Strawberry Brownies (Printable Version)

Fudgy strawberry brownies with a bright strawberry-glaze, buttery tender squares highlighting fresh puree flavor.

# 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)

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper.
02 - In a large mixing bowl, combine melted butter, granulated sugar, and strawberry puree. Whisk until homogenous.
03 - Incorporate eggs and vanilla extract into the wet mixture and whisk until smooth.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Gently fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing.
06 - Pour batter into prepared baking pan and use a spatula to smooth the surface.
07 - Bake for 22 to 25 minutes until edges are set and a toothpick inserted into the center emerges with a few moist crumbs.
08 - Allow to cool completely in the pan before applying glaze.
09 - In a small bowl, whisk together powdered sugar, strawberry puree, and lemon juice until a smooth, pourable consistency is achieved.
10 - Evenly spread strawberry glaze over cooled brownies. Allow glaze to set for 15 minutes, then slice into squares and serve.

# Tips from hearthlykitchen:

01 -
  • The strawberry puree creates a secret punch of fresh flavor you almost can’t place at first bite.
  • Friends swear these are prettier and more fun than traditional brownies—perfect for impressing at potlucks or picnics.
02 -
  • Overmixing the batter can give you tough brownies instead of that lovely, tender crumb—learned that after one especially rubbery batch.
  • Letting the brownies cool completely changes everything: if you cut too soon, the glaze turns streaky and the squares fall apart.
03 -
  • Always strain the strawberry puree if you want the prettiest glaze and smoothest brownies.
  • A metal pan gives better edges and even browning compared to glass.

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