My family’s been loving my strawberry brownies recipe! They’re so fudgy and rich, with tender strawberries baked into every bite. Made with simple ingredients and fresh OR frozen berries!

Strawberries and chocolate are one of those combinations I’ll never get tired of, so folding fresh strawberries into a fudgy brownie base felt like a natural next step. Think rich, dense brownies with pockets of jammy strawberries in every bite.

I started with my tried-and-true flourless brownie base, then tweaked it slightly to account for the extra moisture the strawberries add- I don’t want you having soggy brownies. The trick, though, is not to overbake them, since the brownies continue to firm up as they cool. 

They also look far more impressive than the effort involved, which is always a win in my book. 

Table of Contents

1. Why I love this recipe
2. Key ingredients
3. How to make strawberry brownies
4. Arman’s recipe tips
5. Frequently asked questions
6. Strawberry Brownies (Recipe Card)
7. More brownie recipes

Why I love this recipe

• Better than boxed mix. You can not get crackly tops, chewy edges, fudgy centers, AND juicy strawberries from a boxed brownie mix. 
• Ready in under 30 minutes. The hardest part is waiting for them to cool before slicing them.
• Naturally gluten-free. These brownies don’t need flour for structure- not if you want that rich, fudgy texture.
• Perfect for special occasions. Their rich chocolate flavor and jammy strawberries make them ideal for Valentine’s Day, baby showers, or Mother’s Day desserts.

Key ingredients

Here’s what goes into chocolate strawberry brownies, along with my kitchen notes. Full measurements are in the recipe card below.

• Chocolate. I like using semi-sweet chocolate chips or chopped semi-sweet chocolate since the batter already has enough sweetness. Dark chocolate also works well for richer brownies.
• Coconut oil. Melted with the chocolate to create a glossy brownie batter. Use refined coconut oil so there is no coconut flavor. Unsalted butter also works well. 
• Eggs. Room temperature eggs mix easily into the batter. When I first made it with fridge eggs, it solidified the coconut oil- don’t make the same mistake I did.
• Sugar. White sugar helps create crisp, crackly edges, while brown sugar gives the brownies a softer, gooier center. I sometimes use a mix of both.
• Vanilla extract. Adds a subtle vanilla flavor and cuts through the chocolate’s richness.
• Cocoa powder. Unsweetened and sifted. You can use dark or black chocolate powder for a richer chocolate flavor- I love Hershey’s Special Dark.
• Tapioca starch. Helps bind the brownies together and enhances the chewiness. Cornstarch will also work, but you’ll need to mix the batter quickly to avoid clumping.
• Salt. Just a pinch to balance out the sweet ingredients. 
• Frozen or fresh strawberries. Finely sliced. If you’re using frozen sliced strawberries, let them thaw completely and drain the excess juice with a paper towel so the brownies don’t turn soggy.

How to make strawberry brownies

Step 1- Prep. Preheat the oven and line a square baking pan with parchment paper. 

Step 2- Melt chocolate. Microwave one cup of chocolate chips with coconut oil until smooth. 

Step 3- Mix. In a large mixing bowl, combine the eggs, sugar, and vanilla. Add the chocolate mixture, followed by the cocoa powder and tapioca starch. Whisk in the strawberry slices and remaining chocolate chips.

Step 4- Bake. Pour the strawberry brownie batter into the pan and bake until a toothpick comes out with just a few moist crumbs. Let them cool completely before slicing. 

Arman’s recipe tips

• Use firm strawberries. Avoid using over-ripe or non-thawed frozen strawberries, as these will release too much moisture into the batter, resulting in soggy brownies.
• Adjust the baking time. I prefer these brownies slightly underbaked for a fudgier texture, so I bake them for around 20-25 minutes. For chewy brownies, bake them closer to 30 minutes. 
• Intensify the strawberry flavor. Fold in ½ cup of freeze-dried strawberries or swirl in ¼ cup of strawberry preserves before baking.
• Mix-ins. White chocolate chips, chopped walnuts, or pecans all work especially well with the strawberry-and-chocolate flavor.

Frequently asked questions

More brownie recipes

• Pecan brownies
• Nutella brownies
• Protein brownies
• Cottage cheese brownies

Originally updated July 2023