These strawberry brownies are gooey, fudgy, and bake up in less than 30 minutes!
Why you’ll love this strawberry brownies recipe
- Better than any boxed mix. Crackly tops, chewy edges, and fudgy in the center, these boxes tick all the boxes. Let’s not forget the bursts of strawberries with every mouthful!
- Ready in under 30 minutes. With a simple prep, the hard part is waiting for the brownies to finish baking up but luckily, its pretty fast! You can use the extra time to prep some fun additions to pair the brownies with (like coconut ice cream or matcha ice cream).
- The perfect balance of fruit and chocolate. Adding fruit to a chocolate dessert can always be hit or miss, but these brownies are the perfect balance. As with my strawberry cookies or strawberry bread, it isn’t overpowering!
How to make strawberry brownies
- Chocolate– I used semi-sweet chocolate chips or a bakers chocolate bar, but dark or milk chocolate chips also work.
- Coconut oil– Choose refined coconut oil so that there is no coconut flavor.
You can use unsalted butter if you don’t like coconut or are allergic.
- Eggs– Room temperature eggs.
- Sugar– White sugar is preferred, but raw or brown sugar work too.
- Vanilla extract– Adds a subtle vanilla flavor.
- Cocoa powder– Unsweetened and sifted. You can use dark or black chocolate powder for a richer chocolate flavor.
- Tapioca starch– Helps bind the brownies together and give them an extra chew. Cornstarch will also work, but you’ll need to move quickly when mixing the batter to avoid it clumping.
- Salt– Just a pinch to balance out the sweet ingredients.
- Strawberries– Finely sliced.
- Melt the liquid ingredients. Melt the chocolate chips with the coconut oil and set aside.
- Make the brownie batter. Whisk together the eggs, sugar, and vanilla extract. Slowly add in the melted chocolate/oil mixture, followed by the cocoa powder, tapioca starch, and salt. Fold through the raspberries.
- Bake. Transfer the batter to a pan and bake at 350F for 20-25 minutes.
- Make them without eggs. Instead of using eggs, try replacing them with an egg substitute.
- Cut the sugar. Swap the sugar for a substitute, like a brown sugar substitute. Also use sugar free chocolate chips.
- Use butter. If you don’t want to use coconut oil, replace it with equal parts unsalted butter measured in its firm state.
- Add mix-ins. Crush some walnuts, pecans, or even chunks of chocolate and fold them through the batter.
To store: Leftovers can be kept at room temperature, covered, for up to three days. If you’d like them to keep longer, store them in the refrigerator.
To freeze: Place the cooled brownies in an airtight container and store them in the freezer for up to six months.
Recommended tools to make this recipe
- Mixing bowls. A range of sizes is a must for any kitchen!
- Spatula. A non-stick spatula mixes the batter so much better than a whisk or a spoon.
- Square pan. Any metallic pan works well and are better for brownies over glass pans.
Recipe tips and tricks
- Use firm strawberries. Avoid using over-ripe or non-thawed frozen strawberries, as these will seep into the batter and thin it out. Choose firm and ripe berries that can easily be sliced.
- Don’t over-mix. The number one reason for chewy and cakey brownies is over-mixing the batter! When making the batter, fold the dry ingredients in until just combined. Do not worry over flour or cocoa pockets.
- Use chocolate bars over chips. While chocolate chips are more visually appealing, chopped up chocolate melts better and will yield a richer brownie.
- Adjust the baking time. The varied baking time reflects on the texture of the brownies you prefer. For fudgier brownies, remove them from the oven at the 25-minute mark. For chewy brownies, bake up until the 35-minute mark.
- Cool completely. Remember, brownies continue baking as they are cooling down. Because of this, let the brownies cool in the pan completely before slicing.
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a microwave safe bowl, add one cup of the chocolate chips and coconut oil and microwave in 20-second increments until melted. Whisk together until glossy and smooth.
- Add the eggs, sugar, and vanilla extract and beat together until combined. Slowly add the melted chocolate mix until smooth. Add the cocoa powder and tapioca starch and mix until just combined. Fold through the remaining chocolate chips and strawberries.
- Transfer the batter into the lined pan. Bake the brownies for 20-25 minutes, or until a skewer comes out mostly clean.
- Remove the brownies from the oven and let them cool completely, before slicing and serving.
Frequently Asked Questions
Yes, you can add fresh strawberries to any brownie mix. You may need to increase the cooking time slightly to compensate.
There are no grains or wheat needed, so this recipe is suitable for those following a gluten free diet.
You can melt the chocolate chips and coconut oil in a small saucepan or use the double boiler method of melting chocolate.
More brownie recipes to try
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