There’s something undeniably delightful about brownies, especially when fruit is involved. These Strawberry Brownies are rich, chocolatey, and have a burst of fruity goodness that’s simply irresistible. With every bite, you’ll experience a luscious blend of fudgy brownie texture complemented by the sweet-tart flavor of strawberries. The brownie itself is a delight, perfectly chewy and not too cakey, while the strawberry buttercream adds a light creaminess that contrasts beautifully.

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Whether you’re celebrating a special occasion or just want something sweet to brighten your day, these Strawberry Brownies are sure to hit the spot. They’re easy enough to whip up on a whim, making them a perfect treat for unexpected guests or a cozy night in. Trust me, once you try these, you’ll keep coming back for more!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Strawberry Brownies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Strawberry Brownies

Why You’ll Love This Recipe

Simple & Quick: Ready in about 90 minutes, you can have delicious brownies in no time.
Irresistible Flavor: Chocolatey and fruity, the combination is heavenly.
Eye-Catching Appeal: Beautifully layered with pink buttercream and rich chocolate glaze.
Flexible Serving: Perfect for dessert, snacks, or even an afternoon treat with coffee.
Make-Ahead Possibility: These brownies store well, making them great to prep in advance for gatherings.

Ingredients You’ll Need

⅔ cup natural cocoa (55 grams): Gives the brownies their rich chocolate flavor. Regular cocoa can be used, but natural cocoa adds a nice depth.
½ cup all-purpose flour (70 grams): Essential for structure. If you’re gluten-free, a 1:1 gluten-free baking blend works well here.
½ teaspoon salt: Enhances flavor; don’t skip this step!
¼ teaspoon baking soda: Helps give the brownies a slight lift, balancing the density.
3 large eggs: Provides moisture and binds the ingredients together.
⅔ cup dark brown sugar, packed (130 grams): Adds a rich, caramel-like sweetness that pairs perfectly with the chocolate.
1 ⅓ cups powdered sugar (170 grams): Used in the buttercream, giving it that silky smooth texture.
⅔ cup canola or vegetable oil: Keeps the brownies moist and fudgy. You can also use melted coconut oil for a unique flavor.
1 teaspoon vanilla extract: A must for enhancing the brownie flavor.
1.2 ounce pkg. freeze dried strawberries: These are pure strawberry flavor and perfect for adding a fruity hit.
1 ¾ cup powdered sugar (235 grams): Sweetens the buttercream; ensures it holds its shape.
½ cup unsalted butter, softened (114 grams or 1 stick): Provides a rich, creamy base for the frosting.
½ teaspoon almond extract: Adds an extra layer of flavor that complements strawberries beautifully.
3 to 4 tablespoons milk: Adjust for spreading consistency in the buttercream.
Red food coloring, optional: Perfect for enhancing the color of the frosting, making it pop!
⅔ cup heavy cream: Used to create a luscious chocolate glaze.
5 ounces semisweet chocolate (140 grams): The star of the glaze, melting perfectly into the heavy cream.

How to Make Strawberry Brownies

Preheat the Oven: Preheat your oven to 325°F. Prepare a 9x9x2 inch square baking pan by lining it with parchment paper, creating a sling for easy removal after baking. Don’t forget to spray the sides with non-stick baking release for good measure.
Mix the Dry Ingredients: In a bowl, sift together ⅔ cup natural cocoa, ½ cup all-purpose flour, ½ teaspoon salt, and ¼ teaspoon baking soda. This helps avoid pesky lumps in your brownies.
Whip the Egg Mixture: In a large mixing bowl, combine 3 large eggs, ⅔ cup dark brown sugar, 1 ⅓ cups powdered sugar, and 1 teaspoon vanilla extract. Beat for about 3 minutes until the mixture is fluffy and lighter in color.
Incorporate the Oil: Slowly add ⅔ cup canola or vegetable oil to the egg mixture, blending until well combined.
Blend the Dry Ingredients: Next, gradually add the flour mixture to the wet ingredients, beating on low speed for about a minute. Scrape the sides and bottom of the bowl to ensure everything is mixed.
Bake the Brownies: Pour the batter into your prepared pan and smooth the top. Bake for 28 to 32 minutes; a cake tester should come out with a few moist crumbs—avoid over baking as that can dry them out!
Cool the Brownies: If the edges have risen above the center during baking, gently press them down with a spatula when they come from the oven. Allow the brownies to cool completely in the pan.
Make the Strawberry Powder: In a food processor, combine half of the freeze dried strawberries with 1 cup powdered sugar and process until finely blended. Repeat with the remaining strawberries and sugar.
Prepare the Buttercream: In a mixer, combine the strawberry powder mixture with ½ cup softened unsalted butter and 3 tablespoons of milk. Mix on low, then increase to medium-high until light and fluffy. Add more milk as needed for a spreadable consistency, and incorporate red food coloring if desired.
Create the Chocolate Glaze: Heat ⅔ cup heavy cream until steaming but not boiling. Pour it over 5 ounces of semisweet chocolate, ensuring the chocolate is submerged. Let it sit for 4 to 5 minutes, then stir gently until smooth.
Invert and Assemble: Turn the cooled brownie out onto a flat surface, removing the parchment paper carefully. Leave the brownie upside down.
Frost the Brownies: Spread a generous layer of strawberry buttercream evenly on top. Use as much as you like; the more, the merrier!
Glaze the Brownies: Pour the cooled chocolate glaze in the center of the buttercream and gently push it to the edges with an offset spatula, allowing it to flow over. Place in the fridge to set.
Slice and Enjoy: Once the glaze has set, trim off about ¼ inch from the edges of the brownies for clean cuts, and slice them into 16 squares or any desired shape.
Store or Serve: Brownies can last at room temperature under a cover for 2 days, stored in the fridge for about 4 to 5 days, or frozen for up to 2 months. Thaw at room temperature before enjoying.

Storing & Reheating

To maintain the freshness of your Strawberry Brownies, keep them in an airtight container at room temperature for up to 2 days. If you need them to last a bit longer, refrigerate them for 4 to 5 days. For longer storage, these brownies freeze beautifully; wrap them tightly in plastic wrap and then foil for up to 3 months. To enjoy them again, simply let them thaw at room temperature. While the flavor remains delightful, be aware that the texture might change slightly, but a quick fix is to pop them in the microwave for a few seconds to refresh.

Chef’s Helpful Tips

Make sure your eggs and butter are at room temperature for a smoother batter.
Avoid overmixing once you add the flour; this will help keep the brownies fudgy rather than cakey.
For an extra burst of strawberry flavor, add more freeze dried strawberries to the buttercream.
If the glaze hardens too quickly, warm it slightly over low heat to loosen it up before pouring.
These brownies can be a fun base for various toppings; try adding nuts or drizzling caramel for a twist!

The Strawberry Brownies are not just another dessert; they’re a lovely balance of rich chocolate and refreshing fruit flavor that makes every bite a joyful experience. Whether it’s a cozy family dessert or a showstopper for your next gathering, I hope you give this recipe a try. Feel free to get creative with flavors, and don’t forget to share your delicious creations!

Recipe FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries can be used, but they will contain moisture that could alter the consistency of your buttercream. If you go this route, finely puree the strawberries and use less milk in the frosting to maintain the right texture.

How should I store leftover brownies?

For optimal freshness, store leftover brownies in an airtight container. They will stay moist at room temperature for about 2 days; if you want to keep them longer, refrigerate them or freeze them.

Can I make these brownies ahead of time?

Absolutely! These brownies can be made a day or two in advance. Just keep them tightly covered to prevent them from drying out. The flavors actually improve as the brownie sits.

What can I add to enhance the flavor?

For an added depth, consider mixing in a teaspoon of espresso powder into your brownie batter or adding chocolate chips. You can also switch up the extracts, using peppermint or orange for a different flavor profile!

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