Strawberry Brownies (Print Version)

Fudgy strawberry squares topped with a bright strawberry glaze — easy to mix, bake, and slice for gatherings.

# Recipe Ingredients:

→ Wet Ingredients

01 - 1/2 cup unsalted butter, melted
02 - 2 large eggs, room temperature
03 - 1 teaspoon vanilla extract
04 - 1/2 cup strawberry puree, strained

→ Dry Ingredients

05 - 1 cup granulated sugar
06 - 1 cup all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt

→ Strawberry Glaze

09 - 1 cup powdered sugar
10 - 2 tablespoons strawberry puree
11 - 1/2 teaspoon lemon juice

# Directions:

01 - Preheat oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper.
02 - In a large bowl, combine melted butter, granulated sugar, and strawberry puree. Whisk until fully incorporated.
03 - Blend in eggs and vanilla extract, whisking until the mixture is smooth.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Gently fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing.
06 - Pour the batter into the prepared pan. Use a spatula to smooth the surface evenly.
07 - Bake for 22 to 25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
08 - Allow to cool completely in the pan before glazing.
09 - In a bowl, whisk together powdered sugar, strawberry puree, and lemon juice until smooth and pourable.
10 - Spread the glaze evenly over cooled brownies. Let set for 15 minutes, then cut into squares and serve.

# Expert Advice:

01 -
  • They taste like a cross between fudgy brownies and strawberry shortcake, but nobody expects the berry burst.
  • You don t need any fancy equipment—just a bowl, a whisk, and a little curiosity.
02 -
  • Once, I forgot to let the brownies cool and the glaze melted everywhere—it tasted great but looked like a pink Jackson Pollock painting.
  • Straining chunky puree makes for a better crumb and avoids soggy pockets.
03 -
  • Lining the pan with parchment lets you lift the whole thing out—a true lifesaver for neat slicing.
  • If freezing leftovers, separate layers with wax paper to keep the glaze intact.

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