This fudgy, homemade strawberry brownies recipe has all the makings of a chocolate covered strawberry in a brownie.
Course Dessert
Cuisine American
Keyword Brownie, chocolate, Strawberry brownies
Prep Time 15 minutesminutes
Cook Time 32 minutesminutes
Servings 20brownies
Calories 331kcal
Author Katie Beck
Equipment
8x8 square baking pan
microwave safe bowl
Ingredients
16tablespoonbutter2 sticks
8ozsemisweet chocolatechopped
¾cupof cocoa powder
2 ¼cupssugar
1teaspoonvanilla
1teaspoonsalt
4eggs
⅔cupflour
1cupfreeze dried strawberries
2ozsemisweet chocolatechopped
3strawberriessliced
Instructions
Preheat the oven to 350 and grease an 8-inch square baking pan and line with parchment paper.
In a small food processor, blender or spice grinder, grind the freeze dried strawberries into they are almost a powder. They do not have to all be uniform in size, but they should be very finely ground.
In a microwave safe bowl melt the 8 oz of chocolate and butter, in the microwave for 30 seconds at a time. Stir after each 30 seconds, and do this until fully melted and combined.
Add the sugar, cocoa powder, vanilla and salt and stir with a wooden spoon or a spatula to combine. Add the eggs one at a time beating each egg into the chocolate mixture with the wooden spoon or spatula. Add the flour and the freeze dried strawberries and mix until just combined.
Spread the brownie batter in the prepared pan, sprinkle with the 2 oz of additional chopped chocolate. Scatter the chopped strawberries on top.
Bake the brownies for 30-35 minutes. The edges should be firm, crisp and pulled away from the sides, and the center should be slightly soft to the touch.
Cool the baked brownies in the pan for a minimum of 20 minutes. Then pull out and cool the remainder on a cookie sheet.
Drizzle with the optional additional melted chocolate.
Notes
Strawberry brownies can be stored in an airtight container, at room temperature, for up to five days. You can also freeze them wrapped in foil, and place in an airtight ziploc bag for up to three months.