Description
A dreamy layer of rich, fudgy brownies topped with a sweet, crunchy strawberry topping. This playful twist on classic brownies adds a pop of color and flavor, making it a fun and delicious dessert!
Ingredients
For the Brownie Base:
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1/2 cup unsalted butter, melted
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup all-purpose flour
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1/4 cup cocoa powder
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1/4 teaspoon salt
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1/2 teaspoon baking powder
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1/2 cup semi-sweet chocolate chips
For the Strawberry Crunch Topping:
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1/2 cup graham cracker crumbs (about 5–6 crackers)
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1/4 cup strawberry gelatin powder (not the sugar-free variety)
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3 tablespoons unsalted butter, melted
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1/2 cup freeze-dried strawberries, crushed (optional for extra strawberry flavor)
Instructions
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, leaving some overhang for easy removal, or lightly grease the dish with butter or cooking spray.
In a medium-sized mixing bowl, combine the melted butter and granulated sugar. Stir until the mixture is smooth and well combined. Add the eggs and vanilla extract, and mix until fully incorporated.
In another bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in dense brownies.
Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter. The batter will be thick and fudgy, which is perfect for these brownies.
Pour the brownie batter into the prepared baking dish and spread it into an even layer using a spatula. Place the dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (not wet batter).
Be careful not to overbake, as you want these brownies to remain fudgy and soft. Once baked, remove the brownies from the oven and allow them to cool in the baking dish on a wire rack for about 10 minutes.
While the brownies are baking, prepare the strawberry crunch topping. In a medium-sized bowl, combine the graham cracker crumbs, strawberry gelatin powder, and crushed freeze-dried strawberries (if using). Stir until well mixed.
Add the melted butter to the dry ingredients and mix until the butter is evenly distributed, creating a crumbly, slightly sticky texture.
Once the brownies have cooled slightly, gently press the strawberry crunch topping onto the surface of the brownies, ensuring it covers the entire top. The crunch topping will add a beautiful color and texture to the brownies.
Allow the brownies to cool completely in the baking dish on a wire rack. Once cooled, lift the brownies out of the dish using the parchment paper overhang and transfer them to a cutting board.
Cut the brownies into 12 even squares, or larger portions if preferred. The strawberry crunch topping will remain crisp while the brownie base stays rich and fudgy.
Serve the Strawberry Crunch Brownies as a fun, delicious dessert at your next gathering or enjoy them as an afternoon treat with a cup of tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 280-320 kcal
- Fat: 14-16g
- Carbohydrates: 40-45g
- Protein: 3g