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Bitten Strawberry Brownies
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5 from 4 votes

Strawberry Brownies Recipe

These Strawberry Brownies will fulfill your wildest brownie dreams. Super fudgy brownies topped with homemade strawberry filling, fresh strawberries, and chocolate ganache.
Prep Time30 mins
Cook Time25 mins
Chill Time4 hrs
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: How to make strawberry brownies, Strawberry Brownies Recipe
Servings: 15 brownies
Calories: 429kcal



  • 1 cup butter, melted and cooled (226g)
  • 1 cup granulated white sugar (200g)
  • 1 cup brown sugar (200g)
  • 4 large eggs
  • 2 vanilla beans* (or 2 teaspoon vanilla extract)
  • 1 cup all-purpose flour (spoon and leveled) (120g)
  • 1 cup cocoa (spoon and leveled) (85g)
  • 1 teaspoon salt

strawberry filling

  • 3 cups strawberries, fresh or thawed (450g)
  • ½ cup granulated white sugar (200g)
  • 1+½ tablespoon cornstarch (12g)
  • ¼ cup water (60ml)
  • 1 tablespoon freshly squeezed lemon juice (15ml)

strawberry layer

  • 2 cups fresh strawberries, chopped (300g)

chocolate ganache

  • 1 cup chocolate, semi-sweet or dark (175g)
  • ½ cup heavy cream (120ml)


  • 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.



*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.


Calories: 429kcal