Description
Fresh Strawberry Brownies are a rich, fudgy twist on a classic dessert, featuring real strawberries blended into the batter. They offer a subtly fruity flavor that perfectly complements the deep chocolate taste—ideal for spring and summer treats.
Ingredients
- 1 cup fresh strawberries, chopped
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- Optional: 1/2 cup chocolate chips or chunks
- Optional: powdered sugar or strawberry glaze for topping
Instructions
- Preheat oven to 350°F (175°C) and line or grease an 8×8-inch or 9×9-inch baking pan.
- In a blender or food processor, puree chopped strawberries until smooth. Set aside.
- In a large mixing bowl, combine melted butter and sugar until well mixed.
- Add eggs and vanilla extract, then stir in the strawberry puree.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually fold dry ingredients into the wet mixture until just combined.
- Stir in chocolate chips or chunks if using.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool completely before cutting. Dust with powdered sugar or drizzle with strawberry glaze if desired.
Notes
Use thawed and drained frozen strawberries if fresh are unavailable.For extra fruity bites, mix in diced strawberries in addition to the puree.Chill before slicing for cleaner cuts.To make it vegan, substitute butter with coconut oil and eggs with flax eggs.Gluten-free flour can be used as a 1:1 replacement.
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 17g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
