These strawberry chocolate brownies are perfect for the season. Fudgy and insanely chocolaty with tangy sweet strawberry! A heavenly combination in these brownies.
Its the season for everything red and chocolate. These strawberry chocolate brownies are fudgy and insanely chocolaty with tangy sweet strawberry! A heavenly combination. Who doesnt like strawberries and chocolate right?
Strawberries are in season and you have to try making these. If you don’t have fresh strawberries, you can also use frozen strawberries or strawberry Crush/compote. They work well too. I recommend Mala’s or Mapro Strawberry Crush. You can buy Mala’s Strawberry Crush here.
The secret to Fudgy Strawberry Chocolate Brownies –
The key is to check the brownies for doneness a little before the recipe says to. The centre should feel like just set. When inserting a tooth pick to check, look for slight dense batter sticking and not runny. Even a 2 minute difference in baking time can make your brownies cakey.
Storing
Brownies can be stored at room temperature (20C-25C) for up to 3 days in an airtight container or in the fridge for up to 5 days. Once refrigerated, they will become like thick fudge. Reheat in the microwave for gooey brownies, if you’d prefer.
Like this recipe? Try more brownie recipes –
- Vegan Beetroot Brownies With Ganache
- Cranberry Brownie Bars
- Crinkle Top Brownies
- Fudgy Peanut Butter Swirl Brownies
- Peanut Butter And Jelly (PBJ) Crumble Bars
Strawberry Chocolate Brownies
Course: Dessert16
servings20
minutes25
minutesThese strawberry chocolate brownies are perfect for the season. Fudgy and insanely chocolaty with tangy sweet strawberry! A heavenly combination in these brownies.
Ingredients
100 g Butter
40 ml Any Oil
180 g Dark Chocolate, chopped
130 g Brown Sugar
2 Eggs
1 Egg Yolk
90 g All-Purpose Flour
30 g Cocoa Powder
1/2 tsp Salt
1 tsp Vanilla Extract
60 g Strawberry Crush / Strawberry Compote
2-3 Strawberries, sliced to top
Directions
- Preheat the oven to 170 C.
- In a heat proof bowl, melt chocolate and butter together on a double boiler or in the microwave at 30 second bursts. Let it cool.
- In another bowl, beat the eggs, egg yolk and the sugar till the sugar is completely dissolved. The mixture will look pale and fluffy (Takes about 5 mins)
- Add the melted chocolate and butter to the egg mixture and beat well. Now, add in the olive oil and mix well.
- Sift the flour and cocoa powder. Add the sifted dry ingredients to the wet batter and mix till combined.
- Add strawberry crush and fold it into the batter.
- Grease and line an 8 x 8 inch pan. Pour the brownie batter into the pan.
- Top with sliced strawberries and bake in the preheated oven for 25-28 mins. For fudgy brownies, under cooking is key. (Note 3)
- Drizzle chocolate sauce.
Notes
- Don’t over mix the batter after adding the dry ingredients as that will change the texture of the brownies and release all the air we incorporated earlier.
- When the brownies are fresh baked, they will be a little too soft and gooey. Will firm up as they cool.
- The key is to check the brownies for doneness a little before the recipe says to. The centre should feel like just set. When inserting a tooth pick to check, look for slight dense batter sticking and not runny. Even a 2 minute difference in the baking time can make your brownies cakey.
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