Strawberry Shortcake Brownies
A delicious twist on classic desserts, combining rich chocolate brownies with fresh strawberries and whipped cream.
Ingredients
Brownie base
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped Use fresh strawberries for best flavor.
Topping
- 1 cup whipped cream Can use whipped coconut cream as a dairy-free option.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9"x9" baking dish.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, mix the melted butter and sugar until well combined. Stir in the eggs and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped strawberries.
Baking
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Serving
- Once cooled, top the brownies with whipped cream and additional strawberries if desired. Serve and enjoy!
Notes
Store the brownies in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week, keeping whipped cream separate until ready to serve. For added indulgence, drizzle chocolate sauce on top.