Serve up these fresh Strawberry Brownies for a summer dessert. You'll get the delicious combination of fresh strawberries a drizzle of chocolate in every bite! This fun and delicious brownie recipe will win guests over for sure.
Preheat oven to 350°F, line a 9x9 baking dish with parchment paper, and set aside.
Place strawberries in a food processor.
Blend the strawberries until smooth.
Transfer strawberry purée to a small sauce pan and heat over medium-low heat. Strawberries should start to simmer and thicken.
Allow strawberry mixture to simmer about 10–15 minutes or until reduced by about half. You want your strawberry purée to have a thick, jammy texture.
Remove strawberry mixture from heat and allow to cool. Then transfer to a large bowl and whisk together with butter, sugar, brown sugar, eggs, and vanilla.
Mix together until smooth.
In a separate bowl, stir together flour, baking soda, and salt.
Add the flour mixture to the strawberry mixture.
Stir until the batter is smooth.
Pour batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Remove brownies from the oven and allow them to cool completely. Then melt chocolate and drizzle over the top of the brownies, if using.
Cut brownies into squares and serve. You can store your brownies in an airtight container in the fridge for up to 5 days.
These brownies are dense and spongy, almost like a banana bread texture.
Strawberry Brownies are super delicious—everyone who tries them really loves them! The strawberry in the brownies is subtle, but these are definitely a strawberry dessert.
If you want a stronger strawberry flavor (like you would get from a strawberry candy for example), then you can add a teaspoon of strawberry flavor/extract to the brownies in place of the vanilla extract.
Since these brownies are just made with fresh strawberries, the brownies are not very pink, like you may see in other strawberry baked goods. You can get your brownies to be more pink by adding some food coloring. When you add food coloring, though, there is a sort of reddish pink speckle throughout the bars.
You really need to cook down the strawberry purée otherwise the brownie batter will be too wet. You should have about ½ cup of cooked/thickened purée when you're done.
I piped the chocolate on top of the bars once they were cooled, you could also just stir the chocolate chips in just before baking, sprinkle them on top of the batter before baking, or forgo them altogether. White chocolate would also be delicious!