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Home » Recipes » Brownies & Bars Recipes

Strawberry Brownies

Published: Jan 20, 2021 · Modified: Jan 27, 2023 by Natalie · This post may contain affiliate links · 4 Comments

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These Strawberry Brownies combine fudgy strawberry brownies with a layer of luscious cheesecake. This recipe makes the perfect treat to make for Valentine’s Day or during strawberry season!

A batch of strawberry cheesecake brownies cut into squares.

This strawberry brownies recipe features rich, chocolatey brownies with fresh strawberries baked inside. The layer of cream cheese on top turns them into strawberry cheesecake brownies.

These chocolate strawberry brownies combine two of my favorite things: strawberries and brownies! They are a chocolate and strawberry sensation!

For more chocolate dessert recipes, try my Nutella Brownies and these Flourless Chocolate Cupcakes.

Jump to:
  • Why We Love This Recipe
  • Ingredients
  • Substitutions & Variations
  • Instructions
  • Expert Tips
  • Recipe FAQs
  • More Strawberry Recipes You Will Love
  • Strawberry Brownies

Why We Love This Recipe

  • Everyone loves chocolate and strawberries together!
  • They fudgy strawberry brownies are topped with a cheesekcake layer! For another cheesecake brownie recipe, try these Red Velvet Oreo Brownies!
  • They’re the perfect Valentine’s Day recipe. You can also make these during strawberry season!

Ingredients

Here are some useful notes on the ingredients needed to make these homemade strawberry brownies.

  • Butter-Use unsalted butter. The butter is going to be melted, so it doesn’t need to be room temperature.
  • Eggs– You’ll need 3 large eggs. Make sure eggs are room temperature so they best incorporate into the batter.
  • Strawberries-Strawberries are what make these brownies extra special! They taste so good with the chocolate. You’ll need 1 cup of chopped fresh strawberries.
  • Cream cheese– Use full fat brick-style cream cheese and not the tub of cream cheese. Cream cheese should be full fat.

Please see recipe card below for full list of ingredients and their measurements.

Substitutions & Variations

  • You can use salted butter in place of unsalted butter. If you use salted butter, you’ll only need to add 1/4 teaspoon of salt to the batter.
  • These brownies are delicious with or without the cream cheese topping. Feel free to leave out the cream cheese topping if you prefer.
  • Leave out the extra melted chocolate at the end if you prefer.
  • I haven’t made these brownies without eggs. If you’re looking for a good vegan brownie recipe, try these Best Ever Vegan Brownies by Nora Cooks!
  • Use a 1:1 substitute of gluten free flour to make these gluten free.

Instructions

Step 1: Melt the butter and chocolate chips together in the microwave or on the stovetop. Pour the mixture into a large mixing bowl. 

Step 2: Whisk the the granulated sugar, brown sugar and vanilla with the melted butter and chocolate. Add the eggs and whisk for an additional 2 minutes. 

Step 3: Stir in the dry ingredients and mix until combined. Avoid overmixing.  

Brownies in a pan lined with parchment paper with chopped strawberries on top.
A square pan with brownies and chopped strawberries on top.

Step 4: Spread the brownie batter into an 8 x 8 inch pan. Top with half the strawberries and bake at 350 Fahrenheit for 30 minutes. 

Step 5: While the brownies bake, make the cream cheese layer. Using an electric mixer or food processor, blend the cream cheese, egg, and ⅓ cup sugar for 2-3 minutes or until smooth and fluffy.

Cheesecake topping spread on top of brownies in a square pan.
Cheesecake and chopped strawberries on top of a pan of brownies.

Step 6: Remove brownies from oven and carefully spread the cream cheese mixture over the brownies. Top with the remaining strawberries. Bake for an additional 20 minutes or until the cheesecake is set.

Step 7: Remove from oven and scatter the chopped chocolate over the top. Return the brownies to the oven for an additional 1-2 minutes to allow the chocolate to melt.

A chocolate brownie topped with cream cheese and strawberry slices.

Expert Tips

Tip #1: Use a light colored metal pan. I wouldn’t recommend using a glass pan or a dark colored pan for brownies.

Tip #2: Use a long, sharp knife to slice brownies. For best results, run the knife under hot water and wipe dry between slices.

Tip # 3: Avoid overmixing. Overmixing lets more air into the batter and gives you cakey brownies.

Recipe FAQs

Do you cut brownies hot or cold?

It’s best to cut brownies when they have cooled completely. This allows the brownies to set and makes it easier to cut them.

How do you store brownies?

Store these strawberry cream cheese brownies in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days. Freeze for up to 3 months.

Can I use store bought brownies instead?

Yes you can. I prefer making strawberry brownies from scratch, but you can use store-bought if you like.

More Strawberry Recipes You Will Love

  • Strawberry Basil Cake
  • Mini blueberry strawberry pies and fresh blueberries and strawberries on parchment paper.
    Blueberry Strawberry Pies
  • No Bake Strawberry Pies
  • Strawberry Mousse

 

A batch of strawberry brownies with cheesecake and chocolate on top.

Strawberry Brownies

Natalie
These fudgy Strawberry Brownies have a layer of luscious cheesecake baked on top. The recipe is super easy and they're the perfect treat for Valentine's Day and strawberry season!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 50 minutes mins
Course Brownies
Cuisine American
Servings 16 servings
Calories 259 kcal

Ingredients
 
 

CHEESECAKE TOPPING

  • 8 ounces cream cheese room temperature
  • 1 egg
  • 1/3 cup sugar

STRAWBERRY BROWNIES

  • 1/2 cup unsalted butter melted
  • 3/4 cups semisweet chocolate chips
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar packed
  • 1 1/4 teaspoons vanilla extract
  • 3 large eggs room temperature
  • 3/4 cup plus 2 tablespoons flour
  • 1/2 cup plus 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup fresh strawberries chopped, divided

Chocolate Topping

  • 2 ounces dark chocolate chopped, optional

Instructions
 

FOR THE CHEESECAKE FILLING

  • Using an electric mixer or food processor, blend the cream cheese, egg, and ⅓ cup sugar for 2-3 minutes until smooth and fluffy. Set aside.

FOR THE BROWNIES

  • Preheat the oven to 350 F. Line an 8×8 inch square pan with two strips of parchment paper. Leave an overhang on all four sides. 
  • Melt the butter in the microwave until just melted (alternatively, you can melt it over the stove top) Add the chocolate chips and stir until melted. Return to the microwave for a brief time and stir until just melted. Pour into a large mixing bowl. 
  • To the melted butter/chocolate mixture, add the sugars and vanilla. Whisk for one minute. Add the eggs one at a time and whisk for an additional 2 minutes. 
  • Using a wooden spoon or spatula, stir in the flour, baking powder, cocoa powder and salt and mix until combined. Avoid overmixing.  
  • Pour the brownie batter into the pan. Use a spatula or offset spatula to evenly spread the brownies. Top with half the strawberries. Bake the brownies for 30 minutes. 
  • While the brownies bake, prepare the cream cheese topping (see below for instructions). 
  • Remove brownies from oven and carefully spread the cream cheese mixture over the brownies with a spatula or offset spatula. Top with remaining strawberries. Bake for an additional 20 minutes or until the cheesecake is set.
  • If adding the chocolate on top, remove the brownies from the oven during the last minute of baking. Scatter the chopped chocolate over the top. Bake for an additional 1-2 minutes until the chocolate melts. Remove from the oven.
  • Allow the brownies to cool in the pan at room temperature then transfer to the refrigerator to cool completely.

Notes

Allow to cool: It's best to allow brownies to cool completely before slicing. 
Slicing: Use a long, sharp knife to slice brownies. For best results, run the knife under hot water and wipe dry between slices.
Storage: Store brownies in an airtight container in the refrigerator. 

Nutrition

Serving: 1brownieCalories: 259kcalCarbohydrates: 29gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 71mgSodium: 150mgPotassium: 107mgFiber: 1gSugar: 27gVitamin A: 432IUVitamin C: 5mgCalcium: 42mgIron: 1mg
Tried this Recipe? Let us know!Let us know how it was!
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Comments

  1. Colleen Barrett

    May 25, 2023 at 8:46 am

    In step 7 “..scatter the chocolate over the top”
    What chocolate? More chocolate chips? 🤷‍♀️

    Reply
    • Natalie

      May 25, 2023 at 9:11 am

      Hi Colleen, I’m so sorry about that. The extra chocolate on top is mentioned in the blog post, but I forgot to include it in the recipe card. I will add it right now. I like to add about 50 grams of chopped dark chocolate on top, but this is optional. The brownies are delicious with or without it. Apologies again for the error. Please let me know if you have any other questions.

      Reply
      • Colleen

        June 03, 2023 at 12:59 pm

        Thank you! I have some Dove dark chocolate. I will try that!

        Reply
        • Natalie

          June 04, 2023 at 5:43 pm

          My pleasure! That sounds perfect. I hope you love them 🙂

          Reply

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I’m Natalie, the baker and photographer here at Parsley and Icing! Here you will find a collection of delicious and decadent dessert recipes made with fresh, from scratch ingredients! More About Natalie and Parsley and Icing

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