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Strawberry brownies on a board with fresh strawberries.
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5 from 9 votes

Strawberry Chocolate Brownies

Chocolatey, fudgy and really moreish, these brownies don't disappoint. Add strawberries to the equation and you're in brownie heaven. 
Course Dessert, Traybake
Cuisine American, British, International
Keyword chocolate brownies, strawberries, strawberry brownies, strawberry chocolate brownies
Prep Time 15 minutes
Cook Time 45 minutes
Chilling time 2 hours
Total Time 55 minutes
Servings 16 servings
Calories 209kcal
Author Jo Allison


  • 200 g dark chocolate (roughly chopped ) or dark chocolate chips
  • 100 g unsalted butter cubed
  • 4 large eggs
  • 200 g soft light brown sugar
  • 100 g plain flour
  • 40 g cocoa/cacao powder
  • 1 teaspoon vanilla extract
  • 200 g strawberries hulled & halved


  • Put butter and chocolate in a small pan and melt gently on a low heat, stirring constantly. Alternatively, put butter and chocolate in a heatproof bowl placed over a pan with simmering water (bain-marie). Make sure the bowl doesn't touch the water. Let the chocolate and butter melt slowly giving it a gentle stir from time to time with silicone spatula. Once melted, remove from the heat and set aside to cool slightly.
  • Preheat the oven to 160C/320F/Gas Mark 3.
  • Whisk the eggs together with sugar and vanilla extract using hand held mixer, standing mixer with baloon whisk attachment or hand held whisk until slightly foamy and light. 
  • Sieve flour and cocoa powder directly onto egg and sugar mixture and mix in gently again using mixer or balloon whisk. Add cooled butter and chocolate mixture and give it one last mix until incorporated.
  • Pour onto baking tray (roughly 24cm/8inch square) lightly buttered and lined with baking paper with two sides overlapping for easier removal of brownies later. 
  • Put strawberry halves gently on top of the brownie mixture (cut side down) and push them in only slightly.
  • Bake in preheated oven for approx. 45 min until you see the papery crust form on top and batter no longer wobbles when you move the pan. Also the toothpick inserted into centre should have no raw brownie batter on it.
  • Let the brownies cool completely in the tin and if you have lots of self restrain, pop cooled brownies in the fridge for couple of hours after. It will be much easier to slice. Bring to room temperature before serving.
  • Enjoy responsibly!


  • Nutritional information is approximate, per serving and should be treated as a guideline only. 
  • If you want to be able to cut the brownies up into neat squares after baking, put them in the fridge for couple of hours once they've cooled down in their tray to firm up. 
  • As these brownies contain fresh  strawberries, store them in the fridge, in the airtight container for up to 3 days. Freezing isn't recommended!
  • Let them come to room temperature for half an hour before serving. 


Serving: 0g | Calories: 209kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 34mg | Potassium: 175mg | Fiber: 2g | Sugar: 17g | Vitamin A: 215IU | Vitamin C: 7.4mg | Calcium: 62mg | Iron: 1.1mg