Strawberry Brownies Fudgy Squares (Printable)
Fudgy strawberry-infused chocolate squares with a bright glaze; 40 minutes total, yields 16.
# What You’ll 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 oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper.
02 - In a large bowl, whisk together melted butter, granulated sugar, and strawberry puree until thoroughly blended.
03 - Incorporate eggs and vanilla extract into the wet mixture, whisking until smooth.
04 - In a separate bowl, whisk flour, baking powder, and salt until evenly combined.
05 - Fold dry ingredients into the wet mixture until just combined. Avoid over-mixing.
06 - Pour batter into the prepared pan and smooth the surface with a spatula.
07 - Bake for 22 to 25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
08 - Remove from oven and allow to cool completely in the pan.
09 - In a bowl, whisk powdered sugar, strawberry puree, and lemon juice until the glaze is smooth and pourable.
10 - Spread glaze evenly over cooled brownies. Allow glaze to set for 15 minutes, slice into squares, and serve.
# Expert Advice:
01 -
- They taste like fresh strawberries hiding in a fudgy brownie—seriously, you'll want to tell everyone your secret ingredient.
- I make these for friends and suddenly they ask for the recipe before the glaze has even set.
02 -
- If you rush and don’t let the brownies cool, the glaze will melt right off—learned that the sticky way.
- Swapping half the puree for strawberry jam makes everything taste like the inside of my favorite bakery’s tart.
03 -
- Don’t skip sifting the powdered sugar—it prevents lumpy glaze (trust me, I tried).
- Baking just until set keeps the squares fudgy; overbaking leads to dryness you’ll regret.