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Plate of Strawberry Chocolate Brownies topped with fresh strawberries

Strawberry Chocolate Brownies

These fudgy brownies are infused with fresh strawberries, cocoa powder, and chocolate chips for a deliciously rich and fruity dessert that’s easy to make.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Essentials
  • 1/2 cup oil or melted butter Adds moisture and keeps brownies tender.
  • 1/3 cup almond butter Smooth almond butter works best.
  • 3/4 cup coconut sugar Can substitute with regular granulated sugar.
  • 1/4 cup milk Any kind of milk will do.
  • 2 large eggs Room temperature eggs mix more smoothly.
  • 1 teaspoon vanilla extract Warms the flavors and rounds out the chocolate.
  • 3/4 cup oat flour For tenderness; can substitute with all-purpose flour.
  • 1/2 cup cocoa powder Essential for deep chocolate flavor.
  • 1/2 cup chocolate chips Semi-sweet or dark chocolate chips.
  • 1/4 teaspoon salt Balances sweetness and enhances chocolate flavor.
  • 1/2 teaspoon baking powder Adds lift without being too dense.
  • 1/2 cup finely diced strawberries Folded into the batter.
  • 1/3 cup fresh strawberries (sliced) Used on top for garnish.
Optional add-ons
  • A sprinkle of flaky sea salt For a wonderful flavor contrast.
  • 2 tablespoons chopped toasted almonds or walnuts For additional crunch.
  • 1/4 teaspoon cinnamon Pairs nicely with the cocoa.
  • A drizzle of melted chocolate or powdered sugar for serving Enhances presentation.
  • 1 spoonful Greek yogurt or whipped cream Perfect creamy contrast.

Method
 

Preheat and prepare the pan
  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang.
Measure and prep strawberries
  1. Rinse, pat dry, and slice about 1/3 cup of strawberries for topping. Finely dice 1/2 cup for the batter.
Mix the wet ingredients
  1. In a large bowl, whisk together oil or melted butter, almond butter, coconut sugar, milk, eggs, and vanilla until smooth.
Combine the dry ingredients
  1. In another bowl, whisk together oat flour, cocoa powder, salt, and baking powder.
Bring wet and dry together
  1. Add the dry mixture to the wet ingredients and whisk until just combined.
Fold in chips and diced strawberries
  1. Gently fold in chocolate chips and finely diced strawberries.
Transfer to pan and top
  1. Scrape the batter into the pan, smooth the top, and arrange sliced strawberries on top.
Bake and test for doneness
  1. Bake for 30–38 minutes, checking at 30 minutes with a toothpick for moist crumbs.
Cool and set
  1. Let the brownies cool in the pan for 20 minutes, then lift them out and let cool completely.
Slice and store
  1. Cut into 16 squares and store in an airtight container in the fridge for 3–5 days or freeze for longer storage.

Notes

For fudgier brownies, reduce bake time slightly. Let them cool for at least 20 minutes before slicing for better texture.