Description
Sweet and indulgent Strawberry Sweetheart Brownies with a luscious homemade strawberry swirl, perfect for Valentine’s Day or any special occasion. These moist cocoa brownies are elevated with a bright, fruity strawberry sauce swirled throughout, creating a beautiful marbled and heart-shaped effect.
Ingredients
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup milk
Strawberry Swirl
- 1/2 cup fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
Optional
- Powdered sugar, for dusting
Instructions
- Prepare the Strawberry Swirl: In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 5-7 minutes or until the strawberries break down and release their juices.
- Thicken the Strawberry Sauce: Use a fork or immersion blender to mash the strawberries into a smooth sauce. Continue cooking for an additional 3-5 minutes until it thickens to a syrup-like consistency. Remove from heat and set aside to cool.
- Make the Brownie Batter: In a large mixing bowl, combine the melted butter and granulated sugar. Stir in the eggs and vanilla extract, mixing until smooth and fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the milk until the batter is smooth.
- Add the Strawberry Swirl: Drop spoonfuls of the cooled strawberry sauce onto the brownie batter. Use a toothpick or knife to swirl the sauce into the batter, creating a marbled effect. For an added Valentine’s Day touch, carefully arrange the strawberry sauce in heart shapes before swirling.
- Bake and Cool: Pour the batter into a prepared baking pan. Bake at 350°F (175°C) for 25 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional Serving: Dust the cooled brownies lightly with powdered sugar before cutting into 16 squares and serving.
Notes
- Ensure the strawberry sauce is thick and cooled before swirling to prevent it from sinking to the bottom.
- Use fresh ripe strawberries for the best flavor and natural sweetness.
- Do not overmix the batter once dry ingredients are added to keep the brownies tender.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These brownies can be served slightly warm or at room temperature.
