Strawberry sauce is swirled on top of moist, chocolatey brownies, adding a pop of color and fresh fruit flavor in these strawberry brownies. They’re an easy summer dessert that’s perfect for sharing at picnics and potlucks!
These strawberry brownies are one of my new faves. The strawberry and brownie combination is delicious and the two parts come together so perfectly. The strawberry mixture on top soaks into the brownie just a bit, giving them a super moist, fudgy quality that is hard to resist. And the fresh pop of fruit with the chocolatey base is perfect for summer!
I did a good bit of testing with this brownie to get it just right. The brownie base is my popular “like a box mix” brownie recipe. It’s a little more cakey than fudgy, which worked better after much testing for a couple of reasons.
First, the batter is a little thinner, so it lets the strawberry sauce sink into the batter just a bit to create little pockets for it to rest in, rather than just sitting on top and creating an awkward top layer. Second, the strawberry sauce seeps into the brownie a bit (but not too much), so it maintains itself as a separate layer, while also giving it a super moist and fudgy texture.
Why These Strawberry Brownies Are So Good
- Soft & chewy for days. These brownies use vegetable oil, instead of butter, so they don’t dry out when refrigerated, like butter-based brownies would. These strawberry brownies are as soft and chewy on day 4 as they are on day 1!
- Strawberry + chocolate. The combination of tart strawberry and rich chocolate is so good. The strawberry sauce is thick enough that it doesn’t just blend in with the brownie batter and leaves behind noticeable swirls, without being so thick it overpowers the brownie.
- Super easy to make. The brownie recipe itself is super simple, no mixer required. The strawberry sauce is precooked on the stove to thicken it just a bit before it’s added on top of the brownies, but it’s simple and doesn’t take long.
Ingredient Notes
Here’s an overview of everything needed to make these brownies, why they’re important, and any notes. The exact measurements can be found in the recipe card at the end of the box.
- Cornstarch – This is used to help thicken the strawberry sauce on top and gives the sauce a nice texture after being baked, as well.
- Strawberries – Fresh or frozen strawberries both work. If using frozen, thaw them first. I measure the 2 ½ cups of strawberries in their whole form in a large measuring cup, then cut them. I do prefer to measure them by weight though, since it’s more accurate.
- Sugar – A small amount of sugar adds just enough sweetness to balance the tartness of the strawberries.
- All-purpose flour – As with all baked goods, it’s important to measure the flour correctly because too much or too little will make the brownies too dry or too mushy. I like to use a food scale, but you can see other suggestions in my post How To Properly Measure Flour.
- Natural unsweetened cocoa powder – I would stick with regular cocoa powder for these. Dutch process cocoa powder will cause the brownies to not rise as well.
- Salt – Enhances the flavors already present. Don’t leave it out or your brownies will be bland.
- Vegetable oil – Oil produces a more cakey texture than butter, which works best here. It also helps keep the brownies tender and moist in the fridge.
How To Make Strawberry Brownies
Both the strawberry sauce and the brownies themselves take just a few minutes and a couple of steps to prepare. The printable instructions can be found in the recipe card below.
Make the strawberry sauce
Make a slurry by whisking the cornstarch and water in a small bowl until the cornstarch dissolves. Set aside.
Combine the strawberries and sugar in a medium saucepan and heat over medium heat, stirring continuously for 3 minutes as the juices release.
Add the cornstarch mixture and cook for another 3 minutes. Smash the strawberries as they cook. The mixture should bubble a little bit and just start to thicken.
Puree the strawberry mixture.
Strain to remove any seeds.
Make the brownies
Preheat the oven to 350F. Grease the baking pan and line it with parchment paper. Combine the dry ingredients in a bowl and set aside.
Combine the oil, sugar, and vanilla. Add the eggs and mix until combined.
Mix in the dry ingredients until well combined. Do not overmix.
Spread the batter evenly in the prepared pan.
Drop spoonfuls of strawberry sauce on top.
Swirl the strawberry sauce with a knife.
Bake for 38-45 minutes.
Allow the brownies to cool completely in the pan. Then, remove from the pan and cut into squares to serve.
Tips for Perfect Brownies
Ready to get baking? Keep these things in mind to ensure perfectly moist, fudgy strawberry brownies!
- Go easy on the mixing. When adding the dry ingredients to the batter, mix just until there are no streaks of flour. Over mixing can lead to dense and tough brownies, instead of soft and chewy.
- Use parchment paper. While you can just grease the pan, if you plan to remove the brownies to serve, I highly recommend the parchment paper. Let it hang over the sides so you can just lift them out of the pan. It makes everything easier, including clean up!
- Oil, not butter. I’ve tried it both ways multiple times, so trust me on this. Using oil in the batter is the secret to tender brownies cold from the fridge that don’t dry out within a day.
- Swirl spoonfuls of the sauce. I don’t recommend just spreading the strawberry sauce on top of the brownies. I love having the little pockets of strawberry sauce in various bites, which results from dropping spoonfuls onto the batter and swirling it.
- No over baking! Ovens vary, so I highly recommend checking the brownies at the 38 minute mark (or even a minute or two sooner, if you know your oven runs hot). To confirm they are done, insert a toothpick into the brownies. It should have a few moist crumbs but no wet batter.
Proper Storage
- Fridge: Due to the strawberry sauce, you’ll want to keep these strawberry brownies in the fridge. Store in an airtight container. They’re best eaten within 4 to 5 days.
- Freezer: I like to slice the brownies before freezing and wrap individual slices in plastic wrap, then place them in an airtight container. You can flash freeze these on a baking sheet first to harden the strawberry sauce. Freeze for up to 3 months. Thaw in the fridge.
Strawberry Brownies
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Ingredients
Strawberry Sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
- 2 ½ cups (319g) fresh or frozen strawberries
- 1 tablespoon (13g) sugar
Brownie
- ¾ cup (98g) all-purpose flour (measured properly)
- ½ cup (57g) natural unsweetened cocoa powder
- ¼ teaspoon plus ⅛ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (180ml) vegetable oil
- 1 ½ cups (310g) sugar
- 1 ½ teaspoons vanilla extract
- 3 large eggs
Instructions
Make the strawberry sauce
- Add the cornstarch and water to a small bowl and whisk together until the cornstarch has dissolved. Set aside.
- Cut the strawberries into quarters, then combine the strawberries and sugar in a medium saucepan and heat over medium heat, stirring continuously for about 3 minutes as the juices release.
- Add the cornstarch mixture and continue cooking for another3 minutes, smashing the strawberries as they cook. The mixture should bubble a little bit and just start to thicken.
- Puree the strawberry mixture in a food processor and then strain it to remove the seeds. You should get about ¾ cup plus 2 tablespoons of sauce. Set sauce aside while you make the batter
Make the brownies
- Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan and line it with parchment paper, leaving some over hanging on the sides for easy removal from the pan later.
- Add the flour, cocoa powder, baking powder and salt to a medium sized bowl and set aside.
- Add the oil, sugar and vanilla extract to large mixing bowl and mix together, then add the eggs and mix until well combined.
- Add the dry ingredients and mix until well combined, but don’t over mix.
- Pour the batter into the prepared pan and spread evenly.
- Drop spoonfuls of the strawberry mixture around the top of the brownie batter. I like making several large spoonfuls and then a few smaller ones to fill in gaps. Swirl a knife through the strawberry sauce and brownie batter.
- Bake for 38-45 minutes, or until a toothpick inserted comes out with some moist crumbs. Insert the toothpick in an area where you see the brownie on top, not the strawberry sauce, if possible.
- Allow brownies to cool completely in the pan, then use the parchment overhang to remove them from the pan. Cut into squares and serve.
- Store leftover brownies in an air-tight container in the fridge. Best if eaten within 4-5 days.
Notes
- Strawberries – Fresh or frozen strawberries both work. If using frozen, thaw them first. I measure the 2 ½ cups of strawberries in their whole form in a large measuring cup, then cut them. I do prefer to measure them by weight though, since it’s more accurate.
- All-purpose flour – As with all baked goods, it’s important to measure the flour correctly. I like to use a food scale, but you can see other suggestions in my post How To Properly Measure Flour.
- Natural unsweetened cocoa powder – I would stick with regular cocoa powder for these. Dutch process cocoa powder will cause the brownies to not rise as as well.
- Vegetable oil – Oil produces a more cakey texture than butter, which works best here. It also helps keep the brownies tender and moist in the fridge. Don’t swap the oil for butter in these.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Hi Lindsay, I’d like to double this recipe for a party. What size pan would be best to use?
Doubling doesn’t always turn out quite the same, particularly with the two parts to these brownies. The ratios may be different as far as how much strawberry you get in each brownie/bite, how thick they are, etc. That said, if I really wanted to use a larger pan, I’d try to do 1 1/2 recipes worth in a 9×13.
Would it be okay to use less sugar for the brownie layer? Maybe like 1/2 cup instead of a full one? I just feel like 30g of sugar for one brownie is a bit much.
Reducing the sugar will also change the texture of the brownies, but you can do it if you prefer.
I imagine I can use dehydrated strawberries?
I suppose that’d be fine.
These look so good! Do the rice krispies stay crunchy for a day or two or do they soften up?
It’s been a while since I made them so I don’t remember exactly. They do soften up, but I think they were a little crunchy still for like a day or so.
HI! Lindsay,
Quick question, my family loves a nice chewy, fudgy brownie, instead of strawberries can i add walntus chopped?
You certainly could. These brownies would also work well with walnuts and might be a little thicker and more fudgy.
The brownies look amazing! I can’t wait to make them. But What are freeze dried strawberries? Do you get them or make them. Iv only seen frozen berries. Can we use frozen berries?
You can buy them in the store or online. I have found them at both Target and Kroger. Frozen berries wouldn’t work.
It is the same if I use dried raspBerry or others dried fruits?
I would think it would be the same.
Made these as a thank you gift for some teachers the other day. I’m generally a cake brownie person but these were some of the BEST brownies I have ever eaten. So addictive!!
I love to hear that! Thanks Tori!
I made brownies with strawberries a while ago and we loved them. Will try this version with cereals as well. Thanks for the inspiration!
The degree of fudginess here is pretty amazing. I like the idea of adding the strawberries too!
Love these!
why wouldn’t we use freeze dried strawberries,? I don’t think we get that many strawberries, in a box of cereal. any TFS 🙂
Yes, that’s what you use – freeze dried strawberries. The cereal and strawberries are separate.