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Luscious Chocolate Strawberry Brownies

Delightful fudgy brownies filled with juicy strawberries and drizzled with chocolate, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup unsalted butter, melted Freshly sourced for rich flavor, try brands like Kerrygold.
  • 1 cup granulated sugar Organic cane sugar works wonders.
  • 1 tsp vanilla extract Opt for pure vanilla for the best aroma.
  • 1 cup all-purpose flour For gluten-free, substitute with a 1:1 gluten-free blend.
  • ½ cup unsweetened cocoa powder Dutch-processed cocoa for deeper flavor.
  • ½ tsp salt A pinch of sea salt enhances chocolate flavor.
  • 1 cup dark chocolate chips Look for at least 60-70% cocoa for a balanced sweetness.
  • 1 ½ cups fresh strawberries, hulled and sliced Fresh berries are best.
  • ½ cup strawberry preserves Homemade is best.
  • ¼ cup dark chocolate, melted (for drizzling) Feel free to use milk chocolate for sweeter flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy lifting.
  2. In a large bowl, combine melted butter, granulated sugar, and vanilla extract. Mix until thoroughly combined (about 2 minutes with a whisk).
  3. In a separate medium bowl, whisk together flour, cocoa powder, and salt until evenly combined.
  4. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined.
  5. Gently fold in dark chocolate chips and fresh strawberries into the brownie batter.
Baking
  1. Pour half of the brownie batter into the prepared pan. Dollop strawberry preserves over the top, then add the remaining batter. Use a knife to gently swirl the preserves into the batter.
  2. Bake in the preheated oven for 30-38 minutes. The edges should be set, and a toothpick inserted should come out with moist crumbs.
  3. Remove the pan from the oven and let the brownies cool completely on a wire rack. Chill in the refrigerator for 1-2 hours for easier cutting.
  4. Drizzle the cooled brownies with melted dark chocolate. Cut into 12 or 16 squares using a sharp knife.

Notes

Store brownies in an airtight container at room temperature for up to 3 days, in the fridge for a week, or in the freezer for 3 months. For an even fudgier brownie, try adding an extra egg yolk to the batter.