Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.1 cup unsalted butter, 2 cups granulated sugar
- Beat in the eggs one at a time, then stir in the vanilla extract until the mixture is smooth and glossy.4 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. This step helps to ensure a light and airy texture for your brownies.1 cup all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon salt, ½ teaspoon baking powder
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed or stir with a spatula until just combined. Be careful not to overmix, as this can lead to tough brownies.
- Gently fold in the chopped fresh strawberries and chocolate chips until evenly distributed throughout the brownie batter.1 cup fresh strawberries, ½ cup chocolate chips
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
- Let the brownies cool completely in the pan on a wire rack. This is crucial for achieving that perfect fudgy texture and clean cuts. Once cooled, lift the brownies out of the pan using the parchment paper overhang.
- If desired, drizzle melted chocolate over the cooled brownies and top with fresh strawberry slices for an extra visual and flavor boost! Slice into squares and enjoy.Extra strawberries, Chocolate drizzle
Notes
Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate. Freeze for up to 2-3 months.