Decadent Chocolate-Covered Strawberry Brownies

Ingredients

Brownie Base

• 1/2 cup (115 g) unsalted butter, melted
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1 ½ cups (190 g) all‑purpose flour
• 3/4 cup (75 g) unsweetened cocoa powder
• 1 tsp baking powder

Strawberry Swirl

• 1 cup fresh strawberries, hulled
• 2 Tbsp granulated sugar
• 1 tsp lemon juice

Chocolate Coating

• 8 oz (225 g) dark chocolate, finely chopped
• 2 Tbsp heavy cream
• ½ tsp flaky sea‑salt

Seasonings & Extras

• 1 tsp vanilla extract
• Pinch of kosher salt

Instructions

Mixing the Brownie Batter

1. Combine wet ingredients. In a large bowl whisk together 1/2 cup melted butter, 1 cup sugar, and 2 eggs until smooth and slightly glossy. Adding the 1 tsp vanilla extract now ensures the flavor is evenly distributed.
2. Incorporate dry components. Sift 1 ½ cups flour, 3/4 cup cocoa powder, and 1 tsp baking powder together. Gently fold the dry mixture into the wet batter, being careful not to over‑mix; a few streaks are fine.
3. Swirl in strawberry puree. Pour half of the cooled strawberry puree over the batter. Using a spatula, create ribbons by swirling the puree through the chocolate mixture. This creates the signature pink‑marbled effect.
4. Transfer to pan. Grease a 9‑inch square baking pan with butter or line it with parchment. Spread the batter evenly, smoothing the top with the back of a spoon.
5. Bake. Place the pan in a pre‑heated oven at 350°F (175°C) and bake for 25‑30 minutes. The edges should look set while a toothpick inserted in the center comes out with a few moist crumbs—this signals a fudgy interior.