This super fudgy and rich double chocolate strawberry brownies recipe has crispy edges and gooey middles. They’re made with fresh strawberries, maple syrup, and real chocolate. The easiest and best homemade brownie recipe!
Fudgy chocolate strawberry brownies recipe
Strawberries and chocolate are a perfect pairing. I could honestly eat so many chocolate-covered strawberries. So naturally, I had to turn one of my favorite sweet treats into a brownie recipe. These double chocolate chip brownies are gooey, fudgy, and strawberry flavored. They’re filled with both strawberry jam and fresh strawberries.
These are seriously the best brownies ever. The tops are crinkly, the middle is gooey, and the edges are crisp. I am seriously in love.
These strawberry brownies are refined sugar-free and sweetened with a mixture of coconut sugar and maple syrup which makes them a healthier recipe. But don’t worry, this dessert does not compromise on taste! No one will be able to tell they are lightened up.
These brownies were a huge hit in our household. Plus, they are perfect for Valentine’s Day, which is just a few weeks away. I couldn’t stop going back to the kitchen for another square; they are addictive.
Why you’ll love this recipe:
- Super gooey middles with crispy edges and crinkly tops.
- Strawberry brownies are sweet, rich, and decadent.
- Made with fresh strawberries and strawberry jam.
- Refined sugar-free.
- Sweetened with maple syrup and coconut sugar.
- They can be made dairy-free and gluten-free.
- Perfect for Valentine’s day!
- Kids will love these strawberry brownies.
- Easy to make with basic pantry ingredients.
- Try these extra gooey flourless brownies next!
These fudgy strawberry brownies call for simple ingredients like flour, cocoa powder, maple syrup, coconut sugar, and eggs. This recipe is refined-sugar-free and can easily be made dairy-free and gluten-free. Here is a list of everything you need so you are prepared:
- Flour: I used all-purpose flour for these strawberry brownies.
- Cocoa Powder: To give the brownies color and that classic chocolate boxed brownie taste. Make sure to use a high-quality cocoa powder like this one. It makes a huge difference taste-wise!
- Coconut Sugar: This brownie recipe is refined sugar-free! We sweetened them with coconut sugar. You can also use light or dark brown sugar if you don’t have coconut sugar.
- Maple Syrup: You also need a little maple syrup for sweetness but also to help achieve that super fudgy brownie texture.
- Chocolate Bar or Chips: I love using a dark chocolate bar, but you can also use 3/4 cup of chocolate chips. Dark chocolate is my absolute favorite, but feel free to use semi-sweet too.
- Eggs: This adds protein but also helps hold the brownie’s structure and crumb together.
- Butter: There is nothing better than butter! This helps make the brownies extra moist and gooey. You can make this recipe dairy-free with vegan butter or melted coconut oil. I left a whole list of ingredient substitutions below.
- Vanilla Extract: For flavor.
- Strawberry Preserves: You can also use strawberry jam. The strawberry preserves add flavor and the best sweetness to these strawberry brownies.
- Fresh Strawberries: For looks and flavor. You only need a few strawberries to top the brownies before baking.
Kitchen tools required
Here is a list of kitchen utensils you will need to make these easy strawberry chocolate brownies. Clean-up will be easy!
- 8×8″ Baking Pan
- Parchment Paper
- Mixing Bowl
- Measuring Tools: 1 teaspoon, 1/4 cup, 1/2 cup, and 1 cup.
How to make homemade brownies with strawberries
These are the best double chocolate strawberry brownies ever! Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make them. You’ll be in and out of the kitchen in under 30 minutes. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.
First, preheat oven to 350°F and lightly grease and line an 8×8″ baking pan with parchment paper.
Then, mix flour and cocoa powder in a bowl and set it to the side.
In a second large mixing bowl, whisk together the eggs and coconut sugar for 30 seconds to 1 minute until a little foamy and mixed. Set aside when done.
Now, add one stick of butter and ¾ cup of dark chocolate to a microwave-safe bowl. Microwave in 20-second increments until melted & whisk together. Then, pour the melted chocolate and maple syrup into the egg mixture and whisk. Follow with the vanilla and cocoa-flour mix. Whisk together until thoroughly combined. It will be a little thick – that is ok!
After that, pour the batter into the lined baking dish and spread it into an even layer. Dollop the strawberry preserves over the top & swirl gently with a knife or toothpick. Finally, top with the strawberry slices and extra chocolate chunks from the rest of the chopped bar – gently press them down, so they are nestled into the batter.
Bake for 25 – 30 minutes or until the toothpick in the center comes out clean. Check at the 25- minute mark (every oven is different). Let the brownies cool before slicing – enjoy!
Expert baking tips for the perfect strawberry brownies
- Use good quality cocoa powder. This is my #1 baking tip for this recipe, especially these fudgy strawberry brownies. Make sure to use a high-quality cocoa powder like Ghirardelli for the best-tasting, rich, chocolatey brownies. If you use a poor-quality brand like Trader Joe’s or Hersey’s, your brownies will lack the chocolate flavor and can be chalky.
- Whisk the eggs and coconut sugar until light and foamy. Since this brownie recipe doesn’t have baking soda or baking powder, whipping the eggs and sugar helps achieve the perfect brownie texture. It also gives brownies that classic crinkly and crackly top.
- Spoon & level your flour. Don’t scoop the flour straight out of the bag because you’ll pack it down and add too much. Spooning and leveling ensures that you don’t add too much flour to the brownie batter. If you do, the brownies will be dry.
- Make these brownies dairy-free. You can easily make this strawberry brownie recipe dairy-free by substituting the butter with vegan butter (like the Earth Balance vegan butter sticks) and using dairy-free chocolate like Lily’s Dark Chocolate Chips.
- Let your brownies cool before slicing. Make sure to let your brownies cool for at least 1 hour before cutting them into squares. If not, they will crumble and fall apart.
The taste & texture:
These strawberry brownies taste like a classic rich and chocolaty boxed brownie. The strawberry flavor is natural and sweet, not fake, since we don’t use strawberry extract flavoring. The primary flavor comes from dark chocolate, cocoa powder, and, of course, the strawberries.
Once baked, these brownies are fudgy and gooey on the inside with the perfect crinkly tops. They are not dry or chewy.
If you don’t have an ingredient or two, don’t worry! I only recommend substituting 1 or 2 ingredients since the original recipe is so delicious. Here are my recommendations:
- All-Purpose Flour: If you must, you can substitute with cake Flour, pastry flour, bread Flour, self-rising flour, or whole wheat flour. Don’t use oat flour, almond flour, or coconut flour.
- Gluten Free: You can use this 1:1 gluten-free baking flour. Don’t use almond, oat, coconut, or chickpea flour for this brownie recipe.
- Maple Syrup: You can also use honey.
- Coconut Sugar: You can use light or dark brown sugar if needed.
- Dark Chocolate Bar: You can use semi-sweet or substitute the chocolate bar with chocolate chips.
- Butter: Feel free to substitute the butter with coconut oil or vegan butter.
- Strawberry Preserves: You can also use raspberry or blueberry preserves (also called jam), but obviously, the brownie flavor will change.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, you can use frozen strawberries in strawberry brownies, but it’s not recommended due to the potential for excess liquid from the frozen strawberries to make the brownies soggy.
Are strawberry preserves the same thing as jam and jelly?
The flavor is the same; however, the texture is different. Preserves typically have large pieces of fruit, while jelly has none, and jam usually has seeds from the mashed fruit. You can use any type of this recipe.
Can I make these raspberry brownies?
Yes! Simply use raspberry preserves and fresh raspberries instead of strawberries to make these raspberry brownies.
Are these brownies healthy?
These brownies are certainly healthier than classic recipes since we use coconut sugar and maple syrup to sweeten them.
How do you tell if brownies are done baking?
You can tell brownies are done baking when the top is crinkly, and the edges have firmed up. Brownies will continue to cook as they cool, so pull them out before they have fully risen. I pull my brownies out of the oven when they still look slightly underdone.
Are these brownies oil-free?
Yes, there is no oil in these brownies.
Can I make these brownies gluten-free?
You can make these brownies gluten-free by substituting the all-purpose flour with 1:1 gluten-free baking flour.
Can I make them dairy free?
You can easily make this strawberry brownie recipe dairy-free by substituting the butter with vegan butter (like the Earth Balance vegan butter sticks) and using dairy-free chocolate like Lily’s Dark Chocolate Chips.
Can I use chocolate chips instead of a chocolate bar?
Yes, you can use 3/4 cup of chocolate chips in place of the chopped-up chocolate bar.
Why are my brownies hard?
The main reason for hard brownies is overbaking. Check them at the 25-minute mark and remove brownies from the oven when they still look a little underdone since they will continue to bake in the hot pan as they cool.
How long do I bake strawberry brownies at 350°F?
Brownies will take about 25 to 30 minutes to bake at 350°F.
How long do brownies take to cool?
Wait at least 1 hour for your brownies to cool to ensure you cut the perfect brownie square without crumbling.
How to store, freeze & make ahead of time:
Storing: For best results, store any leftovers in an airtight container at room temperature or in the refrigerator for up to 4 days.
Freezing: You can freeze these strawberry brownies for up to 3 months. Simply let them cool for at least 1 hour, cut them into squares, and then wrap each piece in plastic wrap. Finally, add them to a freezer-safe bag and freeze them for up to 3 months.
Make Ahead: You can make these strawberry brownies up to 2 days in advance. Simply store it in the fridge and let it come to room temperature before serving.
If you love this recipe, try these brownie recipes next!
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Strawberry Brownies Recipe
- 1 cup all-purpose flour, spooned & leveled
- ½ cup cocoa powder, spooned & leveled
- 1 cup coconut sugar
- ¼ cup real maple syrup
- ¾ cup dark chocolate bar, chopped (plus more for before baking)
- 3 large eggs, room temperature
- 1 stick butter, (8 Tablespoons)
- 1 tsp vanilla extract
- ¼ cup strawberry preserves, (or jam or jelly)
- ¼ cup fresh strawberries, sliced
- Preheat oven to 350°F and lightly grease and line an 8×8” baking pan with parchment paper.
- In a mixing bowl, whisk together flour and cocoa powder. Set aside.
- In a second large mixing bowl, whisk together the eggs and coconut sugar for 30 seconds to 1 minute until a little foamy and mixed together. Set aside.
- Add 1 stick of butter and ¾ cup of dark chocolate to a microwave-safe bowl. Microwave in 20-second increments until melted & whisk together. Then, pour the melted chocolate and maple syrup into the egg mixture and whisk. Follow with the vanilla and cocoa-flour mix. Whisk together until completely combined. It will be a little thick – that is ok!
- Pour batter into the lined baking dish and spread into an even layer. Dollop the strawberry preserves over the top & swirl gently with a knife or toothpick. Finally, top with the strawberry slices and extra chocolate chunks from the rest of the chopped bar – gently press them down just so they are nestled into the batter.
- Bake for 25 – 30 minutes or until the toothpick in the center comes out clean. Check at the 25- minute mark (every oven is different).
- Let the browneis cool before slicing – enjoy!
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