Equipment Needed
- 8×8 or 9×9 inch square baking pan
- Parchment paper
- Two medium-sized mixing bowls
- Whisk and rubber spatula
- Small saucepan
- Fork or potato masher
- Toothpick or cake tester
Step-by-Step Instructions
First, I prep my pan and strawberries. I line my baking pan with parchment paper, leaving an overhang on two sides—this is my lifesaver for easy removal later. Then, I get the strawberry reduction going. In a small saucepan, I combine the chopped strawberries, the two tablespoons of sugar, and lemon juice. Over medium heat, I let them cook down, mashing them occasionally with a fork until they’ve broken down into a thick, jam-like consistency, about 10-12 minutes. I let this cool completely. This step is meditative for me, watching the berries transform and smelling that sweet-tart perfume fill the kitchen.
While the strawberry mixture cools, I make the brownie batter. In a large bowl, I whisk together the slightly cooled melted butter, sugar, and vanilla until it looks glossy. Then, I add the eggs one at a time, whisking vigorously after each until the mixture is smooth and slightly paler. In another bowl, I sift together the flour, cocoa powder, and salt. This sifting step is crucial—it breaks up any lumps in the cocoa and ensures a perfectly smooth, not gritty, texture. I’ve tried skipping it, and I regretted it.
Now for the magic: combining dry and wet. I gently fold the dry ingredients into the wet butter and egg mixture with a spatula. I stop the moment the last flour streak disappears; overmixing is the enemy of a fudgy brownie. If I’m using the chocolate chips, I fold them in now. The batter will be thick and glorious. Then, I pour about three-quarters of it into my prepared pan, spreading it into an even layer. Here’s the fun part: I dollop spoonfuls of the cooled strawberry reduction over the batter. Using a knife or a skewer, I swirl it dramatically, creating beautiful pink ribbons. I don’t overdo it—just a few graceful passes to marble it.
Finally, I spread the remaining brownie batter over the top in an uneven layer—it’s okay if some strawberry peeks through! This creates a stunning layered effect when baked. Into a preheated 350°F (175°C) oven it goes. Now, the hardest part: the wait. I set my timer for 35 minutes and start checking. A toothpick inserted near the center should come out with a few moist crumbs, not clean. I learned the hard way that overbaking is the death of a perfect brownie. Once out, I immediately sprinkle with flaky salt and let them cool completely in the pan. This patience is torture, but it’s what gives you clean, gorgeous slices.(See the next page below to continue…)