Description
These Easy Strawberry Brownies From Scratch are a delightful twist on classic brownies, featuring a vibrant strawberry puree mixed into a buttery batter and topped with a sweet vanilla glaze. Perfectly moist with a light pink hue, these brownies are ideal for springtime treats or any occasion that calls for a fruity dessert.
Ingredients
Brownie Batter
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup frozen strawberries, pureed
- 1/2 teaspoon baking powder
- 1 pinch red food coloring (optional)
Vanilla Glaze
- 1 cup powdered sugar
- 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Garnish
- Fresh strawberry slices (optional, for topping)
Instructions
- Prepare the baking pan: Preheat your oven to 350°F (175°C). Line a 9″x13″ brownie pan with parchment paper, ensuring some paper hangs over the edges to help lift the brownies out later.
- Mix butter and sugar: Using a mixer, beat the softened butter with the granulated sugar until the mixture becomes light and fluffy, about 3-5 minutes.
- Puree strawberries: In a food processor or blender, puree the frozen strawberries until smooth. Gently fold the strawberry puree into the butter and sugar mixture, mixing until combined. A few lumps from the butter are okay here.
- Add eggs: Incorporate eggs one at a time, beating well after each addition. The batter may look curdled—don’t worry, this is normal and will resolve once the dry ingredients are added.
- Add food coloring: Add a small drop of red food coloring and mix to your desired intensity. Remember, the color will become lighter after baking, so aim for a vibrant pink. Alternatively, beet powder can be used for natural coloring.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually fold this dry mixture into the wet ingredients until you have a stiff, cohesive brownie batter.
- Fill the pan and bake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the brownies: Remove from the oven and allow the brownies to cool completely at room temperature in the pan.
- Prepare the glaze: While the brownies cool, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract in a bowl. Adjust the consistency by adding the remaining 1 tablespoon of milk if you prefer a thinner glaze.
- Apply the glaze: Pour the vanilla glaze evenly over the cooled brownies and spread it gently with a spatula.
- Set the glaze: Allow the glaze to harden. For faster setting, refrigerate the brownies for about 20 minutes; otherwise, let them sit at room temperature until firm.
- Slice and serve: Use the parchment paper to lift the brownies out of the pan. Slice into 15 squares, top each with a fresh strawberry slice if desired, and enjoy your strawberry-infused treat!
Notes
- You can substitute fresh strawberries for frozen if preferred; just puree and strain to reduce excess water.
- Be careful with food coloring as a little goes a long way and affects the final pink shade.
- For a dairy-free version, use a plant-based butter and milk alternative in the glaze.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Feel free to add chopped nuts for extra texture in the batter if desired.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
