Strawberry Chocolate Brownies

Do you ever get that sudden craving for something chocolatey and fruity at once — the kind that makes you open the pantry and wish for a magic brownie pan? I remember one rainy afternoon when I decided to toss fresh strawberries into a batch of brownies on a whim; the kitchen smelled like warm cocoa and summer all at once, and everyone hovered nearby as if by telepathy. If you’re a newbie baker worried about ruined batter or soggy strawberries, don’t be — this recipe is forgiving and straightforward. I’ll walk you through everything so you can enjoy soft, chocolaty squares studded with bright strawberry pockets without stress.

A Quick Look at This Strawberry Chocolate Brownies Recipe

These Strawberry Chocolate Brownies combine cocoa and chocolate chips with fresh strawberries for a sweet, slightly tart contrast that feels like summer in every bite. The main ingredients that define the recipe are cocoa powder and fresh strawberries — plus a little almond butter for richness. A big benefit is that these brownies store well in the fridge and can be frozen, so you can make a batch and enjoy them over a few days. They’re uncomplicated to make, which makes them great for home cooks and beginner bakers who want impressive results without fuss. Keep scrolling for a full ingredient list, step-by-step instructions, and tips to make sure your brownies come out perfectly fudgy and studded with strawberry goodness.

Ingredients You’ll Need for Strawberry Chocolate Brownies

Essentials

• 1/2 cup oil or melted butter — adds moisture and keeps brownies tender. I often use neutral oil (like grapeseed or sunflower) or melted unsalted butter for a richer flavor.
• 1/3 cup almond butter — gives the brownies a subtle nutty depth and helps with texture; smooth almond butter works best.
• 3/4 cup coconut sugar — a less-refined sweetener that gives mild caramel notes; you can use regular granulated sugar if you prefer.
• 1/4 cup milk — any kind of milk (dairy or plant-based) will do; it helps thin the batter slightly so it spreads easily.
• 2 large eggs — bind the batter and give structure; room temperature eggs mix more smoothly.
• 1 teaspoon vanilla extract — warms the flavors and rounds out the chocolate.
• 3/4 cup oat flour — a gentle, whole-grain flour that keeps these brownies tender; see substitutions if you don’t have oat flour.
• 1/2 cup cocoa powder — unsweetened cocoa powder is essential for that deep chocolate flavor.
• 1/2 cup chocolate chips — semi-sweet or dark chocolate chips that melt into pockets of gooey chocolate.
• 1/4 teaspoon salt — balances the sweetness and enhances chocolate flavor.
• 1/2 teaspoon baking powder — a little lift so the brownies aren’t too dense.
• 1/2 cup finely diced strawberries — folded into the batter so each bite has little bursts of fruit.
• 1/3 cup fresh strawberries (sliced) — used on top for a pretty, fresh finish and extra strawberry flavor.

Optional add-ons

• A sprinkle of flaky sea salt on top — lovely against the chocolate.
• 2 tablespoons chopped toasted almonds or walnuts — adds crunch and plays off the almond butter.
• 1/4 teaspoon cinnamon — pairs nicely with cocoa for a warm note.
• A drizzle of melted chocolate or a light dusting of powdered sugar before serving — pretty and indulgent.
• A spoonful of Greek yogurt or whipped cream for serving — great if you want a creamy contrast.

Substitutions and shortcuts

• Oil or melted butter: Use whichever you prefer. Melted coconut oil works too, but it can add a faint coconut flavor.
• Almond butter: Swap for peanut butter or sunflower seed butter if there are nut allergies. If you replace almond butter with peanut butter, the flavor will be nuttier and slightly stronger.
• Coconut sugar: Granulated white sugar works 1:1. Brown sugar will add more moisture and a deeper caramel note.
• Milk: Any plant milk (almond, oat, soy) or dairy milk is fine. Use unsweetened if you want to control overall sweetness.
• Oat flour: If you don’t have oat flour, grind quick oats in a blender to make your own, or use all-purpose flour (the texture will be slightly different). For gluten-free, ensure certified gluten-free oat flour.
• Cocoa powder: Do not replace with chocolate; cocoa powder is needed for proper structure. For a richer brownie, use half cocoa powder and half melted dark chocolate and reduce the fat slightly.
• Chocolate chips: Chopped chocolate bars, mini chips, or even white chocolate (if you like contrast) work as alternatives.
• Strawberries: Use fresh only — frozen strawberries will release too much moisture and make the batter watery unless you drain and pat them very dry. For an alternative fruity note, use raspberries or chopped cherries.

How to Make Strawberry Chocolate Brownies Step-by-Step

These steps are written for beginner bakers. Read through once, gather your ingredients, and you’ll be ready to bake.

1. Preheat and prepare the pan

• Preheat your oven to 350°F (175°C). This temperature gives a nice balance between fudgy and slightly cakey brownies.
• Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides. This makes it easy to lift the brownies out once they’re cool. If you don’t have parchment, grease the pan well and dust lightly with flour or cocoa powder.

1. Measure and prep strawberries

• Rinse your strawberries, gently pat them dry, slice about 1/3 cup for the top, and finely dice 1/2 cup to fold into the batter. Moisture is the enemy of texture here, so make sure the diced berries are as dry as possible. If they’re wet, give them a quick pat on a paper towel.

1. Mix the wet ingredients

• In a large mixing bowl, whisk together 1/2 cup oil or melted butter, 1/3 cup almond butter, 3/4 cup coconut sugar, 1/4 cup milk, 2 large eggs, and 1 teaspoon vanilla until smooth and homogenous. You can use a whisk, a fork, or an electric mixer on low speed. Scrape down the sides as you go so everything blends evenly.

1. Combine the dry ingredients

• In a separate bowl, whisk 3/4 cup oat flour, 1/2 cup cocoa powder, 1/4 teaspoon salt, and 1/2 teaspoon baking powder. Sifting the cocoa and flour helps prevent lumps, but whisking well is usually enough.

1. Bring wet and dry together

• Add the dry mixture to the wet ingredients and whisk gently until just combined. Avoid over-mixing; stop as soon as you can’t see dry streaks. Over-mixing develops the gluten (if you used all-purpose flour) and can make brownies cakier.

1. Fold in chips and diced strawberries

• Fold in 1/2 cup chocolate chips and the 1/2 cup finely diced strawberries with a rubber spatula. Folding preserves the air and keeps the batter tender. Be gentle and thorough so the strawberries distribute evenly.

1. Transfer to pan and top

• Scrape the batter into the prepared 8×8-inch pan and smooth the top with an offset spatula or the back of a spoon. Arrange the 1/3 cup sliced strawberries on top in a single layer or scatter them as you like. Sprinkle a few extra chocolate chips on top if you want pockets of gooey chocolate on the surface.

1. Bake and test for doneness

• Bake in the preheated 350°F oven for 30–38 minutes. Start checking at 30 minutes. Insert a toothpick near the center — it should come out with a few moist crumbs but not wet batter. If the toothpick has raw batter, give it a few more minutes. Keep in mind the strawberries add moisture, so the center may take a little longer than plain brownies.

1. Cool and set

• Let the brownies cool in the pan on a wire rack for 20 minutes. This resting time lets them firm up and makes them easier to lift out. Use the parchment overhang to lift the whole slab from the pan, then let it cool completely on the rack for best slicing. If you prefer warm brownies, slice after they’ve cooled slightly.

1. Slice and store

• Cut into 16 squares using a sharp knife. For clean cuts, chill the brownies briefly in the fridge or wipe the knife between slices.
• Store in an airtight container in the refrigerator for 3–5 days. These brownies are delicious chilled or gently warmed. To freeze, wrap squares individually or place parchment between layers and store in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight, then warm in the microwave for a few seconds if you like them soft.

Tips for success while baking

• Room temperature eggs mix better and give a straighter rise.
• Don’t overwork diced strawberries; too much pressing can make them mushy.
• If you prefer fudgier brownies, shave a few minutes off the bake time; for more cake-like, bake closer to the longer end.
• If your oven runs hot or cold, check with an oven thermometer for accurate temps.

Common Mistakes to Avoid

Most baking hiccups are fixable if you know what to watch for. Below are the three most common mistakes I see people make when they try to bake fruit-studded brownies, and how to avoid them.

Mistake 1: Using wet or frozen strawberries

Adding wet strawberries or using frozen ones straight from the bag can turn your batter watery and lead to soggy brownies. Pat fresh strawberries dry before dicing, and don’t use thawed frozen berries unless you’ve strained off excess liquid and patted them dry.

Mistake 2: Overmixing the batter

When you whisk the dry into the wet and then fold, overworking the batter can create cakey brownies instead of tender, fudgy ones. Stir only until the flour is incorporated and no dry streaks remain.

Mistake 3: Rushing the cooling process

Cutting brownies too soon makes them crumble and fall apart. Let them cool in the pan for at least 20 minutes, then finish cooling on a wire rack to set the structure — this makes slicing neater and texture better.

Serving Suggestions for Strawberry Chocolate Brownies

These brownies are a cozy, year-round treat that work for breakfast-for-dessert, a tea-time indulgence, or a dessert for guests. Here are three simple ways I like to serve them.

Warm and saucy

Pop a brownie square in the microwave for 8–12 seconds and drizzle with a spoonful of warmed chocolate sauce or a dollop of fruit compote. The contrast of warm chocolate and tart strawberry is irresistible.

With cream or ice cream

A scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream pairs beautifully with the richness of the chocolate and the brightness of the strawberries.

As part of a dessert board

Cut the brownies into smaller bite-sized squares and arrange them with fresh berries, nuts, and a few pieces of dark chocolate for a lovely dessert platter when entertaining.

Conclusion

I hope this Strawberry Chocolate Brownies recipe becomes one of your go-to cozy bakes — it’s easier than it looks, wonderfully customizable, and perfect for beginners who want a comforting, crowd-pleasing dessert. If you like comparing versions or want more chocolatey inspiration, I sometimes look at other takes on strawberry brownies for ideas; one recipe I checked for inspiration is Strawberry Brownies – Sugar Spun Run. Give this recipe a try this weekend, and let me know how your batch turned out — I love hearing about tweaks and favorite serving tricks.

FAQs About Strawberry Chocolate Brownies