Strawberry Brownies Recipe

These super fudgy and rich double chocolate strawberry brownies are strawberry-flavored with crinkle tops and gooey middles. They're made with fresh strawberries and real chocolate. The best homemade brownie recipe!

5 from 5 votes

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Prep Time 5

Cook Time 25

Total Time 30

Serving brownies

Ingredients

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

Instructions

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!

Notes

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.

Dark Chocolate: You can use semi-sweet or milk chocolate too.

Coconut Sugar: You can use light or dark brown sugar if needed

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.

Butter: Feel free to substitute the butter with coconut oil or vegan butter.

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.

Nutrition

Course Dessert

Cuisine American

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