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
- 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.
- 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.
- Olive oil – you can use melted butter, melted plant-based butter, avocado oil, or vegetable oil in place of olive oil.
- Eggs – I don’t recommend any egg substitutes in this recipe. You can find my Vegan Classic Brownie recipe here.
- 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.
- 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!
- 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.
- All-purpose flour – I haven’t tested this recipe with any other flours. Bleached or unbleached all-purpose flour will work.
- Salt – you won’t want to skip the salt as it cuts sweetness and enhances flavor.
- 1 cup (160g) chopped fresh strawberries
- 1-2 Tbsp water
- 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
- 5-10 fresh strawberries, sliced
- 1/3 cup (64g) semi-sweet chocolate chips
- 1-2 tsp olive oil
Make the Strawberry Compote
- 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.
- 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).
- Scrape the compote into a small bowl and allow to cool while you make the brownie batter.
Make the Brownie Batter
- 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).
- 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.
- 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.
- 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.
- 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
- 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.
- Gently press the sliced strawberries into the brownie batter/compote - you can arrange the slices however you like.
- 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.
- 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.
- 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 😉
- Store leftovers in a single layer in an airtight container in the refrigerator.
- 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.
- Sift: alternatively, you can add the cocoa powder and flour to a small bowl and whisk together before adding to the batter.