Creamy, fruity, and just a little bit indulgent, Strawberry Brownies with Pink Glaze are the kind of dessert that makes everyone sit up and smile. These brownies combine the fudgy comfort of a classic chocolate treat with bright, juicy bits of strawberry and a silky pink glaze that feels festive and fresh. Fun fact: adding fruit to brownies dates back to home bakers experimenting in the 1950s — they loved mixing chocolate with seasonal produce to stretch ingredients and boost flavor. If you love quick, family-friendly baking, this recipe is a winner. Try it for an easy weeknight dessert or a potluck showstopper. If you like rich chocolate desserts, you’ll also enjoy my savory-sweet twist in creamy chicken pasta with bacon for a full comfort-food menu. Go ahead — grab your mixing bowl and let’s make something memorable.
What is Strawberry Brownies with Pink Glaze?
What exactly are Strawberry Brownies with Pink Glaze? Imagine fudgy chocolate brownies but interrupted by sweet, slightly tangy strawberry pieces and finished with a glossy pale-pink glaze. How did they get their name — a brownie dressed in pink? Maybe a baker once wore a pink apron while dropping strawberries into batter and the name stuck. Who could resist a dessert that proves the way to a man’s heart is through his stomach. Curious yet? This playful mash-up balances chocolate depth with bright fruitiness, and it’s perfect for anyone who loves a dessert with personality. Try it and you’ll see why the name feels just right.
Why You’ll Love This
• Fudgy-chocolate meets fresh-fruit: The main highlight is the contrast between a rich, fudgy brownie base and juicy strawberry bursts that melt slightly while baking — a delightful texture play.
• Budget-friendly and homemade: Making these at home saves money compared to bakery versions and lets you control sweetness and quality. Simple pantry staples transform into a bakery-style treat.
• Flavorful, eye-catching finish: The pink glaze made from powdered sugar, milk, and strawberry puree adds both color and an extra layer of strawberry flavor, perfect for celebrations or weeknight treats.
Compared to other sweets on the blog, this dessert strikes a balance between the dense charm of classic brownies and the bright lift of fruit-forward cakes like the rhubarb cake with butter sauce. Make a batch — your family will thank you.
How to Make:
Quick Overview
This recipe is easy, fast, and endlessly satisfying. You’ll mix a simple batter, fold in fresh strawberries, and bake for about 25–30 minutes to achieve a fudgy center and slightly crisp edges. The standout element is the silky pink glaze that brings a fresh strawberry punch. Total time: about 10 minutes prep, 25–30 minutes baking, plus cooling.
Ingredients
1 cup melted butter (melted and slightly cooled)
1 cup sugar (granulated)
2 eggs (large, room temperature preferred)
1 tsp vanilla extract (pure)
1/2 cup cocoa powder (unsweetened, sifted if lumpy)
1 cup all-purpose flour (spooned and leveled)
1/4 tsp baking powder
1/2 tsp salt (fine)
1/2 cup chopped strawberries (fresh, hulled and chopped into small pieces)
1 cup powdered sugar (for glaze, sifted if needed)
1-2 tbsp milk (start with 1 tbsp, add more to reach desired consistency)
2 tbsp strawberry puree (blend fresh strawberries until smooth; strain if desired)
Directions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or nonstick spray, and line with parchment if you like for easy removal.
- In a large bowl, combine 1 cup melted butter and 1 cup sugar. Whisk briefly until smooth and slightly glossy.
- Add 2 eggs, one at a time, whisking after each addition until fully incorporated. Stir in 1 tsp vanilla extract.
- Sift in 1/2 cup cocoa powder, then add 1 cup all-purpose flour, 1/4 tsp baking powder, and 1/2 tsp salt. Gently fold everything together with a spatula until just combined — do not overmix.
- Fold in 1/2 cup chopped strawberries gently so they’re distributed but don’t break down too much. A few pieces on top make the brownies look lovely.
- Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Tap the pan gently on the counter to remove air bubbles.
- Bake for 25 to 30 minutes. Check at 25 minutes: the edges should look set and a toothpick inserted near the center should come out with a few moist crumbs but not raw batter.
- Remove from the oven and let cool in the pan on a wire rack for at least 20–30 minutes. Cooling is important so the glaze won’t run off.
- While brownies cool, make the glaze: in a small bowl, whisk 1 cup powdered sugar with 1–2 tbsp milk and 2 tbsp strawberry puree until smooth. Adjust milk to reach a pourable but thick glaze.
- Drizzle the pink glaze over the cooled brownies using a spoon or a piping bag. Let the glaze set for 10–15 minutes before slicing. Cut into squares and serve.
What to Serve With
• Fresh whipped cream or lightly sweetened mascarpone for a creamy counterpoint.
• A scoop of vanilla or strawberry ice cream for an indulgent pairing.
• Fresh berry salad or sliced fruit to keep the plate feeling light and bright.
• Hot coffee, iced tea, or a sparkling rosé for grown-up gatherings. These pairings balance the brownie’s richness and amplify the strawberry notes.
Top Tips for Perfecting
• Use room-temperature eggs so they incorporate smoothly into the butter-sugar mixture.
• Don’t overmix the batter; stir until just combined to keep brownies tender.
• Fold strawberries in gently to prevent them from bleeding too much color into the batter.
• If you want extra strawberry flavor, fold in a teaspoon of strawberry extract or add a thin layer of strawberry jam between batter and glaze.
• To test doneness, rely on a toothpick and the look of the edges — slightly underbaked brownies will be fudgier and more decadent.
• Common mistake: glazing too early — make sure brownies are cool so the glaze sets nicely.
Storing and Reheating Tips
Refrigeration: Store brownies in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture.
Freezing: Wrap brownies tightly in plastic wrap and place in a freezer bag or airtight container for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature.
Reheating: Warm individual squares in the microwave for 10–15 seconds to soften — don’t overheat or glaze may melt. For a slightly crisp edge, warm in a 325°F (160°C) oven for 5–7 minutes.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain excess liquid first to avoid making the batter too wet. Pat them dry with paper towels before folding in.
Can I make these gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. The texture may be slightly different, but results are delicious.
How can I make the glaze thicker or thinner?
Add more powdered sugar to thicken, or add milk a few drops at a time to thin until you reach the desired consistency.
Can I use other berries instead of strawberries?
Absolutely. Raspberries or chopped cherries also work well and pair nicely with chocolate.
What’s the best way to get clean slices?
Chill the brownies for 30 minutes before slicing and use a sharp knife wiped clean between cuts for neat squares.
Conclusion
These Strawberry Brownies with Pink Glaze are a simple, show-stopping dessert that’s perfect for family gatherings or a sweet weeknight treat. They’re easy to make, wallet-friendly compared to bakery buys, and pack a delightful mix of fudgy chocolate and fresh strawberry brightness. If you’d like more strawberry-forward brownie ideas, check out this Easy Strawberry Brownies – The Country Cook or try a richer take with the Ultimate Strawberry Brownies – Best Natural, From-Scratch Recipe. Now preheat that oven and enjoy sharing these with the people you love — they’re the kind of treat that brings smiles all around.
Strawberry Brownies with Pink Glaze
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
- Spatula
Ingredients
Ingredients
- 1 cup Melted Butter Melted and slightly cooled
- 1 cup Granulated Sugar
- 2 large Eggs Room temperature preferred
- 1 tsp Vanilla Extract Pure
- 1/2 cup Cocoa Powder Unsweetened, sifted if lumpy
- 1 cup All-Purpose Flour Spooned and leveled
- 1/4 tsp Baking Powder
- 1/2 tsp Salt Fine
- 1/2 cup Chopped Strawberries Fresh, hulled and chopped into small pieces
- 1 cup Powdered Sugar For glaze, sifted if needed
- 1-2 tbsp Milk Start with 1 tbsp, add more to reach desired consistency
- 2 tbsp Strawberry Puree Blend fresh strawberries until smooth; strain if desired
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or nonstick spray, and line with parchment if you like for easy removal.
- In a large bowl, combine melted butter and sugar. Whisk briefly until smooth and slightly glossy.
- Add eggs, one at a time, whisking after each addition until fully incorporated. Stir in vanilla extract.
- Sift in cocoa powder, then add flour, baking powder, and salt. Gently fold everything together with a spatula until just combined — do not overmix.
- Fold in chopped strawberries gently so they’re distributed but don’t break down too much. A few pieces on top make the brownies look lovely.
- Pour the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to remove air bubbles.
- Bake for 25 to 30 minutes. Check at 25 minutes: the edges should look set and a toothpick inserted near the center should come out with a few moist crumbs.
- Remove from the oven and let cool in the pan on a wire rack for at least 20–30 minutes.
- While brownies cool, make the glaze: in a small bowl, whisk powdered sugar with milk and strawberry puree until smooth. Adjust milk to reach a pourable but thick glaze.
- Drizzle the pink glaze over the cooled brownies using a spoon or a piping bag. Let the glaze set for 10–15 minutes before slicing. Cut into squares and serve.