Description
These fudgy strawberry brownies feature a tender crumb and bright, fresh flavors, enhanced by a tangy lemon cream cheese swirl. They provide a perfect balance of rich dessert and fruity delight, perfect for using fresh strawberries in spring or summer.
Ingredients
Scale
- 1.5 sticks (170 g) unsalted butter, melted
- 1.25 cups (250 g) granulated sugar, divided
- 3 large eggs, 2 for batter + 1 yolk for swirl
- 1 cup (125 g) all-purpose flour
- 1 teaspoon (5 g) baking powder
- 0.25 teaspoon (2 g) salt
- 3 teaspoons (15 ml) vanilla extract, divided
- 1.5 cups (250 g) fresh strawberries, finely diced
- 4 ounces (113 g) full-fat cream cheese, softened
- Zest of 1 lemon (5 g)
- 1 tablespoon (5 g) freeze-dried strawberry powder, optional garnish
- 0.25 cups (50 g) fresh strawberries, thinly sliced garnish
Instructions
- Prep Oven and Pan: Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper, allowing an overhang on two sides.
- Make Brownie Batter Base: Whisk melted butter and 1 cup (200 g) granulated sugar in a large bowl. Beat in 2 large eggs one at a time. Stir in 2 teaspoons (10 ml) vanilla extract until smooth.
- Combine Dry Ingredients and Fruit: In a separate bowl, whisk together flour, baking powder, and salt. Add the dry mixture to the wet mixture, mixing gently until just combined. Fold in the finely diced fresh strawberries.
- Prepare Lemon Cream Cheese Swirl: Beat softened cream cheese, 1/4 cup (50 g) granulated sugar, 1 large egg yolk, 1 teaspoon (5 ml) vanilla extract, and lemon zest in a medium bowl until completely smooth and creamy.
- Layer and Swirl Batters: Pour about two-thirds of the brownie batter into the prepared pan. Dollop spoonfuls of the cream cheese mixture over the batter. Drop the remaining brownie batter in small spoonfuls over the cream cheese dollops. Gently swirl the two mixtures together using a skewer or thin knife to create a marbled pattern.
- Bake and Test Doneness: Bake for 30-35 minutes, or until a toothpick inserted into a brownie section (not cream cheese) comes out with moist crumbs attached. The edges should be lightly golden and set.
- Cool Completely: Allow the brownies to cool completely in the pan on a wire rack for at least 2 hours before attempting to lift them out.
- Garnish and Serve: Use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and dust with freeze-dried strawberry powder and serve alongside fresh strawberry slices.
Notes
To get clean, sharp cuts, chill the brownies for 30 minutes in the refrigerator before cutting, using a sharp knife wiped clean between cuts. Store leftover brownies in an airtight container in the refrigerator for 3-4 days. To freeze, wrap cooled and cut brownies tightly in plastic wrap and store for up to 3 months. Thaw overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300 kcal
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg