Why You’ll Love Strawberry Brownies Recipe
These brownies are amazing because they combine fudgy chocolate with fresh strawberries and rich ganache, giving you soft, chewy texture, creamy topping, and fruity sweetness in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Brownies
200 g bittersweet chocolate, coarsely chopped
⅔ cup unsalted butter, cut into pieces
¾ cup plus 2 tablespoons granulated sugar
3 large eggs
¾ cup all‑purpose flour
¼ teaspoon salt
Chocolate Strawberry Layer
About 20 medium‑large strawberries, stem removed and halved
230 g bittersweet chocolate, coarsely chopped
½ cup heavy cream
Directions
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Preheat oven to 350°F (180°C) and line an 8×8‑inch pan with parchment paper.
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In a heat‑proof bowl, melt the chopped chocolate and butter together, either in the microwave in 20‑30 second intervals or over a saucepan of simmering water.
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Whisk in the sugar, then add eggs one at a time, whisking vigorously after each.
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Fold in the flour and salt with a spatula until just combined.
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Pour the batter into the prepared pan and bake for 20–25 minutes, until a toothpick inserted into the center comes out with moist crumbs.
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Let brownies cool completely.
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Arrange halved strawberries cut‑side down over the cooled brownies.
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To make the ganache, heat the cream until it begins to bubble at the edges, remove from heat, and stir in the chopped chocolate until smooth.
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Pour the ganache over the strawberries and spread gently.
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Refrigerate for at least 4 hours, until the ganache sets.
Servings and timing
Servings: 16 brownies
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes (plus chilling)
Variations
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Add a sprinkle of sea salt on top of the ganache for a sweet‑salty contrast.
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Use white chocolate instead of bittersweet for the ganache for a sweeter topping.
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Substitute raspberries for strawberries for a different fruity twist.
Storage/Reheating
Store these brownies in an airtight container in the refrigerator for up to 2 days. Avoid freezing because fresh strawberries release moisture when thawed, which can make the texture mushy.
FAQs
What size pan should I use for these brownies?
An 8×8‑inch baking pan works best for the recipe to ensure even baking.
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best because they hold up better and release less water, but you can use thawed frozen strawberries if drained well.
Do I have to make the ganache?
The ganache adds rich chocolate flavor, but you could skip it or use a simple chocolate drizzle instead.
Can I make this recipe dairy‑free?
Yes, you can try dairy‑free chocolate and a plant‑based cream alternative, though texture and flavor may vary.
How do I know when the brownies are done baking?
They’re done when a toothpick inserted into the center comes out with moist crumbs, not dry.
Can I make these ahead of time?
Yes, make them up to a day ahead and refrigerate; serve them chilled or at room temperature.
What’s the best way to cut these rich brownies?
Use a sharp knife and wipe the blade between cuts for clean slices.
Can I use a different type of chocolate?
Bittersweet chocolate gives balanced richness, but milk chocolate could make them sweeter.
Are these brownies very sweet?
They’re rich and sweet but balanced by the strawberries’ freshness and the bittersweet chocolate.
Can I serve these at a party?
Absolutely — these are elegant and delicious for special occasions or gatherings.
Conclusion
These Strawberry Brownies offer a gourmet dessert experience with fudgy chocolate, fresh strawberries, and silky ganache. They’re perfect for celebrations, treats, or anytime you crave something both fruity and indulgent.
