Strawberry Crunch Brownies
These brownies are a delightful blend of rich chocolate, fresh strawberries, and a crunchy texture, topped with a sweet vanilla glaze. Perfect for impressing guests or as a sweet indulgence for yourself.
Ingredients
For the brownies
- 1 cup unsalted butter Melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup chopped fresh strawberries Add for extra flavor
- 1 cup crushed graham crackers For the crunch
For the glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking pan or line it with parchment paper.
- In a large mixing bowl, melt the butter. Add the granulated sugar and stir until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, mix together the flour, cocoa powder, and salt. Gradually add this dry mix to the wet mixture, stirring until just combined.
- Carefully fold in the chopped strawberries and crushed graham crackers.
Baking
- Pour the batter into your prepared pan, spreading it evenly.
- Bake for about 30-35 minutes. The edges will look set, but the center should still be a tad soft.
- Test doneness by sticking a toothpick in the center; it should come out with a few moist crumbs.
Glaze
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- If it’s too thick, add a little more milk, one teaspoon at a time until you reach the desired consistency.
Finishing Touch
- Let the brownies cool for about 10-15 minutes.
- Drizzle the sweet vanilla glaze over the top and allow it to set before cutting into squares.
Notes
For a different fruity twist, substitute strawberries with raspberries or diced peaches. Store leftovers in an airtight container at room temperature for up to 3 days.