Strawberry Swirled Chocolate Brownies (Printable)
Fudgy chocolate brownies marbled with homemade strawberry swirl for a fruity twist on the classic treat.
# What You’ll Need:
→ Strawberry Swirl
01 - 1 cup fresh strawberries, hulled and halved
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon lemon juice
→ Brownie Batter
04 - 1/2 cup unsalted butter
05 - 4 ounces bittersweet chocolate, chopped
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/4 teaspoon salt
10 - 2/3 cup all-purpose flour
11 - 1/4 cup unsweetened cocoa powder
# How-To Steps:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries break down and the mixture thickens. Mash with a fork or blend until smooth. Set aside to cool.
03 - In a microwave-safe bowl, melt the butter and chocolate in 30-second intervals, stirring until smooth. Let cool slightly.
04 - Whisk in the sugar, eggs, vanilla, and salt until glossy and well combined.
05 - Sift in the flour and cocoa powder; fold gently until just incorporated.
06 - Spread the brownie batter evenly in the prepared pan.
07 - Drop spoonfuls of the strawberry puree over the batter. Use a skewer or knife to gently swirl the puree into the brownie mixture for a marbled effect.
08 - Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
09 - Cool completely in the pan, then lift out and cut into squares.
# Expert Tips:
01 -
- The strawberry swirl stays tangy and bright, cutting through all that rich chocolate like a refreshing surprise
- These look like you took a pastry class but secretly come together in under an hour
02 -
- Underbaking slightly is your friend here, these continue firming up as they cool
- Room temperature strawberry puree swirls more beautifully than cold, which sinks right through
03 -
- Chill the pan for 10 minutes before slicing for impossibly clean edges
- Use the parchment overhang to lift the entire batch out at once