These chocolate strawberry brownies are rich, fudgy, and slightly chewy, with deep cocoa flavor balanced by bursts of juicy fresh strawberries. Every bite delivers a contrast between intense chocolate and natural fruit sweetness, making them feel both indulgent and fresh at the same time.
Why You’ll Love This Recipe
These brownies are easy to make with simple pantry ingredients and no complicated steps. The texture is perfectly fudgy without being heavy, and the strawberries add moisture and a subtle tartness that keeps the chocolate from feeling overwhelming. They are ideal for dessert, gatherings, or whenever you want a bakery-style treat made at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsalted butter – 170 g (3/4 cup)
granulated sugar – 200 g (1 cup)
brown sugar – 100 g (1/2 cup, packed)
large eggs – 2, room temperature
vanilla extract – 2 teaspoons
unsweetened cocoa powder – 75 g (3/4 cup)
all-purpose flour – 95 g (3/4 cup)
salt – 1/2 teaspoon
baking powder – 1/2 teaspoon
dark chocolate chips – 150 g (3/4 cup)
fresh strawberries – 200 g (1 1/2 cups), hulled and chopped
Directions
Preheat your oven to 175°C (350°F). Line a 23 x 23 cm (9 x 9 inch) baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan over low heat, melt the butter completely. Remove from heat and stir in the granulated sugar and brown sugar until smooth and glossy. Let the mixture cool slightly.
Whisk in the eggs one at a time, mixing well after each addition. Add the vanilla extract and stir until fully incorporated.
Sift the cocoa powder, flour, salt, and baking powder into the bowl. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
Fold in the dark chocolate chips, then gently stir in the chopped strawberries.
Pour the batter into the prepared pan and spread it evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Allow the brownies to cool completely in the pan before lifting them out and slicing.
You can replace half of the strawberries with raspberries for a slightly tangier flavor. For a deeper chocolate taste, add one extra tablespoon of cocoa powder and reduce the flour by the same amount. If you prefer extra gooey brownies, slightly underbake them by about 3 minutes.
Storage/Reheating
Store the brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For a warm treat, reheat individual brownies in the microwave for 10–15 seconds. Avoid overheating, as this can dry them out.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but thaw them completely and pat them dry to remove excess moisture before adding to the batter.
How do I know when the brownies are done?
The brownies are ready when a toothpick inserted in the center comes out with moist crumbs but no liquid batter.
Can I make these brownies more cake-like?
Yes, add one extra tablespoon of flour and bake for an additional 3–5 minutes.
What type of cocoa powder works best?
Unsweetened natural cocoa powder gives the best balance of rich flavor and fudgy texture.
Can I reduce the sugar?
You can slightly reduce the granulated sugar by 2 tablespoons, but reducing too much will affect texture.
Why did my brownies turn out dry?
Overbaking is the most common reason. Remove them as soon as the center is just set.
Can I add nuts to this recipe?
Yes, chopped walnuts or almonds can be added, about 1/2 cup, for extra crunch.
Should I refrigerate the brownies before cutting?
Chilling them for 30 minutes makes slicing cleaner, but it is not required.
Can these brownies be made ahead of time?
Yes, they taste even better the next day as the flavors deepen.
Are these brownies very sweet?
They are rich but balanced by the strawberries, making them sweet without being overpowering.
Conclusion
Chocolate strawberry brownies are a delicious way to combine deep cocoa flavor with fresh fruit. They are simple to prepare, beautifully textured, and perfect for sharing or enjoying as a special homemade dessert. Whether served warm or chilled, they are sure to satisfy any chocolate lover.
These chocolate strawberry brownies are rich, fudgy, and balanced with bursts of fresh strawberry. The deep cocoa flavor pairs perfectly with juicy fruit, making them both indulgent and refreshing.
Ingredients
170 g (3/4 cup) unsalted butter
200 g (1 cup) granulated sugar
100 g (1/2 cup, packed) brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
75 g (3/4 cup) unsweetened cocoa powder
95 g (3/4 cup) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
150 g (3/4 cup) dark chocolate chips
200 g (1 1/2 cups) fresh strawberries, hulled and chopped
Instructions
Preheat the oven to 175°C (350°F). Line a 23 x 23 cm (9 x 9 inch) baking pan with parchment paper, leaving overhang for easy removal.
In a saucepan over low heat, melt the butter. Remove from heat and stir in granulated and brown sugar until smooth. Let cool slightly.
Whisk in the eggs one at a time, then add vanilla extract and mix until incorporated.
Sift in the cocoa powder, flour, salt, and baking powder. Fold into the wet mixture until just combined.
Stir in dark chocolate chips, then gently fold in chopped strawberries.
Spread the batter evenly in the prepared pan.
Bake for 30–35 minutes, until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
Cool completely in the pan before lifting out and slicing into 12 brownies.
Notes
Use ripe, fresh strawberries for best flavor and texture.
For extra gooey brownies, underbake by 2–3 minutes.
Chill before slicing for clean edges.
Store in an airtight container to maintain moisture.
