Strawberry Brownies (Print View)
Fudgy chocolate squares swirled with strawberry puree and finished with a glossy strawberry glaze—ready in about 40 minutes.
# What You Need:
→ Wet Ingredients
01 - 1/2 cup unsalted butter, melted
02 - 2 large eggs, at room temperature
03 - 1 teaspoon vanilla extract
04 - 1/2 cup strawberry puree, fresh or frozen, pureed and strained
→ Dry Ingredients
05 - 1 cup granulated sugar
06 - 1 cup all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt
→ Strawberry Glaze
09 - 1 cup powdered sugar
10 - 2 to 3 tablespoons strawberry puree
11 - 1/2 teaspoon lemon juice (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper.
02 - In a large mixing bowl, combine melted butter, granulated sugar, and strawberry puree, whisking until well blended.
03 - Incorporate eggs and vanilla extract into the mixture, whisking until the batter is smooth.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Gently fold the dry ingredients into the wet mixture until just combined, avoiding over-mixing.
06 - Pour the batter into the prepared pan and smooth the surface with a spatula.
07 - Bake for 22 to 25 minutes, or until the edges are set and a toothpick inserted into the center emerges with a few moist crumbs.
08 - Allow to cool completely in the pan before glazing.
09 - Whisk together powdered sugar, strawberry puree, and lemon juice (if using) until the glaze is smooth and pourable.
10 - Spread glaze evenly over the cooled brownies. Allow to set for 15 minutes, then cut into squares and serve.
# Expert Tips:
01 -
- You&39;ll savor a brownie that actually tastes like real strawberries—a rare find almost no bakery serves up fresh.
- This is the recipe I whip out when friends want something familiar but not quite ordinary.
02 -
- If you try to cut the brownies before they&39;re fully cool, the glaze slides everywhere—learned that the hard way.
- Using frozen strawberries is fine, but thaw them first and really strain, or the batter gets too wet.
03 -
- Always use parchment in the pan—the difference in clean-up is night and day.
- Straining the puree makes sure your brownies are plush instead of heavy or wet.