Strawberry Mint Brownies
Rich, fudgy chocolate brownies infused with mint and loaded with fresh strawberries. Perfectly balanced between sweet and refreshing, these brownies are a simple yet indulgent treat for any occasion. Quick to make, fiber-rich, and packed with good fats, they’re a satisfying dessert that everyone will enjoy.
Equipment
- 1 microwave-safe mixing bowl
- 1 8x8-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.
