Chocolate Strawberry Brownies

These are the fudgy, crinkle-topped brownies I make when strawberries are sweet and I want something messy and romantic without the drama. Deep chocolate, little bursts of fresh berries, and a shiny top that shatters when you cut into it. It’s equal parts bake-sale cute and grown-up indulgent. If you’re into rich, gooey centers and that tart-sweet berry situation, you’re about to be very popular.

My husband calls these “date-night squares,” which is hilarious because our dates usually involve sweatpants and me yelling at anyone who tries to steal a corner piece before they’ve cooled. The kids pick out the strawberry bits like hidden treasure. One time I underbaked them to the edge of chaos, and honestly? It was… perfect. We ate them with spoons, right from the pan, no regrets.

How to Make It

Preheat your oven to 350°F and line an 8-inch square pan with parchment so you can lift the whole slab out later. Melt butter with chopped chocolate on low heat—stir, don’t wander off (ask me how I know). Meanwhile, whisk eggs and sugar until thick and glossy, like you’re trying a little harder than usual—this is how you get that shiny top.

Pour the warm butter-chocolate into the egg-sugar mix and whisk until it’s one dreamy, chocolatey bowl. Stir in vanilla, a pinch of espresso powder if you’ve got it, cocoa, and salt. Fold in flour gently until you don’t see streaks. Now the berries: chop them small, pat them dry (seriously), and toss with a teaspoon of flour so they don’t all sink. Fold them in, plus a handful of chocolate chips if your heart says yes.

Spread into the pan. If you’re feeling extra, warm a couple spoonfuls of strawberry jam and swirl it over the top with a butter knife—wiggle, don’t overthink it. Bake 28–32 minutes, until the edges are set and the center has a soft jiggle but isn’t raw. If a toothpick hits chocolate, you’ll never know if it’s batter or melted chocolate, so look for moist crumbs, not soup. Cool completely before slicing if you want clean squares. Or don’t. Live your truth.

✔Ingredient Notes

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– Unsalted butter: Melted with chocolate for that glossy batter. Salted works—just halve the added salt.
– Semi-sweet chocolate (bar, chopped): Makes everything rich. Chips are okay, but bars melt smoother.
– Cocoa powder: Double-chocolate energy. Natural or Dutch both work; Dutch gives a darker vibe.
– Granulated sugar: Helps that crinkle top. I sometimes swap 2–3 tbsp for brown sugar for chew.
– Eggs: Whisk till thick and pale for shiny tops. Cold eggs make it harder—room temp is your friend.
– Vanilla: Just a splash makes it taste “bakery.” Don’t skip if you can help it.
– All-purpose flour: Go light-handed. Overmix and you lose the fudgy center.
– Salt: Brings the chocolate forward. If it tastes flat, it probably needs a pinch more.
– Espresso powder (optional): Doesn’t taste like coffee—just deeper chocolate. Promise.
– Fresh strawberries: Pat them dry, then toss in a little flour. Wet berries = soggy pockets.
– Strawberry jam (optional): A quick swirl over the top turns it into a show-off dessert.
– Chocolate chips or chunks (optional): For extra gooey bits. I rarely resist.

✔Recipe Steps

1. Preheat oven to 350°F; line an 8-inch square pan with parchment and lightly grease.
2. Melt butter and chopped chocolate together over low heat or in short microwave bursts; stir until smooth.
3. Whisk eggs and sugar 1–2 minutes until thick and slightly pale.
4. Stream in warm chocolate mixture; whisk in vanilla, cocoa, espresso powder, and salt.
5. Fold in flour just until no dry spots remain; gently fold in chopped, patted-dry strawberries (tossed with 1 tsp flour) and optional chips.
6. Spread in pan, swirl warmed jam if using, and bake 28–32 minutes; cool fully before slicing.

What to Serve It With

– A scoop of vanilla or strawberry ice cream.
– Whipped cream and a few fresh berry slices.
– Hot espresso or a cold glass of milk (both are elite here).
– A drizzle of warm chocolate or strawberry sauce if you’re feeling extra.

✔Tips & Mistakes

– Dry your berries. Extra moisture is the enemy of shiny tops and tight crumbs.
– Don’t overbake. Pull them when the center is just set—carryover heat finishes the job.
– Beat the eggs and sugar. That’s the secret to the crinkle.
– Use the right pan. 8-inch = thicker, fudgier; 9-inch bakes faster and thinner.
– Let them cool. I know, I know—but clean slices happen after a good rest.

✔Storage Tips

Room temp: Keep in an airtight container up to 3 days. They actually get fudgier on day two.
Fridge: 4–5 days if you like them extra dense and chilled. Cold slices taste like truffles… yes, for breakfast is acceptable.
Freezer: Wrap individual squares and freeze up to 2 months. Thaw on the counter or microwave 10–15 seconds for gooey edges.

✔Variations and Substitutions

– Gluten-free: Use a 1:1 baking blend; texture stays fudgy if you don’t overbake.
– Dairy-free: Swap butter for a neutral oil or vegan butter; skip the extra chips or use dairy-free.
– Extra strawberry: Fold in freeze-dried strawberry pieces for pop and less moisture.
– Jam swirl: Raspberry or cherry jam also slap. Warm it so it swirls nicely.
– Less sugar: You can shave off 1/4 cup; still sweet, slightly less shiny top.
– Maple or honey: Works, but makes a denser, more cakey bar and messes with crinkle tops—go half-and-half with sugar if you must.
– Add-ins: Toasted pecans, hazelnuts, or a hit of flaky salt on top when they’re warm.

Frequently Asked Questions

Chocolate Strawberry Brownies

Fudgy chocolate brownies swirled with a fresh strawberry compote for a rich, fruity twist. Perfectly crackly tops, gooey centers, and big chocolate flavor in every bite.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup unsalted butter melted and slightly cooled
• ▢ 6 oz semi-sweet chocolate, chopped
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup light brown sugar packed
• ▢ 3 piece eggs large
• ▢ 2 tsp vanilla extract
• ▢ 0.75 cup all-purpose flour
• ▢ 0.25 cup unsweetened cocoa powder
• ▢ 0.5 tsp fine sea salt
• ▢ 1 cup fresh strawberries, diced small for strawberry swirl
• ▢ 2 tbsp granulated sugar for strawberry swirl
• ▢ 1 tsp lemon juice fresh
• ▢ 1 tbsp cornstarch mix with 1.0 tbsp water to make a slurry
• ▢ 0.5 cup semi-sweet chocolate chips optional
• ▢ 0.5 cup fresh strawberries, sliced optional, for serving

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease an 8 inch square pan and line with parchment, leaving overhang for easy lifting.
• Make the strawberry swirl: In a small saucepan, combine diced strawberries, 2.0 tbsp sugar, and lemon juice. Cook over medium heat, stirring and mashing, until juicy and bubbling, about 5 to 7 minutes.
• Stir cornstarch with 1.0 tbsp water to make a slurry. Add to the strawberries and simmer 1 to 2 minutes until thick and glossy. Remove from heat and cool to room temperature.
• In a heatproof bowl, melt the butter and chopped chocolate together (microwave in 20 to 30 second bursts or use a double boiler). Stir smooth and let cool 2 minutes.
• Whisk in granulated sugar and brown sugar until combined. Whisk in eggs, one at a time, then vanilla. Whisk vigorously for about 1 minute until glossy.
• Sift in flour, cocoa powder, and salt. Fold gently just until no dry streaks remain. Fold in chocolate chips if using.
• Spread batter evenly into the prepared pan. Spoon cooled strawberry mixture over the top in dollops and swirl with a knife or skewer.
• Bake 28 to 32 minutes, until the top is set with a shiny crust and a toothpick inserted near the center comes out with a few moist crumbs.
• Cool completely in the pan on a rack. Lift out using parchment, slice into 16 squares, and top with sliced fresh strawberries if desired.
• Store airtight at room temperature up to 2 days or refrigerate up to 5 days.

Notes

For extra fudgy brownies, do not overbake. Frozen strawberries work; simmer a minute longer to thicken. For cleaner slices, chill for 30 minutes before cutting.