Sugared & Stirred

dairy-free. still delicious.

Brownies

Banana Brownies

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Banana Brownies

A “small” batch of homemade Banana Brownies made with just a single overripe banana. With a classic and fudgy brownie texture, these banana flavored brownies will be a hit for any chocolate banana fan. Walnuts are optional 😉

Banana Brownies

When I set out to make Banana Brownies back in February, I had no idea it would take me this long (and countless batches of brownies!) to get these babies just right. My initial goal was to create banana-flavored brownies with a real brownie texture. What I didn’t want was a wonky, brownie-wannabe claiming it was something it wasn’t. These are tried and true brownies, complete with a fudgy texture and shiny, crackly top.

The banana flavor is light, especially if you’re a walnut fan like me and just have to have them in and on your brownies. Of course the walnuts are optional (are they as polarizing in your house as they are mine?), so you can leave them out completely if that’s more your style. With or without walnuts, these brownies have been a huge hit over the last couple of months of recipe testing, so there’s no doubt here that you’ll love them, too!

Why You’ll Love These Brownies

  • Fudgy texture & light banana flavor
  • Shiny, crackly brownie top
  • Needs only ONE brown banana
  • Makes a smaller batch vs the standard boxed brownie mix
  • No chopping chocolate required – chocolate chips only please!

What You’ll Need + Possible Substitutions

  • Semi-sweet chocolate chips add a rich chocolate flavor. I always use dairy-free chocolate chips in my bakes. Regular chocolate chips will work as well.
  • Olive oil adds moisture to these brownies. For a buttery taste, feel free to use melted butter or plant-based butter in place of the olive oil. Avocado oil will work as well.
  • White granulated sugar brings plenty of sweetness to these brownies. You can use raw or unrefined cane sugar, or even coconut sugar, instead (just note that the gram measurements will vary).
  • Egg acts as a binder to hold the brownie together and prevent a crumbly bar. The egg also lifts the brownie and lends a hand to its shiny, crackly top.
  • Vanilla extract adds flavor.
  • Overripe banana adds banana flavor and also helps bind the ingredients.
  • Dutched cocoa powder adds chocolate flavor. It’s darker in color, and richer in flavor, than natural cocoa powder, which I think is necessary as we’re only adding a couple of tablespoons.
  • All-purpose flour makes up the bulk of the brownie batter. I like to use an unbleached variety, but bleached AP flour will work as well.
  • Salt enhances flavor and cuts sweetness.
  • Baking powder gives these brownies just a bit of lift.

Q&A

Can I make thicker brownies? For extra thick brownies, double the recipe and bake at 325°F in an 8×8″ metal baking pan for 50-60 minutes (or until a toothpick inserted into the brownie comes out with a few crumbs). I tested this and found the recipe works both ways (thick and thin)!

Can these be made vegan? Unfortunately, I haven’t tested this recipe with any egg alternatives. But my regular vegan brownies can be found here.

Can I bake these in a 9×13″ pan? For a bigger batch of brownies, feel free to double the recipe and bake it in a 9×13″ pan.

Can I leave the nuts out? Definitely. Not a fan of nuts in your bakes? These brownies are delicious with or without the nuts!

Can I use baking chocolate? No. For this recipe, you’ll want to use semi-sweet chocolate chips.

Can I bake these ahead of time? Yes! The brownies pictured in this post were actually three days old at the time of shooting, and they still tasted fresh and delicious (after being stored in an airtight container prior to slicing).

Yield: 9 Brownies

Banana Brownies

Banana Brownies

Classic homemade brownies flavored with fresh banana. With a fudgy texture and crackly top, say "hello!" to your new favorite brownies!

Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 40 minutes

Ingredients

  • 1 cup (180g) semi-sweet chocolate chips
  • 1/3 cup (60g) olive oil
  • 3/4 cup (158g) white granulated sugar
  • 1 large egg, room temp
  • 1 tsp vanilla extract
  • 1/3 cup (88g) mashed overripe banana (about 1 brown banana)
  • 2 Tbsp (10g) Dutched cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 2/3 cup (90g) chopped walnuts, divided (optional)

Instructions

  1. Preheat your oven to 325°F and prepare an 8x8" metal baking pan with non-stick spray and parchment paper. I spray my pan and then line the bottom and all four sides with parchment paper.
  2. Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes (this allows the egg to fluff up nicely with the sugar).
  3. In a small, microwaveable bowl, add the chocolate chips and olive oil. Heat in 15 second intervals, stirring after each, until all the chocolate is melted; set aside.
  4. In a stand mixer fitted with a whisk attachment, add the egg and white sugar. Beat on medium-high speed for 3-4 minutes, or until the mixture reaches a thick consistency and light color.
  5. Add the mashed banana and vanilla extract to the sugar and egg mixture and gently stir. Add the melted chocolate and gently stir until totally combined (this takes 1-2 minutes); set aside.
  6. In a small bowl, sift the cocoa powder and flour. Add the salt and baking powder and whisk until everything is combined. Add the dry ingredients to the wet and mix until no flour pockets remain. Stir 1/3 cup of the chopped walnuts into the batter (this step is optional).
  7. Add the batter to your prepared baking pan. Top with the remaining 1/3 cup of chopped walnuts (optional), gently pressing the nuts into the batter.
  8. Bake at 325°F for 40-50 minutes or until a toothpick inserted into the brownie comes out with a few crumbs (these brownies are very fudgy and don't need to be under-baked).
  9. Allow the brownies to cool completely in the pan. Once cool, use the parchment paper to lift the whole brownie up and out of the pan. Transfer to a cutting board and slice into 9 or 16 squares.
  10. Store leftovers in an airtight container at room temperature.

Notes

  1. To bake ahead: bake brownies and allow to cool completely. Cover the baked brownies and slice just prior to serving.
  2. For thicker brownies: double the recipe and bake at 325°F in an 8x8" metal baking pan for 50-60 minutes (or until a toothpick inserted into the brownie comes out with a few crumbs). I tested this and found the recipe works both ways (thick and thin)!

© Rachael | Sugared & Stirred
Cuisine: American / Category: Brownies

Did you make this recipe? I’d love to see!

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Chocolate Peanut Butter No-Bake Bars

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Chocolate Peanut Butter No-Bake Bars

Chewy no-bake cookie bars made with nutty peanut butter, rich cocoa powder, and chewy oats. These sweet, buttery bars are topped with a layer of peanut butter-swirled semi-sweet chocolate – a dream for any no-bake cookie fan.

Chocolate Peanut Butter No-Bake Bars

If no-bake cookies had a slightly more sophisticated, and less sweet, older sister, these bars would be her. The chocolate peanut butter base comes together a lot like a classic no-bake cookie. And tastes a lot like it, too! With butter, sugar, cocoa powder, peanut butter, and oats, these simple bars are sweet, chewy, and very reminiscent of that cookie we all know and love. But instead of boiling the mixture to that perfect soft-ball stage, all you need to do is simply heat the first few ingredients together just until the sugar is melted. So there’s no guesswork in whether these no-bake bars will set the way you like.

I topped mine with melted chocolate chips and more peanut butter, which is swirled into the chocolate for a pretty (and simple!) decoration. If you’re a fan of no-bake cookies then I know you’ll love these bars. And if you’re unfamiliar with the American “no-bake”, I’m confident that any chocolate peanut butter fan will like these easy bars.

Why You’ll Love These No-Bake Bars

  • They’re like no-bake cookies without the “will they set?” guesswork
  • They require only pantry staple ingredients
  • They’re vegan (as long as you use plant-based butter and milk)
  • They take very little on-hand time

What You’ll Need + Possible Substitutions

  • White granulated sugar adds sweetness. I haven’t tested this recipe with other sugars, but a raw or unrefined cane sugar should work just fine (the bigger granules may take longer to melt).
  • Plant-based butter adds buttery flavor and moisture to these cookies. Feel free to use regular butter if you aren’t dairy-free/vegan.
  • Plant-based milk adds moisture as well. You can use your favorite plant-based milk or regular milk.
  • Dutched cocoa powder adds the chocolate flavor to the peanut butter and oat base. Dutched cocoa is darker in color and richer in flavor than natural cocoa. In a pinch, natural (regular) cocoa powder will work here, but your bars won’t have as strong of a chocolate taste.
  • Natural peanut butter is the kind made with just peanuts. I like to use mine at room temperature when its drippy. A peanut butter spread should also work in this recipe (for the base), but you won’t be able to swirl it into the melted chocolate on top.
  • Vanilla extract adds flavor.
  • Quick oats bind the melted ingredients together and give these bars structure. I don’t recommend rolled oats as I found they can make these bars a bit crumbly.
  • Semi-sweet chocolate chips are melted to create a smooth chocolate layer on top of the bars. You can use a dark chocolate or semi-sweet, or your favorite chocolate bar.
  • Olive oil is used to thin the melted chocolate so that it’s smooth and spreadable. You can also use avocado oil or coconut oil (coconut oil will lend a slight coconut taste to the chocolate layer).

Q&A

Can I use regular cocoa powder? I don’t recommend it as the cookie base won’t have as much of a chocolate flavor, but, in a pinch, it will work (it won’t change the structure of the bars).

Can I use peanut butter spread? A peanut butter spread will work in the melted cookie base, but you won’t be able to swirl it into the melted chocolate as pictured.

Will regular butter/milk work? Yes, both the plant-based butter and milk can be replaced with regular butter and milk 1:1.

How do I store these bars? You’ll want to store these in an airtight container in the refrigerator, in a single layer OR in multiple layers with parchment paper in between each layer.

Can I make them ahead of time? Absolutely! These bars can be made a day in advance and stored in the refrigerator until you’re ready to serve them. You can store them sliced or unsliced.

Yield: 16 Bars

Chocolate Peanut Butter No Bake Bars

Chocolate Peanut Butter No Bake Bars

Chewy no-bake cookie bars made with nutty peanut butter, rich cocoa powder, and chewy oats. These sweet, simple bars are topped with a layer of peanut butter-swirled semi-sweet chocolate.

Prep Time 20 minutes
Cook Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 25 minutes

Ingredients

No-Bake Base

  • 1 cup (210g) white granulated sugar
  • 6 Tbsp (85g) plant-based butter (or regular butter)
  • 6 Tbsp (75g) almond milk (or regular milk)
  • 3 Tbsp (15g) Dutched cocoa powder
  • 1 cup + 2 Tbsp (281g) natural peanut butter, room temperature
  • 3/4 tsp vanilla extract
  • 2 1/4 cups (230g) quick oats

Topping

  • 3/4 cup (135g) semi-sweet chocolate chips (dairy-free if needed)
  • 1-2 tsp olive oil (see Note 1)
  • ~2 Tbsp natural peanut butter, room temperature

Instructions

  1. Prepare an 8x8" baking pan or dish with non-stick spray and parchment paper (be sure at least two sides are covered in parchment). Fold the excess paper over the edges of the pan - you'll use these "tabs" later to pull the bars out.
  2. In a medium saucepan, add the sugar, butter, cocoa powder, and milk. Heat on medium, whisking occasionally, until all the ingredients are melted and combined (make sure the sugar granules are melted by dipping a spoon in the mixture and looking for granules). You don't want the mixture to boil.
  3. Immediately remove from the heat and stir in the peanut butter and vanilla extract until totally combined. Stir in the quick oats and mix until the oats are well-coated in the chocolate mixture.
  4. Gently press the mixture into your prepared pan/dish and refrigerate for 10 minutes.
  5. Meanwhile, heat the chocolate chips and 1 tsp of oil in a microwave-safe bowl in 15 second increments until the chocolate is totally melted - be sure to stir thoroughly each time. Stir in the extra teaspoon of oil to thin the chocolate.
  6. Take the bars out of the fridge and use the back of a spoon to press the mixture down further (it will be less sticky and easier to do now that the bars have chilled for a bit).
  7. Spread the melted chocolate evenly over the top of the bars. Add small dollops of runny peanut butter over the top of the chocolate. Use a chopstick, skewer, or butter knife to gently swirl the peanut butter.
  8. Place the bars back in the refrigerator for at least two hours to allow them to firm up.
  9. Once set, pull the bars out of the refrigerator 10 minutes prior to serving. This will allow the bars to thaw enough that you can lift them up and out of the pan/dish (and onto a cutting board) using the parchment paper.
  10. For clean cuts, carefully heat a sharp knife under hot water, and quickly wipe dry - avoid touching the blade (I recommend using a thick towel to prevent cutting yourself). Then immediately make one slice in the middle of the big bar from one end to the other. Repeat this five more times until the bars are cut into 16 squares.
  11. Serve immediately. Store any leftovers in the refrigerator in an airtight container, preferably in a single layer OR layer with parchment paper between each layer to prevent the bars from sticking together.

Notes

  1. Olive oil: I like to use olive oil as I always have it on hand for baking. Avocado oil or coconut oil will also work here. Do not use butter or plant-based butter as that can thicken the melted chocoalte.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

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Berry Brownie Pizza

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Berry Brownie Pizza with Cream Cheese Frosting

A delightfully nostalgic Berry Brownie Pizza topped with vanilla cream cheese frosting and summer berries. This “pizza” is always a crowd-pleaser and can be customized to include your favorite fruits!

Berry Brownie Pizza

A few years ago, I created my own version of the Brownie Fruit Pizza I fondly remember enjoying at birthday parties as a kid. My “pizza” had chocolate cream cheese frosting and a mix of berries and nectarines (so good). With Valentine’s Day approaching, I wanted to make a red berry version with vanilla cream cheese frosting. I love the combination of rich, fudgy brownie with tangy vanilla frosting and sweet cherries and strawberries on top. The fruit brings a freshness to this indulgent dessert that makes it such a crowd-pleaser!

You’ll need a pizza pan (you can find these online or at stores like Target), your favorite cream cheese (vegan or regular), and whatever fruit you’d like to top your pizza with. Softer fruits like berries, stone fruits, and banana or kiwi work best for this kind of dessert. This recipe includes a homemade brownie base, but if you’d like to make this extra easy, feel free to use your favorite boxed brownie mix (you may not need all of the batter – I’m not sure as I haven’t made this with boxed brownies).

Why I Love This “Pizza”

  • 100% homemade (unless you forgo the brownie recipe for a boxed brownie – no judgment!)
  • Quick to make (especially if you have experience with homemade brownies)
  • Perfect balance of rich, tangy, and sweet
  • Will fly off the pan at any gathering
  • Leftovers are a welcomed blessing (I could eat a slice every day!)

What You’ll Need + Possible Substitutions

  • Melted chocolate chips create a fudgy, rich brownie.
  • Olive oil adds moisture to the brownies. If you prefer, you can use melted butter (or melted vegan butter) instead.
  • Instant coffee adds depth to the chocolate flavor. Feel free to leave this out if you don’t have any readily on hand.
  • Eggs are whisked until thick to create lift in the brownies and work alongside the sugar to give the pizza a perfect, crinkly top. I don’t recommend any egg replacements for this recipe, but you can find my vegan brownie recipe here.
  • Granulated sugar adds sweetness to the rich brownie. You can use white granulated sugar, raw cane sugar, or coconut sugar.
  • Dutched cocoa powder adds richer flavor and darker color to the brownie base.
  • All-purpose flour gives the brownie batter structure. Feel free to use a bleached or unbleached variety.
  • Salt enhances flavor and cuts sweetness.
  • Baking powder leavens the brownie base a tad.
  • Plant-based butter helps make up the cream cheese buttercream frosting. You can use your favorite vegan butter or regular butter in this recipe.
  • Plant-based cream cheese creates a delicious, tangy cream cheese frosting. Plant-based or regular cream cheese will work in this recipe – note that vegan cream cheese needs to be cold and regular cream cheese must be softened at room temperature.
  • Vanilla extract adds flavor to both the brownie base and the cream cheese frosting.
  • Powdered sugar is added to the cream cheese and butter to create a sweet frosting. There are no substitutions for regular powdered sugar.

More Brownie Recipes

Chocolate Strawberry Brownies

Brownie Fruit Pizza with Chocolate Frosting

Orange Brownies (grain-free)

Peanut Butter Swirl Brownie Pizza

Yield: 8-12 Servings

Berry Brownie Pizza

berry brownie pizza recipe

A crowd-pleasing dessert "pizza" topped with vanilla cream cheese frosting and summer berries. Customize it to include your favorite fruits!

Prep Time 50 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 2 hours

Ingredients

Brownie

  • 1 cup (175g) chocolate chips
  • 1/3 cup (60g) olive oil
  • 1 tsp instant coffee
  • 2 large eggs, room temp
  • 3/4 cup (169g) white granulated sugar (see Note 1)
  • 1 tsp vanilla extract
  • 1/4 cup (20g) Dutch-process cocoa powder
  • 3/4 cup (98g) unbleached all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder

Cream Cheese Frosting

  • 1/4 cup (58g) plant-based butter, softened (or regular butter, softened)
  • 4oz plant-based cream cheese, cold (see Note 2)
  • 1/2 tsp vanilla extract
  • 2 1/2 cups (300g) powdered sugar

Topping

  • 1-2 cups fresh fruit, sliced and/or pitted (as needed)

Instructions

Make the Brownie

  1. Preheat your oven to 350°F and spray a 12" pizza pan with non-stick spray. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. In a microwaveable bowl, add the chocolate chips, oil, and instant coffee. Microwave in 15-30 second intervals, stirring well between each, until chocolate is melted; set aside.
  3. In a stand mixer fitted with the whisk attachment, add the eggs and then the sugar. Whisk on medium-high until thick and light in color (about 3-5 minutes). Whisk in the vanilla.
  4. Add the melted chocolate and gently fold into the egg/sugar mixture until well combined. Sift in the cocoa powder, flour, salt, and baking powder. Gently mix until no flour pockets remain.
  5. Spoon batter into your greased pizza pan and spread evenly - if needed, spray the back of a spoon or spatula with non-stick spray and then spread the thick batter into the pan.
  6. Bake the brownie at 350°F for 9-11 minutes, being careful not to over-bake. Allow the brownie to cool completely in the pan before frosting.

Make the Frosting + Assemble

  1. Once your brownie is cool, prepare the frosting. In a medium bowl, beat together the softened butter and cold vegan cream cheese (or softened cream cheese if using regular cream cheese). Beat in the vanilla extract.
  2. Add the powdered sugar and slowly beat, increasing speed as the powder gets incorporated into the butter and cream cheese. Beat until totally combined and smooth. If your frosting is too thick at this point, you can add your favorite milk 1 tsp at a time until the frosting is spreadable. It's normal for cream cheese frosting to be less stiff than traditional American buttercream.
  3. Spread the frosting over the cooled brownie, leaving about 1/2" of crust around the edge. Immediately top the frosting with fresh fruit - I chose strawberries, cherries, and raspberries.
  4. Slice and serve the pizza. Store leftovers in an airtight container in the refrigerator. Allow pizza to come to room temperature before enjoying (at least that's how I like it!).

Notes

  1. Sugar: you can use white granulated sugar (169g), unrefined cane sugar (180g), raw cane sugar (160g), or coconut sugar (124g).
  2. Cream cheese: plant-based or regular cream cheese will work in this recipe. Plant-based cream cheese must be cold when beat with the butter. Regular cream cheese must be softened (at room temperature) when beat with the butter.

© Rachael
Cuisine: American / Category: Brownies

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Egg Yolk Chocolate Chip Cookie Bars

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Rich and delicious Egg Yolk Chocolate Chip Cookie Bars made with extra egg yolks – no whites! The yolks bring a chewy texture and rich flavor to these cookie bars.
 

Egg Yolk Chocolate Chip Cookie Bars

I first heard of baking cookies with only egg yolks a little while ago when I saw Buttermilk By Sam’s post over on Instagram. She’d made her cookies with egg yolks (no whites), and when I found myself with some extra yolks on hand, I whipped up my go-to chocolate chip cookies with only the yolks and WHOA. The flavor. The texture. The richness. I was blown away that I hadn’t thought to do this – so many of my extra yolks went to straight to scrambled eggs (I’d rather have cookies!).

The swap from whole eggs to yolks only is so simple, but it wasn’t until Sam’s post that a little “egg yolk cookie” seed was planted in my baking repertoire. So when I made a cake recipe a couple of weeks ago that utilizes only egg whites, I knew I needed a cookie bar recipe (hello, single batch!) made with the extra yolks. If you’re a fan of gooey, soft chocolate chip cookies with major flavor then you will love these easy and quick egg yolk cookie bars.

Why You’ll Love These Cookie Bars

  • You only need one bowl
  • The dough takes only minutes to mix together
  • The baked bars have  the best chewy texture
  • You can easily halve the recipe if desired

What You’ll Need

  • Plant-based butter mixes with the sugars to create that classic cookie texture. You can use regular salted butter in its place.
  • Brown sugar adds moisture and flavor to these bars. I love the added molasses in brown sugar and prefer it in my cookies. Light or dark brown sugar will do. 
  • White granulated sugar is standard for cookies. Feel free to use coconut sugar, raw sugar, or unrefined cane sugar instead – just note that the gram measurement will vary depending on the sugar.
  • Egg yolks (duh) make these cookie bars. The yolks add a rich (non-eggy!) flavor and a chewy, soft texture to these bars. If you’re halving the recipe, I recommend using 2 1/2 egg yolks (using a scale would be the easiest way to do this).
  • Vanilla extract adds flavor. I like to add a whopping two teaspoons because I love vanilla flavor in my chocolate chip cookies.
  • Baking soda and baking powder are used in these cookie bars to provide lift.
  • Salt enhances flavor and cuts sweetness.
  • All-purpose flour is the standard cookie flour. You can use a bleached or unbleached variety. For “healthier” cookie bars, you can replace up to 1/2 of the flour with white whole wheat flour or spelt flour. 

More Chocolate Chip Cookie Recipes

Peanut Butter Spelt Chocolate Chip Cookie Bars

Soft & Chewy Chocolate Chip Cookies

Orange Olive Oil Chocolate Chip Cookies

One Bowl No-Chill Chocolate Chip Cookies

Yield: 16 Long Bars

Egg Yolk Chocolate Chip Cookie Bars

egg yolk chocolate chip cookie bar

Rich, delicious, and chewy Egg Yolk Chocolate Chip Cookie Bars made with extra egg yolks. A quick and simple recipe made to utilize those extra egg yolks 😉

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 cup (226g) plant-based butter, softened
  • 1 cup (208g) light brown sugar, packed
  • 1/2 cup (112g) white granulated sugar
  • 5 large egg yolks
  • 2 tsp vanilla extract
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp salt
  • 2 1/2 (325g) cups all-purpose flour
  • 2 cups (390g) chocolate chips, divided
  • Flakey sea salt to sprinkle (optional)

Instructions

  1. Preheat your oven to 350°F and prepare a 9x13” baking pan with non-stick spray and parchment paper (see Note 1).
  2. In a large bowl, beat together the butter and sugars until combined and fluffy. Beat in the egg yolks and vanilla extract. Then beat in the baking soda, baking powder, and salt.
  3. Add the flour and use a large spoon or spatula to mix the dough together. Stir in 1 3/4 cup (341g) of the chocolate chips (the rest will go on top).
  4. Spoon the dough into your prepared baking pan. Use the spoon to evenly spread and gently flatten the dough. Sprinkle the remaining 1/4 cup (49g) of chocolate chips on top and gently press them into the dough.
  5. Bake the bars at 350°F for 25-30 minutes, or until the edges are lightly browned and the center no longer looks wet.
  6. Allow the bars to cool completely in the pan, on a cooling rack. If you’re feeling eager to dig in (and you don’t need the bars to look pretty) go ahead and scoop a spoonful out to eat warm.
  7. Once the bars are cool, carefully lift the whole thing up and out of the pan (use the parchment paper “tabs”). Slice into rectangles or squares, sprinkle with a little flakey sea salt if desired, and enjoy!
  8. Store leftovers in airtight container at room temperature.

Notes

  1. Parchment Paper: I like to cut one piece of parchment paper that's long enough to hang over two of the pan sides. Fold and crease the excess paper over the sides and trim to about a 1/2".

© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Chocolate Strawberry Brownies

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Fudge-like Chocolate Strawberry Brownies with a fresh strawberry compote swirled in. These decadent squares are also topped with strawberry slices and a drizzle of chocolate – like an irresistible chocolate-covered strawberry!

Chocolate Strawberry Brownies

If you’re looking to take your brownies to level 1,000 then you’re in the right spot. These classic homemade brownies are pumped with fresh strawberry, and they’re so good you won’t be able to eat just one (as a food blogger, this is a good thing in my book!). With a simple, fresh strawberry compote swirled into the top of the brownies, and fresh strawberry slices pressed into the batter, these brownies are fruit-packed and the  perfect way to use up some of those sweet summer strawberries we’re all stocking up on.

How to Turn Any Brownie into Strawberry Brownies

  • Step 1: Make a quick strawberry compote by adding fresh chopped strawberries and a teaspoon or two of water to a saucepan. Boil the fruit and water over a medium-high heat setting, gently stirring and mashing the fruit with a fork. Lower the heat and allow the strawberries to simmer and cook until a thicker sauce forms. Set this compote aside to cool as you slice up more strawberries and prepare your brownie batter.
  • Step 2: Slice up more fresh strawberries to top the brownie batter. I like to trim the green off mine and then slice them into thin pieces.
  • Step 3: Once your brownie batter is in the pan, use a spoon to make nine small “wells” evenly in the batter, placing a spoonful of strawberry compote into each well. Use a chopstick or butter knife to “swirl” the compote around in the batter – it’s okay if it looks messy.
  • Step 4: Gently press the fresh strawberry slices into the top of the batter/compote, arranging the slices however you like. Bake the brownies per the recipe instructions (I like to under-bake mine for that fudgy texture) and you’ve got fresh strawberry brownies!

What You’ll Need + Possible Substitutes

  1. Fresh strawberries – I haven’t tested this recipe with any other fruit. Frozen strawberries should work, but I haven’t tested them in this recipe.
  2. Chocolate chips – make sure they’re dairy-free if needed. Feel free to use your favorite semi-sweet or dark chocolate chips. I don’t recommend using baking chocolate in this recipe.
  3. Olive oil – you can use melted butter, melted plant-based butter, avocado oil, or vegetable oil in place of olive oil.
  4. Eggs – I don’t recommend any egg substitutes in this recipe. You can find my Vegan Classic Brownie recipe here.
  5. Granulated sugar – you can use your favorite granulated sugar in this recipe. Coconut sugar, raw sugar, unrefined cane sugar, or white granulated sugar will all work.
  6. Vanilla extract – feel free to omit this if you don’t have it on hand, but I promise it adds to the flavor of these brownies!
  7. Dutch-process cocoa powder – I love the rich flavor of DP cocoa powder, but, in a bind, natural cocoa powder will work in this recipe – your brownies will be lighter in color and flavor.
  8. All-purpose flour – I haven’t tested this recipe with any other flours. Bleached or unbleached all-purpose flour will work.
  9. Salt – you won’t want to skip the salt as it cuts sweetness and enhances flavor.
Yield: 9 or 16 Brownies

Chocolate Strawberry Brownies

chocolate strawberry browny baking

Irresistible and fudgy Chocolate Strawberry Brownies with a fresh strawberry compote, fresh strawberry slices, and a drizzle of chocolate!

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 25 minutes

Ingredients

Strawberry Compote

  • 1 cup (160g) chopped fresh strawberries
  • 1-2 Tbsp water

Brownie Batter

  • 1 cup (190g) semi-sweet chocolate chips
  • 1/3 cup (60g) olive oil
  • 2 large eggs, room temperature
  • 3/4 cup (168g) white granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup Dutch-process cocoa powder
  • 3/4 cup unbleached all-purpose flour
  • 1/2 tsp salt

Topping

  • 5-10 fresh strawberries, sliced
  • 1/3 cup (64g) semi-sweet chocolate chips
  • 1-2 tsp olive oil

Instructions

Make the Strawberry Compote

  1. Add the chopped strawberries and 1 Tbsp of water to a small saucepan. Heat on medium-high until the fruit begins to bubble. If the mixture looks dry, add a little more water.
  2. Reduce heat to medium-low and simmer. Use a fork to stir and mash the strawberries. Continue cooking, stirring occasionally, until the fruit turns into a thick sauce (this should only take a few minutes).
  3. Scrape the compote into a small bowl and allow to cool while you make the brownie batter.

Make the Brownie Batter

  1. Bring your eggs to room temperature (if needed) by placing them in a glass of warm water for around 10 minutes. Meanwhile, preheat your oven to 350°F and prepare an 8x8" baking pan with non-stick spray and parchment paper (see Note 1).
  2. In a small, microwaveable bowl, add the chocolate chips and oil. Heat in 15 second increments (in the microwave), stirring between each, until the chocolate is totally melted; set aside.
  3. In the bowl of a stand mixer (or regular bowl + hand mixer) add the eggs and sugar. Use the whisk attachment to beat on medium-high until the mixture thickens - a few minutes will do the trick. Whisk/beat in the vanilla extract.
  4. Remove the bowl from your stand mixer and add the melted chocolate. Use a "folding" motion to gently mix the chocolate into the fluffed up egg mixture.
  5. Sift the cocoa powder and flour (see Note 2) into the bowl. Add the salt. Use a large spoon or spatula to gently mix the batter together until no flour pockets remain. Add the batter to your prepared baking pan. Smooth out the batter and tap/jiggle the pan to even it out.

Assemble & Bake the Brownies

  1. Use the back of a small spoon to make nine wells (3 rows x 3 columns) in the brownie batter. Add the strawberry compote to each well. Use a chopstick or butter knife to gently swirl the compote into the surrounding batter.
  2. Gently press the sliced strawberries into the brownie batter/compote - you can arrange the slices however you like.
  3. Bake the brownies at 350°F for 20-25 minutes for under-baked, fudgy brownies like the ones pictured. If you prefer your brownies more "done", bake for a little longer.
  4. Allow the brownies to cool in the pan on a cooling rack. Once cool, pull brownies out of the pan and slice into 9 or 16 squares.
  5. To drizzle with chocolate: add the 1/3 cup of chocolate chips and 1 tsp olive oil to a microwave-safe bowl. Heat in 15 second increments, stirring between each, until the chocolate is totally melted. If the chocolate is too thick to drizzle, add a little more oil. Use a spoon, or piping bag fitted with a small round tip, to drizzle the melted chocolate over each brownie. Then dig in and enjoy 😉
  6. Store leftovers in a single layer in an airtight container in the refrigerator.

Notes

  1. Parchment Paper: I like to cut one long strip of parchment paper that lays in the bottom of the pan and hangs over two of the sides. I fold the excess paper over the two sides and trim with scissors. This paper allows you to lift the brownies up and out of the pan once they're cool.
  2. Sift: alternatively, you can add the cocoa powder and flour to a small bowl and whisk together before adding to the batter.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Brownies

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