Ingredients
Equipment
Method
- Begin by preheating 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 to easily lift the brownies out later.
- In a large bowl, melt the butter. You can do this in the microwave in 30-second intervals, stirring in between, or in a small saucepan on the stovetop over low heat.1 cup unsalted butter
- To the melted butter, add the granulated sugar and vanilla extract. Whisk until well combined and smooth.1 cup unsalted butter, 1 ¾ cups granulated sugar, 2 teaspoons vanilla extract
- Add the three large eggs one at a time, whisking thoroughly after each addition until the mixture is glossy and homogenous.
- In a separate medium bowl, whisk together the unsweetened cocoa powder, all-purpose flour, baking powder, and salt. This ensures the leavening agents and cocoa are evenly distributed.¾ cup unsweetened cocoa powder, 1 cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies. A few streaks of flour are perfectly fine at this stage.¾ cup unsweetened cocoa powder, 1 cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
- Gently fold in ¾ cup of the chopped fresh strawberries into the brownie batter. Reserve the remaining ¼ cup for topping.1 cup chopped fresh strawberries
- Pour the brownie batter into your prepared baking pan and spread it evenly.
- Sprinkle the remaining ¼ cup of chopped fresh strawberries over the top of the batter. You can gently press them in if you like.1 cup chopped fresh strawberries
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the brownies comes out with moist crumbs attached. Avoid overbaking to ensure a fudgy center.
- Let the brownies cool completely in the pan on a wire rack before cutting. This is crucial for achieving clean slices and allowing the flavors to meld.
- Once cooled, lift the brownies out of the pan using the parchment paper overhang. Cut into squares and serve.
Notes
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Can be frozen for up to 2 months.
