Strawberry Bliss Brownies: A Deliciously Unique Treat Recipe
Strawberry Bliss Brownies combine rich, fudgy chocolate with a sweet and tangy strawberry swirl for a delectably unique treat. These homemade brownies feature a moist cocoa batter infused with vanilla and a luscious strawberry compote made from fresh berries, honey, and lemon juice. Perfect for dessert or a special snack, they’re baked to perfection and optionally dusted with powdered sugar for an elegant finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Batter
- 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
Strawberry Swirl
- 1 ½ cups fresh strawberries, hulled and quartered
- 2 tablespoons honey or maple syrup
- 1 teaspoon fresh lemon juice
- Pinch of kosher salt
Optional Topping
- Powdered sugar, for dusting
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9‑inch square baking pan and line it with parchment paper, making sure to leave an overhang on the sides for easy removal of the brownies after baking.
- Make the brownie batter: In a medium saucepan, melt the butter over low heat. Remove from heat, then whisk in the granulated sugar until the mixture becomes glossy. Add the eggs one at a time, whisking thoroughly after each addition to ensure a smooth mixture. Stir in the vanilla extract. In a separate bowl, sift together the cocoa powder, all-purpose flour, and sea salt. Gently fold the dry ingredients into the wet batter using a rubber spatula, mixing just until combined to keep the batter light and tender.
- Prepare the strawberry swirl: In a small saucepan, combine quartered fresh strawberries, honey or maple syrup, fresh lemon juice, and a pinch of kosher salt. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly, around 5 to 7 minutes. Remove from heat and allow the compote to cool slightly before assembly.
- Assemble and bake: Pour two-thirds of the chocolate batter evenly into the prepared baking pan. Drop spoonfuls of the strawberry compote over the batter. Using a butter knife or skewer, gently swirl the compote through the batter to create beautiful marbled ribbons. Spread the remaining brownie batter evenly on top, smoothing the surface with a spatula. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool, dust, and serve: Let the brownies cool completely in the pan on a wire rack. Using the parchment overhang, lift the brownies out of the pan and place them on a cutting board. If desired, dust the top generously with powdered sugar. Cut into 12 squares and serve at room temperature or slightly warmed for the best flavor and texture.
Notes
- Use fresh, ripe strawberries for the best flavor in the compote.
- Be careful not to overmix the brownie batter after adding dry ingredients to keep the texture fudgy.
- Line the baking pan with parchment paper for easy removal and cleaner edges.
- Allow brownies to cool fully before cutting to prevent crumbling.
- Powdered sugar is optional but adds a pretty finish and slight sweetness.
- These brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Keywords: Strawberry brownies, chocolate brownies, strawberry swirl, fudgy brownies, dessert recipe, unique brownies, homemade brownies
