Strawberry Brownies (Printable)

Fudgy strawberry brownies topped with a bright glaze, ready in about 40 minutes for easy spring entertaining.

# What You Need:

→ Wet Ingredients

01 - 1/2 cup unsalted butter, melted
02 - 2 large eggs, at room temperature
03 - 1 teaspoon vanilla extract
04 - 1/2 cup strawberry puree, fresh or frozen, pureed and strained

→ Dry Ingredients

05 - 1 cup granulated sugar
06 - 1 cup all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt

→ Strawberry Glaze

09 - 1 cup powdered sugar
10 - 2 to 3 tablespoons strawberry puree
11 - 1/2 teaspoon lemon juice, optional

# Directions:

01 - Preheat the oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper.
02 - In a large bowl, whisk together the melted butter, granulated sugar, and strawberry puree until evenly blended.
03 - Add eggs and vanilla extract to the bowl. Whisk until the mixture is completely smooth.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
05 - Fold the dry ingredients into the wet mixture just until combined. Avoid over-mixing to maintain a tender texture.
06 - Pour the prepared batter into the lined baking pan. Smooth the surface with a spatula.
07 - Bake for 22 to 25 minutes, or until the edges are set and a toothpick inserted in the center emerges with a few moist crumbs.
08 - Allow brownies to cool entirely in the pan before glazing.
09 - In a bowl, whisk together powdered sugar, strawberry puree, and lemon juice (if using) until smooth and pourable.
10 - Spread the glaze evenly over the cooled brownies. Let set for 15 minutes, then cut into squares and serve.

# Expert Suggestions:

01 -
  • Your kitchen will smell like springtime with every batch you bake.
  • The luscious strawberry glaze creates a bar that&aposs part brownie, part showstopper.
02 -
  • I learned the hard way not to over-mix the batter—once I did and the brownies turned almost cake-like instead of fudgy.
  • Using parchment paper makes getting neat pieces so much easier—otherwise, the glaze can stick to the pan and make a mess.
03 -
  • Letting your eggs and butter come to room temperature truly helps the texture—no more greasy spots or graininess.
  • Taste your strawberry puree before using; sweeter berries need less added sugar in the batter.

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