Luscious Chocolate Strawberry Brownies

These Luscious Chocolate Strawberry Brownies are something special. They’re rich, fudgy brownies topped with a sweet strawberry layer—and every bite melts in your mouth. It’s like chocolate-covered strawberries baked into a brownie.

I first made them for Valentine’s Day, but now I make them year-round. The strawberries add a juicy, fresh twist that makes them feel fancy. And that chocolate? So deep and gooey—it’s hard to stop at just one.

Perfect for date nights, parties, or just treating yourself. I’ll walk you through how I make them. You’re going to fall in love with every bite.

Why You’ll Love This Recipe

• Deep Chocolate Flavor: The combination of melted dark chocolate and cocoa powder delivers bold, rich notes without being bitter.
• Strawberry Infusion: Fresh strawberries melt slightly into the batter as they bake, releasing their juices and enhancing the flavor naturally—no artificial flavorings here.
• Perfect Texture: The center remains moist and fudgy while the edges form that slight crackle we all love in a good brownie.
• Balance of Sweetness: Strawberry preserves swirl in to balance the chocolate, making the dessert sweet but not cloying.
• Versatile: These brownies are great served warm or chilled, plain or dressed up with cream or a scoop of ice cream.

What You Need to Know Before You Start

Prep Time & Bake Time

• Prep Time: 25 minutes (includes strawberry prep and batter mixing)
• Bake Time: 35 minutes (depending on oven and pan type)
• Cooling Time: 30 minutes minimum (for cleaner slicing and texture setting)
• Total Time: Around 1 hour 30 minutes

These brownies continue to develop flavor and texture as they cool, making them ideal for baking a few hours—or even a day—ahead.

Servings
This recipe yields 16 brownies from a 9×9-inch pan. For larger gatherings, double the recipe and use a 9×13-inch pan. For smaller servings, cut into 20–25 mini squares.

Difficulty
Beginner-friendly with expert results. The steps are straightforward, but you’ll use a few smart baking techniques—like gently melting chocolate and folding wet into dry—for that glossy top and fudgy interior.

Required Kitchen Tools

To make these brownies smoothly, you’ll want to have the following on hand:

• 9×9-inch square baking pan (metal preferred for even heat distribution)
• Parchment paper (optional, but helps lift out brownies cleanly)
• Mixing bowls – one large (for the batter), one medium (for dry ingredients)
• Microwave-safe bowl or saucepan – for melting butter and chocolate
• Whisk – for combining wet ingredients and incorporating air
• Spatula – for folding and scraping the batter cleanly into the pan
• Sharp knife – for slicing strawberries thinly and cutting baked brownies
• Measuring cups and spoons – accuracy matters for moisture and texture

Ingredients for Luscious Chocolate Strawberry Brownies

Below is a full breakdown of each ingredient and why it matters. The precise quantities are included in the recipe card in Part 4.

• Unsalted Butter – The base of richness. Melted butter helps develop that chewy, fudgy texture and deepens the chocolate flavor.
• Granulated Sugar – Sweetens the brownies and contributes to that slightly crisp top layer. Whisking sugar into warm butter helps dissolve it partially, improving the crackly crust.
• Eggs – Essential for binding. Eggs also emulsify the batter, giving it structure while keeping the center soft and rich.
• Pure Vanilla Extract – Supports and elevates both chocolate and strawberry notes.
• All-Purpose Flour – Keeps the structure intact without making the brownies cakey. We use just enough to hold it together.
• Unsweetened Cocoa Powder – Adds bitterness and depth. Dutch-processed or natural can both work, though natural will yield a slightly more acidic flavor.
• Salt – Enhances the chocolate and balances the sugar. Never skip it.
• Dark Chocolate Chips – Melted into the batter and left whole for little pockets of richness. Semi-sweet or 70% dark chocolate works best.
• Fresh Strawberries – Choose ripe but firm berries. Too soft and they’ll release too much water; too firm and they won’t soften properly during baking. Slice them evenly so they bake consistently.
• Strawberry Preserves – Adds a thin layer of jammy sweetness and acts as a visual ribbon through the batter. It also helps keep the brownies moist.
• Dark Chocolate (for Drizzling) – Optional, but drizzling a bit of melted chocolate on top adds polish and a professional finish. You can also sprinkle flaky salt or powdered sugar instead.

Variations for Luscious Chocolate Strawberry Brownies

• Frozen Strawberries: If fresh strawberries aren’t in season, you can use frozen. Thaw them first and pat dry thoroughly with paper towels to prevent excess moisture.
• Strawberry Swirl Only: Omit fresh berries and swirl in only the preserves for a smoother, classic texture.
• Add Nuts: Chopped toasted walnuts or pecans can be folded into the batter for crunch and balance.
• White Chocolate Chips: Add a handful for visual contrast and extra sweetness.
• Gluten-Free Version: Use a 1:1 gluten-free all-purpose flour blend. Avoid almond flour here—it’ll change the texture too much.
• Dairy-Free: Substitute butter with a plant-based alternative and use dairy-free chocolate.

How to Make Luscious Chocolate Strawberry Brownies (Step-by-Step)

1. Prep Your Pan and Ingredients

• Preheat your oven to 350°F (175°C).
• Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
• Wash and slice strawberries into thin, even pieces (about 1/8 to 1/4 inch thick).
• Measure all ingredients before starting to ensure a smooth process.

2. Melt Butter and Chocolate

• In a microwave-safe bowl or saucepan, combine unsalted butter and dark chocolate chips.
• Heat in short 20–30 second bursts (or over low heat on the stovetop), stirring after each interval, until fully melted and smooth.
• Allow the mixture to cool for 2–3 minutes.

3. Whisk Eggs and Sugar

• In a large mixing bowl, whisk granulated sugar and eggs vigorously for about 1–2 minutes until slightly pale and thickened.
• This step introduces air for that delicate shiny top.

4. Combine Wet Ingredients

• Slowly whisk the slightly cooled chocolate-butter mixture into the egg-sugar mix.
• Add vanilla extract and stir until fully blended.

5. Fold in Dry Ingredients

• In a separate bowl, whisk together flour, unsweetened cocoa powder, and salt.
• Add this dry mix to the wet batter in batches, folding gently with a spatula. Do not overmix.
• The batter will be thick and glossy.

6. Layer and Swirl

• Spread half the batter into the prepared baking pan and smooth it out.
• Arrange half the strawberry slices across the surface, spacing them slightly.
• Add dollops of strawberry preserves, then gently swirl them using the tip of a butter knife.
• Repeat with the remaining batter, spreading gently to cover. Add the rest of the strawberries and swirl in more preserves on top.

7. Bake

• Place the pan in the center of your preheated oven.
• Bake for 32–38 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
• Edges will look set, and the center may have a slight jiggle—it will firm as it cools.

8. Cool and Drizzle

• Let the brownies cool in the pan for at least 30 minutes.
• For cleaner cuts, chill in the refrigerator for another 15–20 minutes.
• Once cooled, optionally drizzle melted dark chocolate across the top in thin lines or cross-hatches.

Serving and Decoration

These brownies can be served:

• Warm: With vanilla ice cream or whipped cream
• Room Temperature: As part of a dessert platter
• Cold: Chilled from the fridge for a dense, chewy texture

For a decorative touch:

• Add fresh sliced strawberries on top just before serving.
• Dust lightly with powdered sugar.
• Sprinkle with flaky sea salt to enhance contrast between sweet and rich.

Storing Luscious Chocolate Strawberry Brownies

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps well for 4–5 days; the flavor deepens over time.
• Freezer: Wrap individually in plastic, then place in a freezer bag. Freeze up to 2 months. Thaw in the fridge overnight.

Tips and Tricks for Success

• Use Room Temperature Eggs: Cold eggs can cause the melted butter and chocolate to seize. Let eggs sit out for 15–20 minutes before using.
• Don’t Overmix: Once the flour is added, mix gently just until combined. Overmixing can lead to dense or dry brownies.
• Choose the Right Pan: A metal baking pan yields firmer edges and a better texture than glass. If using glass, reduce the oven temperature by 25°F.
• Strawberry Distribution: Place strawberry slices evenly between the two batter layers to avoid soggy spots.
• Clean Slicing: Use a hot knife (run under hot water and dried) for cleaner cuts, especially when brownies are chilled.

Nutrition (Per Serving)

Nutrient	Amount (per serving)
Calories	248 kcal
Total Fat	13 g
Saturated Fat	7 g
Carbohydrates	31 g
Sugar	22 g
Fiber	2 g
Protein	3 g
Sodium	85 mg
Cholesterol	48 mg

Note: Values are approximate and based on 1 of 16 squares.

FAQs

Can I use jam instead of strawberry preserves?
Yes, just make sure it’s thick and not too watery. Stir it first to loosen it up before swirling.

How do I know the brownies are done?
Insert a toothpick into the center. It should come out with moist crumbs, not wet batter. The edges will look firm, and the center will set as it cools.

Can I double this recipe?
Absolutely. Use a 9×13-inch pan and bake for 38–45 minutes. Start checking at the 38-minute mark.

ng>What’s the best way to store leftovers?
For short-term, store in an airtight container at room temperature. For longer storage, refrigerate or freeze individually wrapped squares.

Conclusion

Luscious Chocolate Strawberry Brownies are a thoughtful blend of flavors and textures—smooth chocolate, juicy berries, and a soft, chewy bite. They’re easy enough for a weeknight bake but feel special enough for a celebration. With simple steps and a few smart techniques, you’ll get bakery-quality results right from your kitchen.