9oz255 g cups fresh or frozen strawberries*, see note
1 ½cups225 g all purpose flour
1 ½cups375 g butter
12oz350 g chocolate
1 ½cups300 g sugar
⅔cup200 g light brown sugar
Preheat oven to 350 degrees F. Line a 9 x 13 inch (22 x 30 cm) pan with parchment paper.
Place strawberries in a high speed blender or food processor and puree until smooth. Sieve puree to remove the seeds and set aside.
In a medium bowl, whisk flour and salt. Set aside.
Place the butter and chocolate in medium size saucepan over low heat until completely melted. Remove from heat and whisk in both sugars, eggs, and vanilla.
Sprinkle the flour mixture over the chocolate mixture. Use a spatula to fold the flour until just combined.
Pour the mixture into the prepared pan and spread out to an even layer. Drizzle the strawberry puree over the bater and swirl using a table knife. Bake the brownies for 25-35 minutes, rotating the pan halfway through baking. Do not over bake!
Remove brownies from oven and cool completely on a wire rack. Cut into squares and enjoy!
Store brownies in an airtight container in the refrigerator for up to 5 days.
*Thaw strawberries before pureeing, if using frozen.
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