Introduction
Transform everyday baking ingredients into a show-stopping dessert with these Strawberry Shortcake Brownies! This recipe is your shortcut to impressive results, perfect for busy weeknights or impromptu gatherings. Get ready for a delightful explosion of sweet, fruity goodness that’s as easy as it is delicious!
Why This Works
This recipe cleverly combines the fudgy richness of classic brownies with the bright, summery taste of strawberry shortcake. The result? A flavor combination that’s utterly irresistible, yet surprisingly simple to achieve. We’ve streamlined the process to minimize prep time without sacrificing any of that decadent deliciousness.
Key Ingredients
🍓 1 cup fresh strawberries, hulled and sliced
🍫 1 cup semi-sweet chocolate chips
🧈 1/2 cup unsalted butter, melted
🥚 2 large eggs
🍯 1 cup granulated sugar
🥛 1/2 cup buttermilk
🥄 1 teaspoon vanilla extract
🌾 1 cup all-purpose flour
🥄 1/2 teaspoon baking powder
🤏 1/4 teaspoon salt
🍰 1/2 cup heavy cream, whipped (for topping)
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
2️⃣ In a large bowl, melt the butter. Stir in the granulated sugar until well combined.
3️⃣ Beat in the eggs one at a time, then stir in the vanilla extract and buttermilk.
4️⃣ In a separate bowl, whisk together the flour, baking powder, and salt.
5️⃣ Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
6️⃣ Fold in the chocolate chips and sliced strawberries.
7️⃣ Pour the batter into the prepared baking pan and spread evenly.
8️⃣ Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
9️⃣ Let the brownies cool completely in the pan before topping with whipped cream.
Handy Tips
- Use fresh, ripe strawberries for the best flavor.
- If you don’t have buttermilk, you can substitute with 1/2 cup milk + 1/2 teaspoon lemon juice or white vinegar. Let it sit for 5 minutes before using.
- For extra chocolatey goodness, add a tablespoon of cocoa powder to the dry ingredients.
Heat Control
Baking at 350°F (175°C) ensures evenly cooked brownies with a perfectly fudgy center. Overbaking will result in dry brownies, so keep a close eye on them during the last few minutes of baking.
Crunch Factor
The combination of fudgy brownie base and fresh strawberries offers a delightful textural contrast. The strawberries add a juicy burst against the brownie’s slightly chewy texture.
Pro Kitchen Tricks
- For a shortcut, use store-bought whipped cream.
- Add a sprinkle of powdered sugar on top for an extra touch of sweetness.
- For an intense strawberry flavor, blend a handful of strawberries into a puree and add it to the batter.
Storage Tips
Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Gift Packaging Ideas
These brownies are perfect for gifting! Package them in a pretty tin or box, tied with a ribbon. A small handwritten card adds a personal touch.
Flavor Variations
🌟 Lemon Strawberry: Add the zest of one lemon to the batter and a drizzle of lemon curd on top.
🌟 White Chocolate Strawberry: Substitute white chocolate chips for semi-sweet chocolate chips.
🌟 Raspberry Swirl: Fold in 1/2 cup of raspberry jam into the batter for a delightful swirl.
🌟 Coconut Strawberry: Add 1/2 cup of shredded coconut to the batter.
Troubleshooting
- Brownies are dry: You may have overbaked them. Next time, check for doneness a few minutes earlier.
- Brownies are gummy: You may have underbaked them. Try increasing the baking time by a few minutes.
- Brownies are flat: Make sure your baking powder is fresh.
FAQ
Q: Can I use frozen strawberries? A: Thaw and drain the strawberries thoroughly before adding them to the batter to prevent a watery consistency.
Q: Can I make these brownies ahead of time? A: Yes, bake the brownies a day or two ahead of time and store them as directed.
Q: Can I use a different type of chocolate? A: Absolutely! Dark chocolate, milk chocolate, or even a combination would work well.
Q: Are these brownies gluten-free? A: No, this recipe uses all-purpose flour. You can try substituting with a gluten-free flour blend, but results may vary.
Q: How many brownies does this recipe make? A: This recipe makes approximately 16 brownies.
Conclusion
These Strawberry Shortcake Brownies are a guaranteed crowd-pleaser! Their irresistible combination of sweet and fruity flavors, along with their incredibly easy preparation, makes them perfect for any occasion. Share this recipe with your friends and family—and don’t forget to rate and review it on RateMyRecipes! Enjoy!
5-Ingredient Strawberry Shortcake Brownies: Your New Weeknight Dessert
Deliciously rich brownies topped with fresh strawberries and whipped cream for a delightful twist on classic shortcake.
Ingredients
- 1 cup brownie mix
- 1/4 cup water
- 1 cup fresh strawberries, sliced
- 1 cup whipped cream
- 1 tablespoon powdered sugar
Instructions
- Preheat your oven to 175u00b0C (350u00b0F) and grease an 8-inch square baking pan.
- In a mixing bowl, combine the brownie mix and water until well combined, then pour into the prepared baking pan.
- Bake the brownies in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the brownies are baking, prepare the strawberry topping by mixing sliced strawberries with powdered sugar and set aside to macerate.
- Once the brownies are done, let them cool for about 15 minutes before cutting into squares.
- Top each brownie square with a generous dollop of whipped cream and a spoonful of the macerated strawberries before serving.
Tips
- For extra flavor, add a splash of vanilla extract to the whipped cream.
- Serve the brownies warm for a gooey texture, or refrigerate for a firmer bite.