Strawberry Crunch Brownies
Delicious brownies topped with a crunchy strawberry layer, combining rich chocolate and fruity flavors for a delightful dessert experience.
Ingredients
Brownie Base Ingredients
- 1 cup unsalted butter Melted
- 2 cups granulated sugar
- 4 large eggs Room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Strawberry Crunch Topping Ingredients
- 1 cup crushed freeze-dried strawberries
- 1 cup whipped topping or whipped cream
- Fresh strawberries optional for garnish Sliced
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- In a large mixing bowl, melt the butter.
- Add in the granulated sugar and mix until well combined.
- Stir in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Pour the brownie batter into the prepared baking dish and smooth the top with a spatula.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Topping Preparation
- While the brownies are baking, prepare the strawberry crunch topping by combining the crushed freeze-dried strawberries with the whipped topping, folding gently.
- Once the brownies are done, allow them to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Spread the strawberry crunch topping evenly over the cooled brownies.
- Optionally, slice fresh strawberries and arrange them on top of the crunch layer.
- Cut the brownies into squares and serve.
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Notes
For best results, measure your ingredients accurately, especially flour and cocoa powder. Try not to overbake the brownies for a fudgier texture. Use fresh freeze-dried strawberries for the topping.