Strawberry Brownies
These Strawberry Brownies have all the fudgy, crackly-topped texture of a classic brownie, but they lean entirely on real strawberry flavor, with no chocolate, cake mix, or food dye required!
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Makes: 9 large bars
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Ingredients
- 10 Tbsp (1 stick + 2 Tbsp) unsalted butter melted and slightly cooled
- ¾ cup + 2 Tbsp granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoon cream cheese softened
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ⅓ cup freeze-dried strawberry powder
- ¼ teaspoon salt
- Strawberry swirl (recipe below)
Strawberry Swirl
- 1 cup finely chopped strawberries
- 2 tablespoon granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
- Preheat oven to 325 degrees F and line an 8"x8" pan with parchment paper.
- In a large bowl, whisk together melted butter and sugar until glossy and smooth.
- Whisk in whole egg, egg yolk, cream cheese, and vanilla extract until well combined.
- Mix in flour, strawberry powder, and salt until just combined, taking care not to over-mix.
- Spread about ⅔ of batter into prepared pan.
- Dollop spoonfuls of strawberry swirl mixture over the batter.
- Top with spoonfuls of remaining batter (don't worry if it doesn't completely cover jam).
- Use a knife to gently swirl batter and jam
- Bake for 34-38 minutes, until edges are just set, but center still has a slight jiggle.
- Let cool completely before removing from pan and slicing.
Strawberry Swirl
- In a small saucepan over medium heat, add chopped strawberries, sugar, and lemon juice. Cook for 3-4 minutes, until strawberries are nice and juicy.
- In a separate small bowl, mix together cornstarch and water. Add mixture to saucepan and cook for another 2-3 minutes, until strawberries are thick, glossy, and jam-like.
- Remove from heat and let cool completely before adding to brownie batter (you can put it in fridge to cool faster).
Notes
- Once the strawberry brownies are cooled, you can either store them in an airtight container at room temperature for 3 days or in the fridge for about a week.
- To freeze the bars, wrap each one individually in plastic wrap and store in a large Ziplock bag in the freezer for up to 3 months. You can thaw them at room temp before serving.
- You can make strawberry swirl mixture up to 3 days in advance. Store in an airtight container in the fridge until ready to use.
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