I remember the first time I pulled these brownies out of the oven. My kitchen was filled with the rich, deep aroma of melted chocolate and cocoa, a scent so comforting it felt like a warm hug. Then came the sweet, jammy fragrance of strawberries bubbling away on the stove. I created this recipe one rainy afternoon, craving the decadence of a fudgy brownie but with the bright, romantic flair of my favorite Valentine’s treat: chocolate-covered strawberries. The moment I swirled that ruby-red strawberry reduction into the dark batter, I knew I’d stumbled onto something magical. It’s the perfect marriage of indulgence and fruit-forward freshness, and it has become my most-requested dessert for every occasion since.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder (I use Dutch-processed for a deeper flavor)
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 lb fresh strawberries, hulled and chopped
- 2 tablespoons granulated sugar (for the strawberry reduction)
- 1 teaspoon lemon juice
- ½ cup semi-sweet chocolate chips (optional, for extra pockets of melty chocolate)
- Flaky sea salt, for garnish (optional, but amazing)
Let’s talk ingredients for a second. Using high-quality cocoa powder is non-negotiable here—it’s the soul of the brownie. I’ve tried this with natural and Dutch-process, and while both work, Dutch-process gives that classic, intensely chocolatey depth I crave. For the strawberries, don’t be tempted to use frozen for the reduction if you can avoid it; they release too much water. Fresh, ripe berries make a jammy, concentrated swirl that won’t make your brownies soggy. And that flaky sea salt at the end? It’s not just for looks. It cuts the sweetness and makes every flavor pop. Don’t skip it.(See the next page below to continue…)