Rich Strawberry Chocolate Chunk Brownies – Ready to yield in a treat that’s simply refined joy? Meet these Rich Strawberry Chocolate Chunk Brownies. Think decadent cocoa, melty chocolate chunks, and bursts of juicy strawberries all mingling together in one glorious bite. Picture sinking your teeth into a fudgy, chocolatey brownie, and then—bam—a sensation of fresh, sweet strawberry! It’s like your favored dessert with a fruity twist that you didn’t know you needed, but now you can’t live without. Trust me, they’re next-level exemplary.
Let me tell you, the first time I whipped these up, it wasn’t intended. I had a bunch of strawberries that were about to turn, and I gathered, why not? My husband and kid are die-hard chocolate fanciers, so I thought heaving in some strawberries would give the brownies an upgrade. And wow, did it ever. The kitchen smelled fantastic, and we couldn’t even wait for them to cool down suitably before scooping in. Ever since then, these brownies have been a must whenever we need a sweet joy that’s a wee bit extra.
What makes this Rich Strawberry Chocolate Chunk Brownies truly special?
So, what makes these brownies so impressive? It’s the way the rich cocoa couples perfectly with the sweet, juicy strawberries. The texture is out of this world—fudgy but firm, with satchels of chocolate that melt in your mouth. And let’s not ignore the coffee extract! It bears the chocolate taste that extra abysm, making these brownies pretty much captivating. If you’re peeking to impress at your next assemblage or just want to treat yourself, these are the brownies to make.
What You Need To Make This Rich Strawberry Chocolate Chunk Brownies Recipe?
Eggs: Eggs give the brownies that rich, fudgy texture we all crave. They also help bind everything together. Room temp is best for a smooth mix, so if you forget to take them out early, just let them sit in warm water for a few minutes.
Unsweetened Cocoa Powder: This is where the deep, chocolatey flavor comes from. Make sure to sift it if it’s clumpy so your batter stays smooth.
Butter: Unsalted butter adds that creamy richness. You melt it with the sugar to give the brownies their extra fudgy bite. Plus, butter just makes everything better, right?
Sugar: Regular white sugar sweetens the deal and helps with that irresistible crackly top. It also caramelizes with the butter to make the brownies dense and rich.
All-Purpose Flour: You don’t need a ton here. Just enough to give the brownies some structure without making them too cakey. These are fudgy brownies, after all!
Milk and Dark Chocolate Bars: I love using a mix of both because you get the best of both worlds—sweetness from the milk chocolate and richness from the dark. Chopping them into chunks means you’ll get those melty bits of chocolate in every bite. Total win!
Strawberries: These add a fresh, juicy surprise to each bite, balancing out the richness of the chocolate. They also give the brownies a bit of a wow factor when it comes to presentation.
Coffee or Vanilla Extract: I went with coffee extract because it seriously deepens the chocolate flavor without making the brownies taste like coffee. But vanilla works, too—it’s all about that subtle background flavor.
Steps To Make Rich Strawberry Chocolate Chunk Brownies:
Step 1: First things first—preheat your oven to 350°F and line a 9×9-inch pan with parchment paper or foil. You don’t want these beauties sticking, so go ahead and spray that pan with non-stick spray too. Trust me, it’s worth the further effort.
Step 2: Now, grab your butter and sugar. Pop them in a microwave-safe bowl and heat them together in 30-second bursts until the butter’s completely melted and you’ve got a smooth mixture. Stir it well—this is what’s going to give the brownies that deliciously fudgy texture. Who doesn’t love a fudgy brownie, right?
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Step 3: Next, whisk in your eggs, baking powder, salt, and your choice of vanilla or coffee extract. The coffee extract? Oh, it really deepens the chocolate flavor. But hey, vanilla works if you’re keeping it classic. Mix that in until everything’s smooth and combined.
Step 4: Here comes the cocoa powder and flour—add them in, a little at a time, mixing until you’ve got a thick, lump-free batter. No need to overdo it though. You don’t want to over-mix and lose that dreamy fudginess.
Step 5: Now for the best part: fold in those chopped-up chocolate chunks. A mix of milk and dark chocolate really gives these brownies that “melt-in-your-mouth” vibe. So good. Pour the whole glorious mixture into your prepped pan.
Step 6: Okay, now slice up some fresh strawberries and gently drop them over the top of the brownie batter. Don’t worry about them sinking—just let them do their thing in the oven. Bake for 22-25 minutes, but keep a watch on them. You want a toothpick to come out with a few moist crumbs, not completely clean.
Step 7: Let them cool slightly—if you can wait that long—then dig in. These brownies are fantastic warm, but they’re also delicious straight from the fridge. Your call!
Tip:
Here’s the secret to making these brownies unforgettable: go for the good stuff—quality chocolate bars, not just chips. Think Dove or Ghirardelli. Why? Because when those chunks melt, they create little pools of chocolate bliss that make every bite feel extra indulgent. And when it comes to adding the strawberries, don’t push them down too much. Just let them sit on top of the batter, so they bake right into the brownie instead of sinking to the bottom. Oh, and if you really want to amp up the flavor, throw in a pinch of espresso powder. It doesn’t make them taste like coffee, but it does bring out the deep, rich chocolate notes. Trust me, you’re going to love it!
Frequently Asked Questions:
Can I use frozen strawberries instead of fresh?
Sure, but make sure to thaw and drain them well. Frozen strawberries tend to release a lot of water, and you don’t want soggy brownies! If you do use frozen, I’d suggest patting them dry before adding them on top.
Can I substitute the coffee extract with something else?
Absolutely! If you’re not a fan of coffee, stick with vanilla extract. You could also experiment with almond extract for a little nutty twist. Just keep in mind that coffee extract really enhances the chocolate flavor, so if you skip it, you might want to add a bit more cocoa powder.
How do I store these brownies?
Honestly, if they last long enough to need storing, pop them in an airtight container. You can keep them at room temperature for up to three days, but I love them chilled in the fridge—they get even fudgier that way! Plus, they’re amazing with a scoop of ice cream if you warm them up for a few seconds in the microwave.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Rich Strawberry Chocolate Chunk Brownies
Ingredients
- 2 large eggs
- 2/3 c unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla or coffee extract I used Nielsen Massey's Coffee Extract
- 1/2 c unsalted butter
- 1 c sugar
- 3/4 c + 2 tablespoons all-purpose flour
- 1 milk chocolate bar about 3.3 ounces; I used Dove
- 1 dark chocolate bar about 3.3 ounces; I used Dove
- 5-7 strawberries sliced thin
Instructions
- Start by preheating your oven to 350°F. Grab a 9x9 inch baking pan, line it with parchment paper or foil, and give it a good spray with non-stick spray—no one likes a brownie stuck to the pan!
- In a microwave-safe bowl, combine the butter and sugar, then microwave in 30-second bursts. Stir in between until the butter is fully melted, which should take about a minute. Now, whisk in the eggs, baking powder, salt, and your choice of vanilla or coffee extract.
- Once that's mixed, stir in the cocoa powder and flour until everything’s well combined and smooth—no lumps allowed! Then comes the fun part: folding in those chunks of milk and dark chocolate.
- Pour that rich, chocolatey batter into your prepared pan, and sprinkle the sliced strawberries on top. Pop it in the oven and bake for about 22-25 minutes, or until a toothpick poked in the center comes out with just a few moist crumbs (you want them fudgy, not overbaked!).
- Let them cool a bit, or dive in while they’re still warm—it’s up to you!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
