Strawberry Swirl Chocolate Brownies (Print Version)

Fudgy chocolate brownies marbled with tangy strawberry swirls for a decadent fruity dessert

# What You Need:

→ Strawberry Swirl

01 - 1 cup fresh strawberries, hulled and halved
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon lemon juice

→ Brownie Batter

04 - 1/2 cup unsalted butter
05 - 4 ounces bittersweet chocolate, chopped
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/4 teaspoon salt
10 - 2/3 cup all-purpose flour
11 - 1/4 cup unsweetened cocoa powder

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - Combine strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally until strawberries break down and mixture thickens. Mash until smooth and set aside to cool.
03 - Melt butter and chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Allow to cool slightly.
04 - Whisk sugar, eggs, vanilla, and salt into the chocolate mixture until glossy and thoroughly combined.
05 - Sift flour and cocoa powder over the batter. Fold gently until just incorporated, being careful not to overmix.
06 - Spread brownie batter evenly in the prepared pan. Drop spoonfuls of cooled strawberry puree over the surface. Use a skewer or knife to gently swirl the puree into the batter, creating a marbled pattern.
07 - Bake for 28-32 minutes until a toothpick inserted in the center emerges with a few moist crumbs.
08 - Cool completely in the pan before lifting out using the parchment overhang. Cut into squares and serve.

# Insider Tips:

01 -
  • The chocolate stays perfectly gooey while the strawberry adds this gorgeous tangy brightness that cuts through the richness
  • They look stunning with that marbled pattern, like you worked way harder than you actually did
02 -
  • Don't skip letting the strawberry puree cool before swirling it into the batter, or it'll sink right to the bottom and you'll lose that gorgeous marbled effect
  • The toothpick test is tricky here, if you hit a strawberry streak it'll look wet but the brownie part is actually done, so check a few spots
03 -
  • If your strawberries aren't super sweet, add an extra tablespoon of sugar to the puree before cooking
  • Letting the brownies cool completely in the pan is the secret to clean cuts, warm brownies just squish when you try to slice them

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