Strawberry Swirl Brownies
Warm chocolate brownies infused with fresh strawberries, creating a balance of richness and tartness with an optional cream cheese swirl.
Ingredients
Brownie Base
- 1 cup unsalted butter, melted and slightly cooled Unsalted allows for better control of seasoning.
- 2 cups granulated sugar Gives structure and shine; brown sugar would make it chewier.
- 4 large eggs, room temperature Incorporate better and provide lift.
- 1 teaspoon alcohol-free vanilla extract Amplifies chocolate and fruit notes.
- 1 cup all-purpose flour Measured by spoon-and-level for accurate texture.
- 1 cup cocoa powder Natural or Dutch-processed will both work; Dutch is smoother and less acidic.
- 1/2 teaspoon salt Balances sweetness and enhances chocolate.
- 1/2 cup chopped strawberries, hulled and patted dry Use ripe but firm berries.
Cream Cheese Swirl (Optional)
- 1/2 cup cream cheese, softened to room temp Beaten until smooth for swirling.
- Powdered sugar for dusting (optional) Use if desired for serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line with parchment, allowing an overhang for easy removal.
- In a large bowl, melt the butter and stir in the granulated sugar while still warm.
- Beat in the eggs one at a time, whisking until incorporated, then stir in the vanilla.
- In another bowl, whisk together the flour, cocoa powder, and salt. Fold this dry mixture into the wet ingredients just until no streaks remain.
- Gently fold in the chopped strawberries with a light hand to avoid excess moisture.
- If using, spoon dollops of softened cream cheese over the batter and swirl with a knife in an S-pattern. Avoid overmixing.
- Pour the batter into the prepared pan and spread evenly.
Baking
- Bake for 25–30 minutes, checking at 22 minutes; a toothpick inserted in the center should have a few moist crumbs attached.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
Store in an airtight container for up to 48 hours at room temperature. Refrigerate up to 5 days if cream cheese is added. For freezing, wrap tightly in plastic and freeze up to 3 months.