Strawberry Brownies Fudgy Squares (Printable Version)
Fudgy strawberry brownies with a glossy strawberry glaze—sweet, tender squares perfect for spring gatherings.
# Ingredient List:
→ 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 mixing bowl, whisk together melted butter, granulated sugar, and strawberry puree until fully combined.
03 - Incorporate eggs and vanilla extract into the butter and sugar mixture, blending until smooth.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Fold dry ingredients into the wet mixture until just combined, avoiding over-mixing.
06 - Transfer batter to the prepared pan, smoothing the top. Bake for 22 to 25 minutes, or until edges are set and a toothpick inserted in the center emerges with a few moist crumbs.
07 - Allow to cool completely in the pan before glazing.
08 - In a bowl, whisk powdered sugar with 2 to 3 tablespoons strawberry puree and lemon juice, if using, until smooth and pourable.
09 - Spread glaze over cooled brownies, let set for 15 minutes, then cut into squares and serve.
# Expert Tips:
01 -
- This recipe makes brownies that taste like strawberry shortcake’s rebellious cousin—fudgy and colorful in every bite.
- They come together in one bowl (mostly), so clean-up is quick and you can sneak tastes of batter without getting caught.
02 -
- I once baked these too long—don’t get distracted, or you’ll lose that lovely fudginess.
- Adding just a splash of lemon juice to the glaze makes the strawberry flavor pop in a way I never expected.
03 -
- Don’t overmix—gentle folding keeps them soft and fudgy instead of tough.
- A parchment paper sling in the pan means you can lift the brownies out in one perfect slab, mess-free.