Strawberry Brownies
Strawberry brownies are a delicious twist on the classic chocolate brownie, combining the rich, fudgy texture of traditional brownies with the sweet and tangy flavors of fresh strawberries.
Equipment
- Blender
- Medium Saucepan
- Mixing Bowl
- Baking Pan
Ingredients
Ingredients
- 1 cup Fresh strawberries (pureed) The star of the recipe, providing natural sweetness and moisture.
- 1/2 cup Unsalted butter Adds richness and helps achieve a fudgy texture.
- 1 cup Granulated sugar Sweetens the brownies and balances the flavors.
- 2 large Eggs Essential for binding the ingredients together and adding moisture.
- 1 teaspoon Vanilla extract Enhances the overall flavor of the brownies.
- 1 cup All-purpose flour The base of the brownie batter, giving it structure.
- 1/3 cup Unsweetened cocoa powder Provides the classic chocolate flavor.
- 1/4 teaspoon Baking powder Helps the brownies rise slightly, giving them a lighter texture.
- 1/4 teaspoon Salt Balances the sweetness and enhances the overall flavor.
- 1/2 cup Chocolate chips (optional) For added richness and texture.
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
- Wash and hull the fresh strawberries. Blend until smooth to make 1 cup of puree.
- Melt the unsalted butter in a medium saucepan over low heat. Remove from heat and let cool slightly.
- Stir in the granulated sugar into the melted butter. Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract.
- Pour the strawberry puree into the butter and egg mixture. Stir until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add to the wet ingredients, stirring gently until just combined.
- If using, fold in the chocolate chips into the batter.
- Transfer the batter to the prepared baking pan and spread evenly.
- Bake for 25 to 30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store leftover brownies in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months.