Why you’ll love this Strawberry Loaded Brownies recipe
Extra Fudgy with a Fruity Twist
Rich, chocolatey brownies made even better with fresh strawberries and a gooey chocolate drizzle.
Show-Stopping Yet Easy
These are simple to make but impressive enough for parties, gatherings or romantic desserts.
Perfect Combo of Flavours
The richness of chocolate pairs perfectly with the freshness of strawberries. It’s sweet, tart and indulgent.
Great for Sharing
They are cut into bite-sized cubes and served loaded-style, these are ideal for dessert platters or grazing boards.
Customisable Topping
Swap strawberries for raspberries or add crushed nuts, mini marshmallows or sprinkles to suit any occasion.
Top Tips when making Strawberry Loaded Brownies
Use Room Temp Eggs
They blend better with the sugar and give a lighter, more even texture.
Don’t Overbake
Take the brownies out when the centre still looks slightly soft as they’ll continue to set as they cool. Plus it will give them that fudgy and chewy texture.
Cool Completely Before Topping
If the brownies are too warm then the strawberries may wilt and the chocolate drizzle could melt too thin, so make sure the brownies are cool.
Use Melted Chocolate Spread, Not Sauce
A thick chocolate spread that has been melted gently as this creates a rich drizzle without running everywhere.
Assemble Just Before Serving
For the freshest presentation, top with strawberries and drizzle just before serving. This will make it look fresh and delicious!
Ingredients
- 150 g Unsalted butter
- 250 g Sugar
- 100 g Plain Flour
- 30 g Cocoa Powder
- 3 Eggs medium
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 100 g Milk Chocolate melted
- 100 g Milk Chocolate chunks
- Strawberries
- Chocolate spread (melted)
Instructions
Brownies recipe
- Pre-heat the oven to 180/170 fan Celsius and line an 8 inch baking tin with parchment paper.
- Mix the butter and sugar with an electric hand whisk (you can use a normal whisk or wooden spoon) and then add in the eggs. Beat the mixture until thick and fluffy.
- Add in the melted chocolate and vanilla essence and mix in with the whisk.
- Sift in the flour, sugar and baking powder and mix in with a spatula or wooden spoon until combined.
- Mix in the chocolate chunks and then pour the mixture into the lined baking tin.
- Place into a pre-heated oven for 30 mins at 170°C and then reduce the heat to 160°C for another 10 minutes. Once baked, allow the brownies to cool in the tin before serving.
Toppings
- Cut the brownies into small cubes and place onto a plate. Top with chopped strawberries and drizzle with chocolate spread.
Storage tips
Brownies Alone: Store uncut or cut brownies in an airtight container at room temperature for up to 3–4 days.
With Toppings: Once topped with strawberries, store in the fridge and consume within 24 hours for best freshness.
Freezer-Friendly: Freeze the baked brownies (without toppings) for up to 1 month. Thaw and decorate when ready to serve.
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Ingredients
Method
- Pre-heat the oven to 180/170 fan Celsius and line an 8 inch baking tin with parchment paper.
- Mix the butter and sugar with an electric hand whisk (you can use a normal whisk or wooden spoon) and then add in the eggs. Beat the mixture until thick and fluffy.
- Add in the melted chocolate and vanilla essence and mix in with the whisk.
- Sift in the flour, sugar and baking powder and mix in with a spatula or wooden spoon until combined.
- Mix in the chocolate chunks and then pour the mixture into the lined baking tin.
- Place into a pre-heated oven for 30 mins at 170°C and then reduce the heat to 160°C for another 10 minutes. Once baked, allow the brownies to cool in the tin before serving.
- Cut into small squares and pipe on a ribbon and bow with melted chocolate.
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