Introduction

Strawberry Bliss Brownies offer a delightful twist on traditional chocolate brownies by incorporating a fresh strawberry swirl. This unique treat combines rich cocoa flavor with the bright, fruity sweetness of homemade strawberry compote for a dessert that’s both indulgent and refreshing.

The image shows several square pieces of chocolate brownie placed randomly on a white marbled surface. Each brownie has a thick, dark brown base layer that looks moist and soft, filled with semi-melted dark chocolate chips scattered unevenly on the surface. On top of each brownie are bright red strawberry slices, varying between whole halved strawberries and thin slices, adding a fresh, juicy texture that contrasts with the chocolate. Some chocolate chips are also scattered around the brownies on the surface. The image captures the rich colors and textures of the brownies and strawberries clearly with natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (115 g) unsalted butter, melted
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3/4 cup (75 g) unsweetened cocoa powder
1/2 cup (65 g) all‑purpose flour
1/4 teaspoon sea salt
1 ½ cups fresh strawberries, hulled and quartered
2 tablespoons honey or maple syrup
1 teaspoon fresh lemon juice
Pinch of kosher salt
Powdered sugar, for dusting (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9‑inch square baking pan and line it with parchment paper, leaving an overhang for easy removal.
Step 2: In a medium saucepan, melt the butter over low heat. Remove from heat and whisk in the sugar until glossy. Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract.
Step 3: In a separate bowl, sift together the cocoa powder, flour, and sea salt. Gently fold this dry mixture into the wet batter using a rubber spatula, mixing just until combined.
Step 4: To make the strawberry swirl, combine the quartered strawberries, honey or maple syrup, lemon juice, and a pinch of kosher salt in a small saucepan. Cook over medium heat, stirring occasionally, until the fruit breaks down and the mixture thickens, about 5–7 minutes. Remove from heat and let the compote cool slightly.
Step 5: Pour two-thirds of the chocolate batter into the prepared pan and spread evenly. Drop spoonfuls of the strawberry compote over the batter. Using a butter knife, swirl the compote through the batter to create marbled ribbons.
Step 6: Spread the remaining batter on top, smoothing the surface. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 7: Allow the brownies to cool completely in the pan. Lift them out using the parchment overhang and transfer to a cutting board. Dust generously with powdered sugar, if desired, then cut into 12 squares and serve at room temperature or slightly warmed.

Tips & Variations

Use slightly underripe strawberries for a tarter compote that balances the richness of the chocolate.
Swap maple syrup for honey for a deeper, earthier sweetness.
For a fudgier texture, reduce the flour by a tablespoon.
Add a handful of chopped nuts into the batter for extra crunch.
Dust with powdered sugar just before serving to keep the swirl vibrant.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm individual squares in the microwave for 10–15 seconds or serve them chilled for a firmer texture.

How to Serve

A group of nine square chocolate brownies is placed on parchment paper over a white marbled surface. Each brownie has a rich dark brown top layer with embedded slices of bright red strawberries creating a contrast, along with small, scattered chocolate chips adding texture. The strawberries have a firm texture and are partly sunken into the brownies. Two fresh whole strawberries are placed around the brownies on the surface. The brownies have a slight crust on top giving a cracked appearance with moist, dense centers visible on the edges where pieces are separated. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries for the compote. Just thaw and drain any excess liquid before cooking to avoid a watery mixture.

How do I know when the brownies are done?

Insert a toothpick into the center of the brownies. They are done when it comes out with a few moist crumbs but not wet batter. This ensures a fudgy texture rather than a cakey one.