The Best Strawberry Brownies, Decadent and Delicious
What happens when the chocolate secrets of the Olmecs of MesoAmerica collide with the sweetness and tartness of the much-loved strawberry? Read on!
Ready to take a culinary journey that intertwines the rich history of two beloved ingredients: strawberries and chocolate? This recipe pays homage to their timeless allure, blending decadence with nostalgia in every bite.
Strawberries, celebrated for their vibrant hue and tantalizing sweetness, have graced tables since ancient times, revered by cultures worldwide for their symbolic significance and luscious flavor. Paired with the velvety richness of chocolate, a delicacy once reserved exclusively for royalty, this duo ignites the senses and transcends mere confectionery to become an experience steeped in tradition and indulgence.
Whether you’re a seasoned baker or a culinary enthusiast embarking on your first foray into the world of desserts, this recipe promises to delight and inspire. So gather your ingredients, don your apron, and prepare to embark on a culinary adventure that celebrates the timeless allure of strawberries and chocolate in a symphony of taste and texture. You’ve got this!
No more babbling; Let’s bake!
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
Brownie Base
1 cup butter (220g)
8 ounces 70% dark chocolate (220g)
4 eggs (220g unshelled)
2 cups granulated sugar (440g)
1 ½ cups all-purpose flour (180g)
½ cup cocoa powder (60g)
½ tsp baking powder
½ tsp coarse kosher or sea salt
½ cup dark chocolate chips (70g)
Topping
5.5 ounces 70% dark chocolate (155g)
¼ cup butter (70g)
2 tbsp corn syrup (50g)
¼ cup strawberry powder from ground freeze-dried strawberries (20g)
Strawberry Filling
1 ⅓ cups frozen or fresh strawberries (200g)
⅓ cup granulated sugar (65g)
Strawberry Filling
1. Cook the strawberry & sugar mixture for 10-20 minutes until it thickens. Stir constantly. When you see the bottom of the pan as you stir and the filling looks sufficiently thick, it’s done.
2. Using a spatula, pass the cooked mixture through a sieve, ensuring a smooth texture. Set aside to cool.
Brownie Base:
Preheat a convection fan-assisted oven at 160°C (320°F) or a conventional oven at 180°C (350°F).
3. Begin by melting the chocolate and butter over a bain-marie; set aside once melted.
4. Using a stand mixer or electric hand mixer with a balloon whisk attachment, beat the eggs and sugar on high speed for approximately 3 minutes until light and fluffy.
5. Gently & slowly incorporate the set-aside chocolate and butter mixture into the egg and sugar mixture until fully combined. Temper the mixture so as to not cook the eggs.
6. Sift together the dry ingredients – flour, cocoa powder, baking powder, and salt – to ensure even distribution and a smooth batter. Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined. Be careful not to over-mix.
7. Fold in the chocolate chips until evenly distributed throughout the batter.
8. Spread the batter evenly into an 8x8-inch baking pan lined with parchment paper. Make sure you have enough overhang of paper to pull the brownie out after baking. Optionally use a loose-bottomed pan.
9. Using a piping bag or spoon, inject the strawberry filling into the batter, ensuring it reaches halfway down and is evenly distributed for a delightful surprise in every slice.
10. Bake the brownie in a preheated fan-assisted oven at 160°C (320°F) or a conventional oven at 180°C (350°F) for approximately 40 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it.
11. Once baked, allow the brownie to cool before chilling it in the fridge.
Topping:
12. Prepare the ganache topping by melting together the chocolate, butter, and corn syrup using a bain-marie.
13. Pour the warm ganache over the chilled brownie, ensuring an even layer covers the surface.
14. Return the brownie to the fridge and chill until the ganache sets slightly and becomes tacky.
15. Create the strawberry powder by processing freeze-dried fruit in a food processor or an immersion blender with chopper attachment until it forms a fine powder, adding a burst of fruity flavor and a visually appealing finish to your brownie. You can find freeze-dried fruit at larger grocery stores or order it online.
16. Dust the top of the ganache with strawberry powder using a small sieve. Cut into cubes in sizes of your choosing. These are 2x2-inch.
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe. The full list of our recommended kitchen equipment can be found here.
Braun Immersion Blender (This tool comes in handy for many small tasks like blitzing freeze-dried strawberries.)
8x8-inch square baking pan with 3-inch sides (This is the perfect size for a variety of brownies, bars, and traybakes.)
Small Baking Palette Knives (These are great for leveling and teasing batters into pan corners.)
Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)
Mesh strainers/sifters/sieves (Sifting dry ingredients is important.)
Stand mixer (This dough can be mixed by hand, but a stand mixer ensures consistency.)
Glass mixing bowl for KitchenAid stand mixer (See all your ingredients as they mix.)
Cordless electric hand mixer (This is a handy mixer for these smaller bakes.)
Kitchen scale (Ingredients should be weighed rather than relying on volume.)
Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)
Silicon oven mitts (I’ve burned my hands too many times with cloth mitts.)
Piping bags (I like the control that these medium-sized piping bags provide.)
Swap out raspberries for strawberries, and change up the flavor. Raspberries also yield a more vibrant red. Take a look for yourself. Strawberry or raspberry? Raspberry is shown below in our assorted brownie box.
ENJOY! — Mountaintop Kitchen
What happens when strawberry meets chocolate? It's lewd and lascivious. So tasty that it ought to be among the Seven Deadly Sins.