Strawberry Brownies (Printable)

Fudgy strawberry brownies with a bright glaze — easy to mix, bake, and share.

# What You 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, strained (fresh or frozen)

→ 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 - 2–3 tablespoons strawberry puree
11 - 1/2 teaspoon lemon juice (optional)

# How To Make It:

01 - Preheat oven to 350°F (175°C). 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 thoroughly combined.
03 - Add eggs and vanilla extract to the bowl and whisk until smooth.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Gently fold the dry ingredients into the wet mixture, mixing until just incorporated. Avoid over-mixing.
06 - Pour the batter into the prepared baking pan and smooth the top with a spatula.
07 - Bake for 22–25 minutes or until the edges are set and a toothpick inserted in the center emerges with a few moist crumbs.
08 - Allow brownies to cool completely in the pan.
09 - In a small bowl, whisk powdered sugar with strawberry puree and lemon juice (if using) until smooth and pourable.
10 - Spread the glaze evenly over cooled brownies. Let set for 15 minutes, then cut into squares and serve.

# Expert Advice:

01 -
  • This brownie is your shortcut to strawberry season in every bite, even when the farmers market is closed.
  • It’s become a favorite because everyone who tries it is quietly delighted—no one expects a brownie to taste like strawberries.
02 -
  • If you rush and glaze while the brownies are warm, the topping will melt into a sticky puddle.
  • Switching from fresh to frozen strawberries doesn’t change the flavor, but always strain to keep the glaze silky.
03 -
  • Parchment paper is your friend—lifting out the cooled slab means cleaner squares.
  • For a dessert tray stunner, double the glaze so it glistens thick and pink.

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