Description
These Strawberry Brownies combine rich cocoa with freeze-dried strawberries, making a delightful treat that’s simple to prepare. Perfect for dessert lovers looking for something sweet and satisfying!
Ingredients
Scale
- ⅔ cup natural cocoa (55 grams)
- ½ cup all-purpose flour (70 grams)
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 3 large eggs
- ⅔ cup dark brown sugar, packed (130 grams)
- 1 ⅓ cups powdered sugar (170 grams)
- ⅔ cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 1.2 ounce pkg. freeze dried strawberries
- 1 ¾ cup powdered sugar (235 grams)
- ½ cup unsalted butter, softened (114 grams or 1 stick)
- ½ teaspoon almond extract
- 3 to 4 tablespoons milk
- Red food coloring, optional
- ⅔ cup heavy cream
- 5 ounces semisweet chocolate (140 grams)
Instructions
- Preheat the oven to 325°F and prepare a 9x9x2 inch baking pan with parchment paper, spraying it with non-stick baking release.
- Sift the cocoa, flour, salt, and baking soda together to eliminate lumps, making blending easier.
- In a bowl, combine the eggs, powdered and brown sugars, and vanilla. Beat for about 3 minutes until fluffy and lighter in color.
- Mix in the oil until fully combined.
- Gradually add the sifted flour mixture, mixing on low for about 1 minute and scraping the bowl as needed.
- Pour the batter into the prepared pan and smooth the surface. Bake for about 28 to 32 minutes or until a cake tester comes out with a few moist crumbs. Press down the sides gently if they rise above the center. Allow to cool completely.
Notes
Ensure to sift dry ingredients to remove lumps for a smoother batter.
Do not overbake for maximum fudgy texture.
Feel free to add the optional red food coloring for a more vibrant look.
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 34g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg