These Strawberry Brownies are a perfect combination of gooey, fudgy brownies topped with strawberries and chocolate ganache. They are easy to prepare with just a few ingredients. It's the perfect recipe for beginners! By the way, have you tried my air fryer brownies?
Step-by-step video tutorial
Why aren't these brownies pink?
Strawberry brownies can be prepared in many ways. You'll find pink ones, brownies with a strawberry swirl through the batter, and ones covered in strawberries and ganache. However, they are all referred to as strawberry brownies.
Do I need to cook the strawberry sauce?
Although recommended, you don't need to cook the strawberry sauce to enjoy these brownies. You can use strawberry jam or preserves instead. You will need 2 cups to cover the brownies.
Expert tips for success
- The longer you cook the strawberry sauce, the thicker it will become. The sauce should be thick enough to cover the back of a spoon and look like thick syrup.
- Line the pan with parchment paper so you can easily lift the baked brownies out of the pan and don't need to worry that they stick.
- Don't overbake the brownie base, or they will become dry and hard. You can tell that they are done when a toothpick inserted into the center comes out slightly dirty with a few crumbs.
You can bake the brownie layer for up to 2 days in advance. After cooling, store in an airtight container at room temperature for up to 2 days. You can also wrap it in plastic wrap and store in a freezer bag or container for up to 3 months. Before serving, thaw, top with strawberries, chocolate ganache, and chill.
Store in an airtight container in the fridge for up to 2 days. Before serving, let come to room temperature.
Can I freeze them?
Unfortunately, the topping does not freeze well. So, no, I don't recommend freezing leftovers.
More brownie recipes to try
- Brownie Cupcakes
- Fudgy Chocolate Brownies
- Peanut Butter Brownies
- Brownie Cookies
- Edible Brownie Batter
- Brownie Ice Cream Cake
Strawberry Brownies Recipe (with fresh strawberries and ganache)
- 1 cup unsalted butter, melted and cooled
- 1 cup granulated white sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 1 cup unsweetened cocoa powder, spooned and leveled
- 1 teaspoon salt
- 3 cups fresh strawberries
- ½ cup granulated white sugar
- 1 ½ tablespoon cornstarch
- ¼ cup water
- 1 tablespoon freshly squeezed lemon juice
- 2 cups fresh strawberries, chopped
- 1 cup semi-sweet chocolate bars
- ½ cup heavy cream
- Preheat oven to 350°F / 175°C. Line a 9x13" baking pan with parchment paper with an overhang on the sides to easily lift the brownies out of the pan after baking. Set aside.
- Make the brownies: In a large mixing bowl stir together butter, sugars, eggs, and vanilla* just until combined. Don't use an electric mixer or you have too much air pockets in the batter, and this makes the brownies cakey instead of fudgy. Stir by hand with a whisk. Sift in flour, cocoa, and salt and stir just until combined. Spread evenly into the prepared pan.
- Bake for 25-30 minutes until the brownies don't jiggle anymore and are just set to touch. A toothpick should come out dirty. Don't overbake the brownies or they are getting cakey. Because every oven is different, set a timer to 20 minutes for the first time and check every 1-2 minutes until the brownies are done. Then write down the time the brownies needed in your oven for the next time. Maybe they are perfect at the second time you bake them. I baked mine for exactly 27 minutes. Remove from oven and let cool for 10 minutes. They will keep baking in the pan. Then carefully transfer with the paper to a wire rack and let cool completely.
- Make the strawberry filling: Place strawberries, sugar, cornstarch, water, and lemon juice in a large saucepan over medium heat and bring to a boil for about 5 minutes until the strawberries are soft. Stir regularly. Mash or puree the strawberries and cook until the filling has thickened and is reduced by ⅓, about 5-8 minutes. Remove from heat and let cool down for 15 minutes. Spoon and spread evenly over the cooled brownies. The filling will thicken as it cools. Place chopped strawberries on top and chill in the fridge for at least 4 hours.
- Make the chocolate ganache: Place chocolate in a heatproof bowl. Place heavy cream in another heatproof bowl and microwave until very hot, almost boiling, for about 1-2 minutes. Pour heavy cream over chopped chocolate and let sit for 2 minutes. Stir until completely combined and smooth. Pour over the brownies evenly. Let dry in the fridge for about 10-15 minutes.
- Cut into 15 brownies (5x3) before serving. Brownies are best eaten fresh on the same and next day. Store in the fridge in an airtight container. For freezing instructions, read the blog post above. I recommend watching the 1-minute video as well.
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