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Fudgy Strawberry Shortcake Brownies

Fudgy Strawberry Shortcake Brownies for Blissful Summer Days

Enjoy these Fudgy Strawberry Shortcake Brownies, a versatile dessert perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup All-Purpose Flour Swap for gluten-free flour for a gluten-free version.
  • 3/4 cup Unsweetened Cocoa Powder Dutch-process cocoa offers a milder taste.
  • 1 teaspoon Baking Powder Use fresh for optimal results.
  • 1/2 teaspoon Kosher Salt Balances sweetness and enhances flavors.
  • 1 cup Granulated Sugar Superfine sugar can be used for a lighter result.
  • 1/2 cup Brown Sugar Use light or dark brown sugar interchangeably.
  • 1/2 cup Unsalted Butter Consider margarine for a dairy-free option.
  • 1/4 cup Vegetable Oil Melted coconut oil gives a tropical twist.
  • 2 large Eggs Flax eggs can be used for a vegan alternative.
  • 1 teaspoon Vanilla Extract Almond extract could also be used.
For the Topping
  • 2 cups Fresh Strawberries Use frozen if thawed and well-drained.
  • 1 cup Shortcake Biscuits Can be homemade or store-bought.

Equipment

  • 8X8-inch Baking Pan
  • Mixing Bowls
  • whisk
  • spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.
  2. In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined.
  3. Melt the butter and let it cool, then stir in granulated and brown sugars until smooth. Beat in eggs, vanilla extract, and vegetable oil.
  4. Gradually add dry ingredients into the wet mixture, stirring gently until just combined.
  5. Fold in half of the strawberries and crumbled shortcake, then pour the batter into the prepared pan.
  6. Top with remaining strawberries and crumbled shortcake.
  7. Bake for 25-30 minutes. Check for doneness with a toothpick; it should come out with moist crumbs.
  8. Let cool completely in the pan on a wire rack before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For optimal results, do not overmix the batter and allow brownies to cool completely before cutting.

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