Make rich, fudgy brownies with a bright swirl of fresh strawberry puree. This simple recipe delivers decadent chocolate flavor balanced by seasonal fruit.
Author:amyrosewood
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:16 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup chopped fresh strawberries
1 tablespoon lemon juice (for strawberry puree)
1/2 cup fresh strawberries, pureed (for swirl)
Instructions
Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, whisk together the melted butter and sugar until combined.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the 1 cup of chopped fresh strawberries.
Pour half of the batter into the prepared pan and spread evenly.
In a small bowl, mix the strawberry puree with the lemon juice. Dollop spoonfuls of the puree mixture over the batter in the pan.
Use a knife or skewer to gently swirl the puree into the batter.
Spread the remaining batter over the top.
Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached.
Let the brownies cool completely in the pan before lifting out and cutting into squares.
Notes
For a fudgier texture, slightly underbake the brownies.
If you prefer a stronger strawberry flavor, you can make a simple strawberry glaze using powdered sugar and strawberry puree to drizzle over the cooled brownies.
Chop the fresh strawberries into small pieces to ensure they distribute evenly throughout the batter.