Have you tried my chocolate brownie recipe yet? That is one of the most popular recipe posts on this blog. I’ve lost count of how many times I have made it over these past few years. I have been toying with the idea of trying something new, but as my husband always says, “Don’t mess with a winning formula.” I strongly believe in that, too! And so, I keep making the same brownie over and over again.
Why make these brownies
A good brownie should have a little crisp crust on the top and a soft, sweet, fudgy, almost melt-in-your-mouth center. And that’s what this one is. I have tried and tested this recipe for so many years. It’s like a winning formula that works as a base for my other brownie recipes. And all the ingredients in this recipe are easy to find or pantry staples. Mixing the brownies takes as little as 10 minutes, followed by baking for 30 minutes. Also, you don’t need an electric mixer or a stand mixer. A large bowl and whisk work fine. I am using the microwave to melt the butter and chocolate, but you can also make a double boiler with a saucepan over a pot of simmering water. In addition, these do stay well,, so make a big batch (double batch) and save some for later. Leftovers can also be frozen for up to a month.
Ingredients and substitutes
Chocolate – You know how I feel about my chocolate. If you are going to bake with chocolate, use the best quality chocolate for the best chocolate flavor. Please do not use baking chocolate. Nothing is worse than baking a beautiful recipe and realizing you didn’t take it to its ultimate luxury. You can also use dark chocolate chips. Sugar—The white sugar adds a bit of crisp skin to the top. You can also replace half the sugar with brown sugar for a fudgy texture, as it keeps it deliciously soft and moist with that distinct taste from the molasses. Eggs—Large eggs work as a leavening agent here. Notice that we don’t have baking powder or baking soda in this recipe. Unsweetened cocoa powder—I use Dutch-processed cocoa powder. It’s what gives the brownies that dense dark chocolate color and texture. Flour—This adds stability to the brownie. You can also use almond or coconut flour to make it gluten-free. Coffee – 1 tsp is not much. You can add more if you like. I prefer a subtle hint of coffee that does not take away from my distinct brownie taste. Cream cheese – It is best to use thick, high-fat cream cheese for the best flavor so it tastes like a cheesecake swirled right into the brownie.
Strawberry chocolate brownies
Preheat oven to 350°F/ 177°C/ Gas Mark 4. Prep pans – Line a 13 x 9 baking with cooking spray, parchment paper, or aluminum foil. (I used a 9 x 9 square baking pan in the video)Pro tip – Make sure to leave an overhang of parchment paper along the edges so you can pick the baked brownie out for easy slicing.
Strawberry Topping
Simmer – Place strawberries, sugar, and half the water in a medium saucepan over medium-high heat. Bring it to a boil, stirring until the sugar is dissolved. Slurry – Combine the remaining water and cornstarch, then add it to the strawberry mixture. Simmer on medium heat until the mixture becomes thick and shiny. Cool – Remove from heat and set aside to cool completely.Pro tip – This topping can be made up to 2 days ahead and stored in the refrigerator.
Brownie Batter
Melt – In a large microwave-safe bowl, add the butter and chocolate. Melt it on high at one-minute intervals until smooth.Pro tip – Alternatively, you can melt the chocolate in a saucepan over low heat. Combine—Add sugar to the chocolate-butter mixture and stir until almost cooled. Then, add the eggs, one at a time, making sure each one is well incorporated before adding the next. Then, add the vanilla extract and combine well.Pro tip – Combine the sugar well so it cools the chocolate mixture. Otherwise, it will curdle the eggs. Dry ingredients – Add the cocoa powder, flour, and salt. Combine well with a whisk to ensure no dry flour is visible. Set aside.
Assemble – Pour the brownie batter into the prepared pan and smooth it with a spatula. Using a spoon, drop spoonfuls of the strawberry mixture on top of the brownie batter. Then, use a spatula or spoon to create swirls in the batter, as shown in the video.Pro tip – A simple method to create swirls is to use a spatula and draw the number 8 all over the batter until you have enough marble effect. Bake – Transfer the pan to the oven and bake on the middle rack for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.Pro tip: Brownies are best undercooked rather than overcooked. So, do not overcook the brownies. Cool – Place the baking pan on the wire rack for a few minutes. Then, pick the whole slab of brownies out of the pan with the help of the parchment overhang and cool further. Then, cut into 16 squares.
Frequently asked questions
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later
