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Fudgy and gooey brownies featuring fresh sliced strawberries and chunks of milk and dark chocolate, offering a sweet-tart and rich chocolate flavor combination.

Ingredients

Scale
  • 2 large eggs
  • 2/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla or coffee extract
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1 milk chocolate bar (chopped) or milk chocolate chips
  • 1 dark chocolate bar (chopped) or dark chocolate chips
  • 5–7 fresh strawberries, sliced and patted dry

Instructions

  1. Preheat oven to 350°F (177°C). Line a 9×9-inch pan with parchment paper or foil and lightly spray with non-stick spray.
  2. Chop the milk and dark chocolate bars into chunks, or use chocolate chips as preferred.
  3. Slice 5-7 strawberries and pat them dry thoroughly to remove moisture.
  4. In a microwave-safe bowl, combine 1/2 cup unsalted butter and 1 cup granulated sugar. Microwave in 30-second bursts, stirring between, until butter is fully melted (about 1 minute).
  5. Stir in 2 large eggs, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon vanilla or coffee extract until combined.
  6. Add 2/3 cup unsweetened cocoa powder and 3/4 cup plus 2 tablespoons all-purpose flour. Stir gently until smooth with no lumps, being careful not to overmix.
  7. Fold the chopped chocolate chunks gently into the batter.
  8. Pour the batter into the prepared pan and smooth the surface.
  9. Drop the sliced strawberries onto the top of the batter, do not fold them in to avoid sogginess.
  10. Bake at 350°F (177°C) for 22-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  11. Cool the brownies in the pan slightly before slicing, or chill for a firmer texture and cleaner cuts.

Notes

Use room temperature eggs for a smoother batter and better texture., Line the pan with parchment paper or foil to lift brownies out easily and achieve clean edges., Pat strawberries dry thoroughly to avoid soggy brownies., For enhanced chocolate flavor, add 1 teaspoon coffee extract or 1 tablespoon strong brewed coffee to the batter., To get gooey pockets of chocolate on top, sprinkle additional chopped chocolate right after baking while brownies are still hot., If fresh strawberries are unavailable, fresh raspberries, blueberries, or blackberries can be used as substitutes., For a fun variation, swap dark chocolate with white or milk chocolate chips or bars., Try folding in freeze-dried strawberry powder or swirl strawberry jam into batter for intensified strawberry flavor., Sprinkle powdered sugar on top before serving for a pretty and sweet finish., Store brownies in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 2 months.

Nutrition

Find it online: https://sweetovenstories.com/strawberry-chocolate-chunk-brownies/