Ingredients
Scale
- All-purpose flour 1 cup
- Unsweetened cocoa powder 1/2 cup
- Granulated sugar 1 cup
- Brown sugar 1/2 cup
- Salt 1/4 teaspoon
- Baking powder 1/2 teaspoon
- Eggs 2 large
- Unsalted butter, melted 1/2 cup
- Vanilla extract 1 teaspoon
- Fresh strawberries, hulled and chopped 1 cup
- Heavy cream 1 cup
- Powdered sugar 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- Step 2: In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, salt, and baking powder.
- Step 3: Add melted butter, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Fold in half of the chopped strawberries.
- Step 4: Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely.
- Step 5: While brownies are cooling, make the whipped cream: In a chilled bowl, beat heavy cream and powdered sugar until stiff peaks form.
- Step 6: Cut brownies into squares. Top with whipped cream and remaining chopped strawberries.
Notes
- Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, gooey treat, microwave individual brownie squares for 10-15 seconds before topping with whipped cream.
- Serve these brownies slightly chilled for a refreshing dessert, especially delicious on a warm day.
- Don't overmix the batter once the wet and dry ingredients are combined to keep the brownies tender and avoid a tough texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American