Gooey Strawberry Brownies
You'll be able to get these rich, decadent and fudgy brownies studded with white chocolate and with slices of strawberries on top into the oven in just 5 to 10 minutes! Simply melt butter, then stir everything else in. Scatter the batter with strawberry slices before baking until 'just' cooked. Serve straight from the fridge or warm with ice cream for possibly the loveliest looking brownies you'll ever have. These are perfect for Valentine's day, for a birthday, or just to serve at your next summer BBQ.
Servings: 12
Ingredients
- 9 tablespoons unsalted butter = ½ cup + 1 tablespoon or 1 stick + 1 tablespoon or 4.5 ounces/130 grams
- ½ cup cocoa powder (plus 1 tablespoon) unsweetened
- 1 cup sugar = 7 ounces
- ¾ cup all-purpose flour = 3.5 ounces
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 3 eggs lightly whisked
- ½ cup white chocolate chips = 3.5 ounces (plus extra for drizzling at the end) or chocolate chunks
- ¾ cup strawberries sliced into roughly ½ cm slices (= 4.5 ounces) plus extra to serve, if you like
To serve
- vanilla ice cream and extra strawberries
Instructions
- Pre-heat the oven to 350F/175C. Line an 8x8 inch square cake pan with baking paper and spray lightly with oil to stop sticking.
- Melt the butter in a medium saucepan on the stove, or in a large bowl in the microwave in 30-second bursts.9 tablespoons unsalted butter
- Add the cocoa, sugar, flour, salt, and vanilla to the butter and stir with a wooden spoon or spatula until just combined. Then add the eggs and stir everything together until well combined. Fold in the white chocolate chips or chunks.½ cup cocoa powder, 1 cup sugar, ¾ cup all-purpose flour, ½ teaspoon salt, 2 teaspoons vanilla extract, 3 eggs, ½ cup white chocolate chips
- Scrape the batter into the cake pan and smooth down. Scatter the strawberry slices evenly over the top. Bake for 20 to 25 minutes or until the top is 'just' set but the center is still gooey - a skewer, tooth pick or small knife pushed in the center should come out with some wet crumbs on it. Check at 20 minutes and every 2 minutes after that.¾ cup strawberries
- Let the cake cool in the pan for 10 minutes, then use the sides of the baking paper to transfer the brownies to a cooling rack or cutting board. Drizzle with a little extra melted white chocolate, if you like (just melt in a small bowl or jug in the microwave in 30-second bursts).
- Serve warm with ice cream and extra strawberries. Alternatively, let cool completely before slicing into 9 or 12 brownies. You can do this in the fridge for 30 minutes or at room temperature. Use a large sharp knife with a small spray of oil on it for easier slicing.
Video
Notes
Baking time: You might need to make the recipe a couple of times to get the baking time just right in your particular oven. Check after 20 minutes, and then every 2 minutes after that. In my oven, it takes 23 minutes. If you're not sure, better to take the brownies out of the oven sooner rather than later. Remember they will continue 'setting' in the pan as they cool.
Consider cooling them in the fridge for 30 minutes. They'll set like fudge and also be easier to slice!
Serving suggestion: These strawberry brownies make a fantastic dessert. Serve warm with ice cream on top, and perhaps strawberry puree (use this 5-minute raspberry puree recipe).
To reheat: Reheat for 10 to 30 seconds in the microwave - start with 10 seconds and go from there if not hot enough. Overheating could make the brownies tough and dry.
Storage: Store in an airtight container in the fridge for 2 to 3 days. After this the strawberries may go past their best. These are not really suitable for freezing with the strawberries on top, but you could always freeze BEFORE adding the strawberries. Brownies freeze well for 2 to 3 months wrapped well in an airtight container or freezer bag. Let defrost, then scatter the strawberries and white chocolate drizzle over the top.
Variations: Consider sprinkling some freeze dried strawberries over the top as well, swirl a little strawberry jam through the top of the batter before baking. Add some toasted nuts to the batter.
Nutrition
Calories: 237kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 122mg | Potassium: 117mg | Fiber: 2g | Sugar: 22g | Vitamin A: 325IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg
