Strawberry Brownies (Printable)

Fudgy, berry-forward brownies made with strawberry puree and a sweet glaze — tender squares perfect for spring desserts.

# What You Need:

→ Wet Ingredients

01 - 1/2 cup unsalted butter, melted
02 - 2 large eggs, 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

# How-To:

01 - Preheat oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper.
02 - In a large mixing bowl, whisk together melted butter, granulated sugar, and strawberry puree until fully incorporated.
03 - Incorporate eggs and vanilla extract into the wet mixture and whisk until smooth.
04 - In a separate bowl, blend all-purpose flour, baking powder, and salt until evenly distributed.
05 - Fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
06 - Spread the batter evenly into the prepared baking pan, smoothing the surface with a spatula.
07 - Place pan in oven and bake for 22 to 25 minutes, or until edges are set and a toothpick inserted in the center yields a few moist crumbs.
08 - Remove pan from oven and allow brownies to cool completely in the pan.
09 - In a bowl, whisk powdered sugar, strawberry puree, and lemon juice, if using, until the glaze is smooth and pourable.
10 - Evenly spread the glaze over the cooled brownies. Let set for 15 minutes, then slice into squares for serving.

# Expert Advice:

01 -
  • These brownies bake up with a dreamy, fudgy texture and a burst of fruity flavor in every bite.
  • I never believed brownies could capture the brightness of spring strawberries until I tried these.
02 -
  • The first time I made these, I learned the hard way not to overbake; just-barely-done yields melt-in-your-mouth centers.
  • Letting the glaze set properly makes slicing a breeze and keeps everything from sticking together in a pink mess.
03 -
  • Let the brownies cool completely before glazing or serving—the texture sets and the glaze stays where it should.
  • Don’t be afraid to double the batch; these disappear quickly.

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