Okay, friends, let's get real. I have a confession to make. I'm completely, irrevocably, head-over-heels OBSESSED with brownies. Not just any brownies, mind you, but those fudgy, decadent, melt-in-your-mouth squares of pure chocolate bliss. And lately, I've been on a mission to elevate my brownie game to a whole new level. This obsession led me to creating these Strawberry Cake Brownies, where rich, fudgy chocolate meets the bright, fresh taste of strawberries in a delightful cream cheese swirl. I know, it sounds heavenly, right? Well, let me tell you, they are!
The idea for these brownies came to me during a recent trip to a local farmers market. I was wandering through the stalls, admiring all the beautiful produce, when I spotted a basket overflowing with perfectly ripe, juicy strawberries. Instantly, I knew I had to find a way to incorporate them into my next baking project. And what better canvas for those gorgeous red berries than a batch of decadent chocolate brownies?
What sets these brownies apart is the tangy cream cheese swirl studded with sweet strawberries. It's a flavor combination that is truly irresistible. The cream cheese adds a delightful tanginess that cuts through the richness of the chocolate, while the strawberries provide a burst of freshness that keeps you coming back for more. Trust me, these brownies are addictive. One bite, and you'll be hooked!
Required Equipments
- 9x13 inch baking pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Parchment paper
Strawberry Cake Brownies: Frequently Asked Questions
Strawberry Cake Brownies
These Strawberry Cake Brownies combine rich, fudgy chocolate with a tangy cream cheese and fresh strawberry swirl, creating an irresistible treat. Easy to make and perfect for any occasion, these brownies are sure to be a hit!
⏳ Yield & Time
Yield: 16 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the sides. This makes removing the brownies a breeze later on.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. I use an electric mixer for this, it just makes things easier, but a good ol' whisk and some elbow grease works too! Make sure there aren't any lumps of butter remaining.
- Beat in the eggs one at a time, then stir in the vanilla extract. Don't skip the vanilla—it adds such a lovely warmth to the brownies. Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This ensures that the dry ingredients are evenly distributed throughout the batter.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can result in tough brownies. A few streaks of flour are okay at this point.
- In a separate bowl, beat together the cream cheese and powdered sugar until smooth and creamy. This creates a tangy, sweet swirl that contrasts beautifully with the rich chocolate brownie.
- Gently fold in the diced strawberries into the cream cheese mixture. This adds a burst of freshness and fruity flavor to the swirl.
- Pour half of the brownie batter into the prepared baking pan. Drop spoonfuls of the cream cheese mixture over the brownie batter, then gently swirl it with a knife or skewer.
- Pour the remaining brownie batter over the cream cheese swirl. Sprinkle the chocolate chunks over the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Keep an eye on them – everyone's oven is different.
- Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve. Resist the urge to eat them all at once... if you can!
- You can also consider adding some strawberry drizzle.
📝 Notes
🍎 Nutrition
Calories: 250 kcal
Protein: 3g
Fat: 14g
Carbohydrates: 30g
Fiber: 1g
Calcium: 50mg
