Chocolate Strawberry Brownies
Warm, dense chocolate brownies topped with fresh strawberries and whipped cream create a delicious hybrid dessert perfect for entertaining.
Ingredients
For the Brownies
- 1 cup all-purpose flour Framework for the crumb; measure by spooning into the cup and leveling.
- 1/2 cup unsweetened cocoa powder Primary chocolate flavor; use quality dutch-processed or natural cocoa.
- 1/2 teaspoon baking powder Light lift so the brownies are cake-like.
- 1/4 teaspoon salt Balances sweetness and amplifies chocolate.
- 1/2 cup unsalted butter, melted Gives richness and a slightly toasted flavor.
- 1 cup granulated sugar Provides sweetness and structure.
- 2 large eggs Binders that also provide lift and moisture.
- 1 teaspoon alcohol-free vanilla extract Rounds and deepens flavor.
For the Topping
- 1 cup strawberries, sliced Pick ripe but firm berries so they hold shape.
- 1 cup whipped cream Lightly sweetened to taste if desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking pan.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, mix the melted butter and sugar until combined. Let cool slightly, then add the eggs and vanilla, stirring until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Baking
- Spread the brownie batter into the prepared baking pan and smooth the top.
- Bake for 20–25 minutes or until a toothpick inserted comes out clean.
- Allow brownies to cool completely in the pan on a wire rack.
Assembly
- Once cooled, layer sliced strawberries on top and add whipped cream.
- Cut into squares and serve.
Notes
Chill for 20–30 minutes before serving to firm the cream. For added texture, sprinkle with toasted almond slivers or chopped pistachios.