Strawberry Brownies with Pink Glaze
Creamy, fruity, and just a little bit indulgent, these brownies combine fudgy chocolate with juicy strawberries and a silky pink glaze.
Servings: 9 servings
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.
Notes
Store brownies in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture.