Indulge in these fudgy Strawberry Mint Brownies, where rich chocolate meets a refreshing hint of mint and juicy fresh strawberries.
Packed with fiber from cocoa and strawberries, along with protein from eggs and wholesome chocolate chips, these brownies offer a guilt-conscious treat.
Quick to prepare and naturally satisfying, they’re perfect for everyday baking, meal prep, or an easy, impressive dessert.
Strawberry Mint Brownies
Equipment
- 1 microwave-safe mixing bowl
- 1 8×8-inch baking pan
- Foil or parchment paper (for lining)
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
- Wire Rack
Ingredients
- 140 g 1 ¼ sticks unsalted butter
- 300 g 1 ½ cups granulated sugar
- 75 g ¾ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 large eggs cold
- 2 teaspoons peppermint extract
- 60 g ½ cup all-purpose flour
- 90 g ½ cup chocolate chips
- 125 g 1 cup fresh strawberries, chopped
Instructions
- Prepare Baking Pan: Begin by lining an 8×8-inch square baking pan with either parchment paper or aluminum foil. Ensure the lining extends slightly over the edges of the pan so the brownies can be lifted out easily once baked. Lightly grease the paper with a tiny bit of butter or non-stick spray to prevent sticking. Set the pan aside while you prepare the brownie batter.
- Melt Butter Mixture: Place 140 g (1 ¼ sticks) of unsalted butter into a microwave-safe mixing bowl. Add 300 g (1 ½ cups) granulated sugar, 75 g (¾ cup) cocoa powder, and ¼ teaspoon salt to the bowl. Microwave the mixture in 30-second intervals, stirring thoroughly between each session. Continue this process until the butter is completely melted and the mixture is smooth, glossy, and warm to the touch—but not hot enough to cook the eggs in the next step.
- Incorporate Eggs: Once the chocolate-butter mixture is ready, add the eggs one at a time. Begin by cracking the first egg into a small bowl to avoid shell fragments, then stir it thoroughly into the chocolate mixture until fully incorporated. Repeat with the second egg. Mixing the eggs individually ensures a smooth batter without lumps and helps achieve that fudgy texture.
- Add Peppermint Flavor: Measure 2 teaspoons of peppermint extract and gently fold it into the chocolate mixture. Stir carefully to evenly distribute the mint flavor throughout the batter. The mint will provide a refreshing contrast to the rich chocolate and enhance the overall flavor profile of your brownies.
- Fold in Flour: Gradually add 60 g (½ cup) of all-purpose flour to the mixture. Using a spatula, fold the flour in gently until fully combined. Avoid overmixing, as overworking the flour can make the brownies tough instead of soft and fudgy. The batter should appear thick, glossy, and slightly stretchy.
- Add Chocolate Chips: Next, fold in 90 g (½ cup) chocolate chips. Ensure they are evenly distributed throughout the batter. These chips will melt slightly during baking, creating pockets of gooey chocolate in each bite. For extra indulgence, reserve a few chips to sprinkle on top before baking.
- Incorporate Strawberries: Take 125 g (1 cup) of fresh strawberries, washed, hulled, and chopped into small pieces. Gently fold them into the batter, taking care not to crush them. The strawberries add natural sweetness, moisture, and a fruity freshness that complements the rich chocolate and mint.
- Transfer to Pan: Pour the prepared batter into the lined 8×8-inch pan. Use a spatula to spread it evenly, ensuring the corners are filled. For a beautiful finishing touch, arrange a few strawberry halves on top, lightly pressing them into the surface. This will create an attractive presentation once baked.
- Bake the Brownies: Place the pan in a preheated oven at 180°C (350°F/Gas 4). Bake for 35–40 minutes. To test doneness, insert a toothpick into the center of the brownies. It should come out mostly clean but still have a few moist crumbs clinging to it—this ensures the brownies remain fudgy rather than dry.
- Cool Completely: Once baked, remove the pan from the oven and place it on a wire rack. Allow the brownies to cool completely in the pan, which usually takes 1–2 hours. Cooling is crucial to help the brownies set properly and makes cutting them into squares easier without crumbling.
- Cut and Serve: Once cooled, carefully lift the brownies out of the pan using the parchment paper edges. Place on a cutting board and slice into 16 even squares using a sharp knife. Serve immediately, or store in an airtight container in the fridge for up to a week. For longer storage, freeze the brownies for up to three months and thaw overnight in the fridge before enjoying.
Notes
- Always use cold eggs to help the batter emulsify smoothly and maintain a fudgy texture.
- For the richest flavor, use unsweetened cocoa powder rather than natural cocoa alternatives.
- Fresh, ripe strawberries yield the juiciest results; avoid overripe or mushy berries, which can make the brownies too wet.
- Gently fold in the strawberries and chocolate chips to prevent the batter from deflating.
- A toothpick test ensures perfectly fudgy brownies—expect a few moist crumbs rather than a completely dry center.
Chef’s Secrets For Perfect Brownies
The key to these brownies’ irresistible texture is gentle folding.
Overmixing flour or fruit can lead to dense, dry brownies instead of soft, gooey squares.
Using cold eggs helps stabilize the batter, while warming the butter-sugar-cocoa mixture ensures the sugar dissolves evenly, giving a smooth, glossy finish.
For an extra layer of flavor, consider lightly toasting the chocolate chips or folding in a few crushed freeze-dried strawberries for a natural tartness.
Serving Suggestions To Impress Everyone
These brownies are versatile and pair beautifully with a variety of accompaniments.
Serve warm with a scoop of vanilla or mint chocolate chip ice cream for an indulgent dessert.
For brunch or a casual snack, enjoy with a dollop of whipped cream and a few fresh strawberries on top.
They also pair nicely with a hot cup of coffee or mint-infused tea, making them a great choice for cozy gatherings or weekday treats.
Storage Tips To Keep Fresh
Strawberry Mint Brownies store best in an airtight container in the refrigerator for up to a week.
Cooling completely before storing prevents condensation, which can make the brownies soggy.
For longer storage, individually wrap squares in plastic wrap and freeze for up to three months.
To serve, thaw overnight in the fridge or warm gently in the microwave for 15–20 seconds to restore their fresh-baked texture.
Frequently Asked Questions
1. Can I use frozen strawberries?
Yes, but thaw and drain them thoroughly to avoid excess moisture, which can make the brownies soggy.
Pat them dry with a paper towel before folding into the batter.
2. Can I substitute peppermint extract?
Absolutely! You can swap peppermint extract for vanilla extract or a few drops of almond extract.
Each will change the flavor profile slightly but still produce a delicious brownie.
3. How do I make the brownies extra fudgy?
Reduce the flour slightly or add one extra egg yolk.
Avoid overbaking; pull them out of the oven when a toothpick comes out with a few moist crumbs.
4. Can I make these gluten-free?
Yes. Replace all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum or another binder to maintain texture.
5. Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan.
Keep an eye on the baking time, as larger pans may require 5–10 extra minutes.
Check doneness with a toothpick for the perfect texture.
