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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!
If you want even more chocolate brownie recipes to choose from, try my pecan brownies, Nutella brownies, and protein brownies next!
Table of Contents
We are a brownie-obsessed family, plain and simple. With that said, I try to keep things interesting with new flavors so we never get bored. Lately, that means we’ve been making a lot of cherry brownies and strawberry brownies!
Why I love this recipe
- Perfect for chocolate and strawberry lovers. If you are someone who loves chocolate covered strawberries, I promise this will become your new favorite brownie recipe.
- Better than boxed mix. I’m sorry, but 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 set before slicing them.
- Naturally gluten-free. Because flour is not necessary–not if you want the perfect fudgy texture.
- Great for special occasions. Their unique flavor and addictive texture make them the perfect dessert for baby showers, Valentine’s Day, or Mother’s Day.
Key ingredients
- Chocolate. I used semi-sweet chocolate chips, but a baker’s chocolate bar or dark chocolate chips also works.
- Coconut oil. To melt with the chocolate chips. Use refined coconut oil so there is no coconut flavor. If not strictly dairy-free, use unsalted butter.
- Eggs. Use room temperature eggs. For an egg-free recipe, use flax eggs or another one of my egg substitutes.
- Sugar. I prefer white sugar so the edges get crisp, but brown sugar or a mix of both would also work.
- 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 enhances the chewiness. Cornstarch will also work, but you’ll need to move quickly when mixing the batter 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.
How to make strawberry brownies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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.
- Adjust the baking time. I prefer fudgy brownies, at least with this recipe, so I only baked them for 20-25 minutes. If you want chewy brownies, bake them closer to 30-35 minutes.
- Add more strawberry flavoring. Fold in ½ cup of freeze-dried strawberries or ¼ cup of strawberry preserves for added texture and flavor.
- Mix-ins. Add white chocolate chips or chopped nuts for a different flavor.
Frequently asked questions
Your brownies may have a cakey texture if there is too much flour in the batter. When scooping dry ingredients, try not to pack them down into the measuring cup.
More strawberry desserts to try
Strawberry Brownies
Video
Ingredients
- 1 1/2 cups chocolate divided
- 1/3 cup coconut oil
- 3 large eggs room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa powder sifted
- 3 tablespoons tapioca starch or cornstarch
- 1/2 cup strawberries sliced
Instructions
- 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.
Notes
Nutrition
Originally updated July 2023, updated and republished January 2025
Love these! Easy and healthy!
Can I use vegetable oil instead of coconut? I dont have it.
I just bought strawberries for this recipe. Now its not their season so I could Only find frozen ones.
Still good?
Hm seems refreshing and not so heavy cake/brownie. Just for now, end of summer. Really good.
My friend has birthday soon and she adores strawberries. I really want to make this recipe for her.
In my shops there are cheap frozen strawberries. Can I also use them?
How can I sub the tapioca starch!
You could try arrowroot powder but I can’t vouch for it as I have only made these as written.
Can I use regular cornstarch instead of tapioca starch? Thanks
I haven’t tried but feel free to experiment and see
Absolutely amazing. Made it with raspberry instead of strawberry and was incredible
Hi please reply?
Hi…can an 8×8 inch square tin work for this brownie recipe?
Hi Arman, thank you for this fabulous recipe! I loved it! 🙂 I used peanut butter instead of almond, it works fine. Also, I don’t have granulated sweeter or sugar, so I used maple syrup. It wasn’t that sweet, but it’s not a problem for me. The chocolate and strawberry combo is devine! 🙂
How many eggs are you replacing with the flax/water mix? As I am not vegan, but keto, I would like to up the protein content by putting the eggs in.