Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh strawberries, hulled and sliced
- ½ cup semi-sweet chocolate chips
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: Gently fold in the sliced strawberries and chocolate chips.
- Step 5: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Step 6: Let the brownies cool completely in the pan before cutting and serving.
Notes
- Store leftover Strawberry Shortcake Brownies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, gooey experience, microwave individual brownies for 10-15 seconds, or gently reheat in a low oven until heated through.
- Serve these brownies warm with a dollop of whipped cream and a fresh strawberry for an extra burst of flavor.
- To prevent the strawberries from sinking to the bottom, gently toss them in a tablespoon of flour before adding them to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American