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Fudgy Strawberry Brownies with Fresh Strawberry Swirl

Close-up of a fudgy strawberry brownie slice showing rich chocolate texture and bright red baked strawberries inside.

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Make these rich, fudgy strawberry brownies that feature a swirl of real fruit flavor. This recipe balances chocolate decadence with fresh strawberries for a moist, dense dessert.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries, finely chopped
  • 1/2 cup strawberry jam or preserves

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk the melted butter and sugar together until combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the cocoa powder, flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the finely chopped fresh strawberries.
  6. Spread about two-thirds of the batter evenly into the prepared pan.
  7. Dollop small spoonfuls of the strawberry jam over the batter in the pan.
  8. Top with the remaining batter, spreading gently to cover. Use a knife or skewer to gently swirl the jam through the batter for a strawberry swirl effect.
  9. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  10. Let the brownies cool completely in the pan on a wire rack before lifting out and cutting into squares.

Notes

  • For an extra decadent treat, top the cooled brownies with a simple strawberry glaze or cream cheese frosting.
  • If you prefer a very dense, fudgy texture, slightly underbake them by about 2 minutes.
  • Use ripe, fresh strawberries for the best flavor in the swirl.

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