Strawberry Brownies
These Strawberry Brownies are the ultimate indulgence for Valentine’s Day, birthdays, or any time you want a show-stopping chocolate treat. The fudgy chocolate base is elevated with a swirled strawberry compote, giving bursts of tart, fruity sweetness in every bite. Once baked, the brownies are topped with fresh strawberries cut into hearts for that extra wow factor (but it’s so easy to do!).
I love making these for special occasions because they look impressive but are surprisingly easy to make. The compote keeps the brownies soft and gooey, and the fresh strawberry hearts add a playful, romantic touch.
Why You’ll Love This Recipe
- Fudgy, chocolatey brownies with a fruity strawberry twist.
- Strawberry compote swirled through the batter adds moisture and flavour.
- Decorated with fresh strawberry hearts for a stunning finish.
- Perfect for gifting, Valentine’s Day, or dessert tables.
Ingredients Breakdown
Butter – gives the brownies richness and a tender, fudgy texture.
Caster sugar – sweetens the brownies while helping form a crackly top.
Eggs – provide structure and moisture.
Vanilla extract – enhances the chocolate and strawberry flavours.
Plain flour – just enough to hold the brownies together without drying them out.
Cocoa powder – adds deep chocolate flavour.
Salt – balances sweetness and enhances chocolate flavour.
Dark chocolate – folded in for extra fudginess and richness.
Strawberries for compote – provide tartness and sweetness within the batter.
Fresh strawberries for decoration – cut into heart shapes for a cute festive touch.
How to Make This Recipe
Prepare the tin – Preheat your oven to 175°C (160°C fan) / 350°F. Line an 8-inch square tin with parchment paper, leaving an overhang for easy removal.
Make the strawberry compote – In a small saucepan, gently heat the chopped strawberries with 1 tablespoon of sugar and 1 teaspoon of lemon juice until soft and saucy. Allow to cool slightly.
Mix the brownie batter – In a medium bowl, whisk together the melted butter and sugar until smooth. Beat in the eggs and vanilla extract until glossy.
Add dry ingredients – Sift together the plain flour, cocoa powder, and salt, then fold into the wet mixture until just combined. Stir in the chopped dark chocolate. Pour into the tin.
Combine compote and batter – Add the cooled strawberry compote on top of the brownie batter. Swirl gently with a spatula. – you want some marbling, but not for the compote to disappear altogether. Slice fresh strawberries into heart shapes – take off the green tops (hull them) and slice a V shape in the top. Slice the strawberries, and they’ll look like little hearts. Arrange evenly across the brownies.
Bake the brownies – Bake for 22-25 minutes, until the edges are set but the centre remains slightly soft. Cool completely in the tin. Slice into 9 portions and enjoy!
Tips for Success
- Don’t overbake – brownies should still be slightly soft in the centre for a fudgy texture.
- For a more professional chocolate effect, use a piping bag to drizzle the chocolate.
- Slice into 9 squares or rectangles for serving, making sure each portion has at least one strawberry heart.
FAQ
Can I use frozen strawberries for the compote?
Yes, but thaw them completely and drain excess liquid to prevent soggy brownies.
Can I make these ahead of time?
Yes, bake a day ahead and add the strawberry hearts and chocolate drizzle just before serving.
Can I use milk chocolate instead of dark?
Absolutely – adjust sweetness according to taste.
What if I don’t want strawberry compote?
You can substitute the strawberry compote for strawberry jam if you don’t have enough strawberries, or just don’t want to make it!
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Strawberry Brownies
Equipment
- Mixing Bowl
- Whisk
- Small saucepan for melting chocolate
- Sharp Knife for cutting strawberries
Ingredients
- 115 grams unsalted butter melted ½ cup
- 200 grams granulated sugar 1 cup
- 2 large eggs
- 1 teaspoon vanilla extract
- 65 grams plain flour ½ cup
- 50 grams unsweetened cocoa powder ½ cup
- 50 grams dark chocolate chunks/chips ¼ cup
- ¼ teaspoon salt
For the Strawberry Compote
- 150 grams fresh strawberries chopped (1 cup)
- 1 tablespoon caster sugar 1 tbsp
- 1 teaspoon lemon juice 1 tsp
- 6 or 7 fresh strawberries, sliced to look like hearts 6-7 medium
Instructions
- Preheat oven to 175°C (160°C fan) / 350°F and line the tin with parchment.
- Make the strawberry compote – chop 150 grams of strawberries and heat with sugar and lemon juice until soft, then cool slightly.
- Make the brownies. Whisk melted butter and sugar together. Add eggs and vanilla, mixing until smooth.
- Sift in flour, cocoa powder, and salt; fold in chopped dark chocolate.
- Pour into tin and smooth the top. Add the compote to the brownie top, marbling it slightly.
- Slice strawberries into hearts. Arrange on brownies. Bake the brownies for 22-25 minutes. Cool completely before slicing and serving. The brownies will be gooey, so don't be tempted to move them before they're cool!
