Name: Strawberry Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup (115g) unsalted butter, melted; 1 cup (200g) granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup (120g) strawberry puree (from fresh or thawed frozen strawberries); 1/2 teaspoon salt; 3/4 cup (95g) all-purpose flour; 1/2 teaspoon baking powder; 1/4 cup (25g) freeze-dried strawberries, crushed; Optional: pink or white glaze (powdered sugar + milk or lemon juice)

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These Strawberry Brownies are a fruity twist on the classic chocolate treat—soft, fudgy, and packed with real strawberry flavor. Made with strawberry puree and a touch of vanilla, they’re moist, dense, and finished with an optional pink or white glaze for an extra touch of sweetness. Whether I’m baking for spring gatherings, Valentine’s Day, or just to enjoy something a little different, these brownies hit the mark.

Strawberry Brownies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup (115g) unsalted butter, melted

1 cup (200g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup (120g) strawberry puree (from fresh or thawed frozen strawberries)

½ teaspoon salt

¾ cup (95g) all-purpose flour

½ teaspoon baking powder

¼ cup (25g) freeze-dried strawberries, crushed

Optional: pink or white glaze (powdered sugar + milk or lemon juice)

Directions

I start by preheating the oven to 350°F (175°C) and lining an 8-inch square baking pan with parchment paper.

In a large bowl, I whisk together melted butter and sugar until smooth.

Then I add in the eggs and vanilla extract, whisking until the mixture is fully combined and slightly thickened.

I stir in the strawberry puree and crushed freeze-dried strawberries.

In a separate bowl, I whisk together the flour, salt, and baking powder. I gently fold the dry ingredients into the wet mix until just combined—being careful not to overmix.

I pour the batter into the prepared pan and smooth the top with a spatula.

The brownies bake for 25–30 minutes, just until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.

Once baked, I let them cool completely in the pan. If I’m in the mood, I drizzle them with a simple glaze before slicing into squares.

Servings and timing

Prep Time: 10 minutes

Bake Time: 25 minutes

Total Time: 35 minutes

Servings: 9 squares

Calories: Approximately 180 kcal per serving

Variations

I sometimes add chopped white chocolate or chocolate chips for a little contrast.

To deepen the strawberry flavor, I’ve swapped the vanilla extract for strawberry extract.

For a more vibrant color, a few drops of natural red food coloring can enhance the pink hue.

I’ve also topped them with cream cheese frosting instead of glaze when I want a richer dessert.

If I want to turn them into a layered dessert, I cut the squares and serve them with whipped cream and fresh berries.

Storage/Reheating

I store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, I pop a square in the microwave for about 10–15 seconds to bring back that soft, fudgy texture. They also freeze well—just wrap them tightly and freeze for up to 2 months.

FAQs

How can I make the strawberry puree?

I blend fresh or thawed frozen strawberries until smooth. I sometimes strain it if I want a smoother texture, but it’s not necessary.

Can I use store-bought strawberry puree?

Yes, but I make sure it’s 100% pure strawberry with no added sugar or thickeners for best results.

Why are my brownies cakey instead of fudgy?

Overmixing the batter or overbaking can lead to cakier brownies. I mix just until combined and keep an eye on the baking time.

Can I skip the freeze-dried strawberries?

Yes, but I love how they intensify the flavor and add a subtle crunch. If I skip them, the strawberry flavor will be milder.

What kind of glaze works best?

I make a simple glaze with powdered sugar and either milk for sweetness or lemon juice for a tangy contrast. A touch of vanilla or strawberry extract can enhance the flavor too.

Conclusion

These strawberry brownies are a fun and fruity spin on traditional brownies. I love how the strawberries shine through in both flavor and color, making them perfect for any time I want something sweet, pretty, and a little unexpected. Whether I’m baking for a party or just craving a fresh twist on dessert, this recipe always delivers.

📖 Recipe:

Strawberry Brownies

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Author: Cheryl
Total Time: 35 minutes
Yield: 9 squares
Diet: Vegetarian

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Description

These Strawberry Brownies are a fruity twist on the classic chocolate treat—soft, fudgy, and packed with real strawberry flavor. Made with strawberry puree and crushed freeze-dried strawberries, they’re moist, dense, and optionally topped with a pink or white glaze.

Instructions

Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
In a large bowl, whisk together melted butter and sugar until smooth.
Add the eggs and vanilla extract, whisking until fully combined and slightly thickened.
Stir in the strawberry puree and crushed freeze-dried strawberries.
In a separate bowl, whisk together the flour, salt, and baking powder.
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 25–30 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool completely in the pan.
Optionally, drizzle with glaze before slicing into squares.