Looking for something a bit different in a brownie? These Strawberry Brownies deliver in every way. If you love brownies that are a bit different and unexpected, you've come to the right place. They’re chewy in the middle, lightly crisp on the edges, and packed with real strawberry flavor- thanks to the strawberry buttercream and chocolate glaze - making them ideal for parties, baby showers, or just a fun weeknight bake.
They’re easy to make ahead, travel well, and slice cleanly—making them as practical as they are pretty.
This recipe is intentionally simple, with clear steps and no fancy techniques, so you can have these strawberry brownies in the oven fast. Whether you’re baking for a party, a holiday, or just because you’re craving something sweet, the ingredients are easy to find and the results are consistently soft, chewy, and full of strawberry flavor. Let’s walk through exactly what you’ll need and how to make them turn out perfect every time.
Other bars and brownies to satisfy your craving include: No Bake Peanut Butter Bars, Simple Samoa Cookie Bars, Updating Millionaire's Shortbread, and the ever popular Mocha Kahlua Brownies.
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Why you'll want to make these strawberry brownies
- They're absolutely packed with flavor.
- The strawberry buttercream uses freeze dried strawberries to intensify the taste.
- They can be frozen fully baked and just thawed for a quick chocolate strawberry fix.
- They are super easy to make.......and to eat!
Recipe Ingredients
Brownies
FRONT ROW: Salt, vanilla, baking soda
MIDDLE ROW: Natural cocoa, eggs, all-purpose flour
BACK ROW: Powdered sugar, dark brown sugar, canola oil
Strawberry Buttercream
FRONT ROW: Milk, almond extract
MIDDLE ROW: Unsalted butter
BACK ROW: Powdered sugar, red food coloring (optional), freeze dried strawberries
Cream Glaze
Left to Right: Semisweet chocolate, heavy cream
Important Ingredients
- Natural Cocoa is lighter in color, acidic and more intense in flavor as it has not been altered as has Dutch Cocoa. Generally, natural cocoa takes baking soda to counter the acidity. Hershey's, Valrhona, and Ghirardelli all sell natural cocoa. For more information see my post Cocoa Fundamentals - Natural vs. Dutched.
- Either canola or vegetable oil can be used.
- Whole milk or 2% are interchangeable.
- Dark brown sugar is recommended for increased flavor but light brown can be substituted.
- McCormick vanilla is fine here.
- It is important to use freeze dried strawberries for the buttercream.
- Red food coloring is optional
- Heavy whipping cream is essential to the outcome of the Cream Glaze.
- Trader Joe's has the 1.2 ounce packages of freeze dried strawberries with the best price I can find.
Be sure to see the recipe card below for the full ingredients and instructions.
Step by Step Instructions
Brownies
Step 1. Prepare the 9x9x2 inch square baking pan with a parchment paper sling. Spray the paper and the sides of the pan with a non-stick baking release. Set aside. Step 2. Place the flour, cocoa, salt and baking soda in a strainer to sift it as the cocoa especially usually has lumps that are hard to mix into the batter. Step 3.Sift the ingredients over waxed or parchment paper. Step 4. Place the eggs, brown and powdered sugar, and vanilla in the bowl of a mixer.
Step 5. Mix the ingredients to combine. Add the oil and mix again to completely incorporate it. Step 6. Add the dry ingredients and blend together just until incorporated. Step 8. Pour into the prepared pan and bake as directed.
Strawberry Buttercream
Step 9. Place half the powdered sugar and half the freeze dried strawberries in a processor. Step 10. Process until the strawberries are completely pulverized and part of the powdered sugar. Be sure to cover the feed tube as the powder will fly around. Repeat with the second half of the ingredients. Step 11. Transfer the mixture to a mixing bowl and add the rest of the ingredients. Step 12. Beat on low to bring together and then raise to medium or medium high and beat to increase the volume.
Cream Glaze
This is the same glaze we used on many of our chocolate covered cakes at the bakery. While it goes on liquid it sets up perfectly. After refrigerating, it stays firm to touch but is not hard at room temperature.
Step 13. Heat the cream until very hot and steamy but not boiling. If the cream boils there is a risk of the glaze becoming dull. Step 14. Add the semisweet chocolate. Step 15. Submerge the chocolate under the hot cream and let it sit for about 4 to 5 minutes. Step 16. Stir or very gently whisk the mixture until smooth and completely combined. Be careful if using a whisk that you aren't too aggressive or air bubbles can form that are difficult to remove.
Assembly of the Strawberry Brownies
Step 17. The amount of buttercream depends upon how much air has been beaten in to lighten it. Step 17. As such, use it all or as much as you like. Turn the brownie out of the pan, remove the paper and frost it upside down. Spread the buttercream in an even layer. Step 19. The glaze should be cool but pourable. Pour it over the buttercream and spread it to the edges. I push mine over to make sure it will be uniformly covered. Step 20. Chill the brownies to set up the glaze and firm the buttercream. I cut them into 16 squares because they are so rich. Cut them as you like. Note: Be sure to serve these at room temperature for the best flavor.
Recipe FAQ'S
Instead of using fresh strawberries or strawberry puree, this brownie is covered with an intense strawberry buttercream which yields a much stronger strawberry flavor.
These Strawberry brownies are soft, chewy bar cookies topped with strawberry buttercream and finished with a chocolate glaze, offering a fudgy texture similar to brownies with a bright, fruity taste.
Absolutely. Just cut them and freeze them until hard. To help protect the chocolate glaze, wrap them in plastic wrap, then in foil. Freeze for several months. To thaw, remove all of the wrapping and allow to thaw at room temperature.
Expert Tips
- Don't over beat the brownie batter after the flour is added.
- Bake them until a few crumbs remain on the tester.
- For the best flavor, use semisweet chocolate and not chocolate chips.
- Heavy cream must be used for the glaze. The finished glaze should be cool but pourable.
- If you use a whisk to stir the ganache make sure to just stir it and not whisk it or air bubbles can form and they are difficult to get out.
- If there is strawberry buttercream left over use it to sandwich sugar cookies or top cupcakes.
- Don't waste pure vanilla here. It won't be noticed in the dense chocolate brownie.
Bars and Brownies Abound
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Strawberry Brownies
Equipment
- 9x9x2" square pan
Ingredients
Brownies
- ⅔ cup natural cocoa (55 grams)
- ½ cup all-purpose flour (70 grams)
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 3 large eggs
- ⅔ cup dark brown sugar, packed (130 grams)
- 1 ⅓ cups powdered sugar (170 grams)
- ⅔ cup canola or vegetable oil
- 1 teaspoon vanilla extract
Strawberry Buttercream
- 1.2 ounce pkg. freeze dried strawberries
- 1 ¾ cup powdered sugar (235 grams)
- ½ cup unsalted butter, softened (114 grams or 1 stick)
- ½ teaspoon almond extract
- 3 to 4 tablespoons milk
- Red food coloring, optional
Cream Glaze
- ⅔ cup heavy cream
- 5 ounces semisweet chocolate (140 grams)
Instructions
Brownies
- Preheat the oven to 325°F. Prepare the 9x9x2 inch square baking pan with a parchment paper sling. Spray the paper and the sides of the pan with a non-stick baking release.
- Sift the cocoa, flour, salt and baking soda together. This is easily done using a strainer. The cocoa often has lumps that are hard to mix into the final batter.
- Place the eggs, powdered and brown sugars, and the vanilla in a mixing bowl. Beat for about 3 minutes until fluffy and lighter in color.
- Add the oil, mixing until completely combined.
- Last, add the flour mixture and beat on low for about 1 minute scraping the sides and bottom of the bowl as needed until completely blended..
- Pour the batter into the prepared pan and smooth the top. Bake for about 28 to 32 minutes or until a cake tester comes out with a few moist crumbs stuck to it. Do not over bake. If the side have risen above the middle of the brownie, use a spatula to press them down evenly when they come from the oven. Cool completely.
Strawberry Buttercream
- Place about half the freeze dried strawberries and powdered sugar in the bowl of a food processor. Make sure the feed tube has the plunger in place or it is covered. Process until the strawberries and powdered sugar are one with no pieces of strawberries remaining. Empty into a mixing bowl. Repeat with the remaining half of the strawberries and powdered sugar.
- Place everything in the bowl of a mixer, using 3 tablespoons of milk to start with. Mix on low to bring together, then raise to medium high and beat to lighten it and increase the volume. Add additional milk to make a good spreading consistency. Add the red food coloring if using. Set aside.
Cream Glaze
- Heat the cream until steaming but not boiling. Boiling the cream can dull the glaze.
- Add the chocolate and submerge it below the hot cream. Let it sit for 4 to 5 minutes. Using a spoon or a whisk gently stir the mixture until smooth. If using a whisk, just stir do not whisk aggressively or air bubbles can form and they are difficult to remove. Cool to room temperature. It should still be a heavy liquid and pourable.
Assembly of the Strawberry Brownies
- Turn the brownie out onto a baking pad or other flat object. Remove the parchment paper. Leave it upside down.
- Depending upon how much the buttercream was beaten all of it may be used or just some of it. Use as much as desired. I use a generous amount since I want these to tase on strawberries. Spread the buttercream out in an even layer.
- Pour the glaze in the center of the buttercream and with an offset spatula, push it out and over the edges of the cake as evenly as possible. Place it in the fridge to set the glaze.
- When the glaze has set, cut about ¼" off the edges of the brownie so all of the brownies have clean edges with the buttercream showing. Cut the brownies 4 across and 4 down or as desired.
- At this point, they may be kept at room temperature under a cover for 2 days, in the fridge for 4 or 5 days or frozen hard, wrapped in plastic wrap to help protect the glaze and then in foil. Freeze for about 2 month. To thaw, remove all the covering and thaw at room temperature.
- Yields: 16 brownies.
Notes
Nutrition
Oli says
Have you tried using raspberry and how do you think it would compare to strawberry?
Helen S Fletcher says
Hi Oli - the reason I never use raspberry is that when you powder it with the powdered sugar it becomes all seeds. Strawberry doesn't. I was really disappointed when I found this out. So not, I don't recommend it.
Ginny S says
I made these yesterday for a donation to Cakes4kids. They are terrific. I scaled the recipe for a 9x13 pan, so I ended up getting 2 bags of freeze-dried strawberries for that filling. That pretty much sent it 'over the top'. They have a strong strawberry presence that is not only beautiful to look at, but very tasty. I did not have to add any coloring, yet the filling is a gorgeous dark pink color. The only thing different that I did was to use a technique that I read about on FB. I heated the milk to almost boiling and 'pre-hydrated' the powdered sugar in the hopes of dissolving the grittiness of it. Eh, don't bother. It didn't work and was an extra step. Great recipe Helen and appropriate for Valentine's Day.
Helen S Fletcher says
Hi Ginny - Thanks for this. I hadn't heard of heating the milk but I did think it was interesting that on The Great British Baking Show they were using American buttercream on some of their cakes. I remember when it was a definite no-no. How times change. There is a technique to "bloom" cocoa for a more intense taste but I haven't tried it yet.
Mark Mayer says
Who says there's no such thing as love at first sight? I cut these into 32 petits fours, placed them on a clear ceramic plate, and displayed them at the dining room entrance. Everyone loved them beginning with their appearance. Oil , rather than butter in the brownie, works here since the buttercream and cocoa provide adequate richness. Both the buttercream and ganache permit variations on the extract or % chocolate used in ganache ( darker chocolate. Add a bit more heavy cream). When I make this with white cake, I like to flavor with lemon. Five stars all the way!
Helen S Fletcher says
Hi Mark - I love the petit four idea. And even more that everyone loved them.
Abby says
Love your recipes and the care you take to make sure that anyone can succeed in following them.
Helen S Fletcher says
That's the aim. Baking is personal to me and I want to share it and make it easy for those that want to bake.
Ginny S says
Hi Helen,
I need to make 24 of these for a Cakes4Kids donation. This recipe makes 16 in a 9" square pan. I only have an 8" pan, 9x13 pan and half sheet pan. If I doubled the recipe, do you recommend using a 9x13 or half sheet pan? IDK if it's worth trying to scale it to 1.5, but I could probably do that too. I don't especially mind having a few extras for friends/family...
Helen S Fletcher says
Hi Ginny - A 9x13" pan will yield 24 - 2x2" brownies if the sides are trimmed and you cut 4 across and 6 down. That would take a x 1 1/2 recipe. A half sheet would yield 48 2" brownies and would need to be doubled. They freeze well if you made the bigger batch or cut them larger. Let me know if you need help upping the ingredients.
Ginny S says
Thank you. I think I'll double the recipe and have extras. Ya can't go wrong with extra brownies, right?
Helen S Fletcher says
Hi Ginny - Right!!