As a baker, I’m always looking for unique ways to elevate classic desserts, and these Strawberry Crunch Brownies are the perfect example! Combining the rich, fudgy texture of brownies with a crunchy, fruity twist, these treats are a delicious blend of indulgence and freshness. The strawberries add a burst of flavor, while the crunchy topping gives each bite the perfect contrast. Whether you’re baking for a special occasion or just treating yourself, these Strawberry Crunch Brownies are sure to be a hit!
Ingredients + How to Bake the Strawberry Crunch Brownies
Ingredients:
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For the Brownie Base:
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1 cup (2 sticks) unsalted butter, melted
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1 1/2 cups granulated sugar
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3 large eggs
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1 tsp vanilla extract
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1/2 cup all-purpose flour
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1/3 cup unsweetened cocoa powder
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1/4 tsp salt
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1/4 tsp baking powder
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1/2 cup chopped strawberries (fresh or frozen)
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For the Crunch Topping:
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1 cup strawberry-flavored Jell-O powder
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2 cups graham cracker crumbs
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1/4 cup unsalted butter, melted
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1/2 cup powdered sugar
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1/2 cup freeze-dried strawberries, crushed
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Instructions:
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Preheat the oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal later. -
Prepare the brownie batter:
In a medium-sized bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, then whisk again until the mixture is well combined. In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder. -
Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix. Gently fold in the chopped strawberries, ensuring they are evenly distributed in the batter. -
Bake the brownie base:
Pour the brownie batter into the prepared pan, spreading it evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Once baked, allow the brownies to cool completely in the pan. -
Make the strawberry crunch topping:
While the brownies are cooling, prepare the topping. In a medium-sized bowl, mix together the strawberry-flavored Jell-O powder, graham cracker crumbs, powdered sugar, and melted butter. Stir until the mixture is fully combined and has a crumbly texture. Gently fold in the crushed freeze-dried strawberries for added flavor and crunch. -
Assemble the brownies:
Once the brownies are completely cooled, sprinkle the strawberry crunch topping evenly over the top. Press down gently to ensure it sticks. For an extra touch of sweetness, drizzle some melted chocolate over the crunch topping if desired. -
Serve:
Cut the brownies into squares and serve. The combination of the fudgy brownie base and crunchy strawberry topping is absolutely irresistible! These Strawberry Crunch Brownies are perfect for sharing at parties or enjoying as an afternoon treat.How Long to Bake, How to Store Leftovers, Tips for Perfect Strawberry Crunch Brownies
How Long to Bake:
Baking these Strawberry Crunch Brownies is relatively quick, but you want to make sure they’re perfectly baked for the best texture. For the brownie base, bake the brownies in a preheated oven at 350°F (175°C) for about 25-30 minutes. Keep an eye on them towards the end of the baking time. Insert a toothpick into the center of the brownies; it should come out with a few moist crumbs, but not wet batter. If the toothpick is too wet, allow them to bake for a few more minutes.
The brownies will continue to set as they cool, so it’s important not to overbake them. Overbaking can lead to a dry texture, which you want to avoid for this fudgy treat. The crunch topping doesn’t require baking, as it is added once the brownies are cooled.
How to Store Leftovers:
These Strawberry Crunch Brownies store beautifully, making them a great option for making ahead or keeping leftovers for later. After they’ve cooled completely, cut them into squares and place them in an airtight container. They can be stored at room temperature for up to 3 days. If you want them to last longer, keep them in the fridge for up to 5 days.
To keep the crunch topping fresh, ensure that the container is sealed properly. If the topping loses its crispness, you can pop them in a preheated oven at 300°F (150°C) for a few minutes to help restore the crunch.
Tips for Perfect Strawberry Crunch Brownies:
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Use fresh or frozen strawberries:
Fresh strawberries will provide the best flavor, but if you’re baking out of season, you can substitute frozen strawberries. Just be sure to thaw and drain them well before adding them to the batter to avoid excess moisture. -
Don’t overmix the batter:
When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense brownies, so be gentle when folding in the dry ingredients. -
Perfectly measure your flour and cocoa powder:
To ensure the right texture, make sure you’re measuring your flour and cocoa powder correctly. It’s best to spoon the flour into your measuring cup and level it off rather than scooping directly from the bag, which can lead to using too much. -
Press the crunch topping gently:
After sprinkling the strawberry crunch topping, press it down gently to help it adhere to the brownies. However, don’t press too hard, as you don’t want to crush the crunchy texture. -
Serve warm for extra indulgence:
These brownies are delicious on their own, but for an extra special treat, warm them slightly in the microwave for 10-15 seconds and serve with a scoop of vanilla ice cream. The chocolatey base and crunchy topping will pair wonderfully with the creamy ice cream.Frequently Asked Questions
1. Can I substitute the strawberries in this recipe with another fruit?
Yes, you can! While strawberries give these brownies a unique flavor, you can substitute them with other fruits like raspberries, blueberries, or even peaches. Just make sure to chop the fruit into small pieces to avoid too much moisture in the batter, which could affect the texture of the brownies. If you’re using a fruit that releases a lot of juice, consider reducing the amount of wet ingredients slightly to balance things out.
2. Can I make these brownies ahead of time?
Absolutely! These Strawberry Crunch Brownies are perfect for making ahead. You can bake them up to 2-3 days in advance and store them in an airtight container at room temperature or in the fridge. The crunch topping will remain crisp, and the brownies will continue to develop flavor as they sit. Just make sure to let them cool completely before storing, and you’ll have a delicious treat ready when you need it!
3. How can I make these brownies gluten-free?
To make these Strawberry Crunch Brownies gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that is specifically designed for baking to ensure the right texture. Additionally, check that your graham cracker crumbs and other ingredients are certified gluten-free. These simple swaps will give you the same delicious brownies without the gluten!
4. Can I freeze these brownies?
Yes, you can freeze these Strawberry Crunch Brownies! After they’ve cooled completely, cut them into squares and place them in an airtight container or a freezer-safe bag. Make sure to separate layers with parchment paper to prevent them from sticking together. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature or warm them in the oven for a few minutes.
Strawberry Crunch Brownies
- Total Time: 40 minutes
- Yield: 16 servings 1x
Description
These Strawberry Crunch Brownies are a delightful combination of rich, fudgy brownies and a crunchy, fruity topping. The sweet strawberries blend perfectly with the graham cracker and freeze-dried strawberry crunch for a treat that’s as beautiful as it is delicious. Perfect for any occasion, these brownies are sure to impress your guests, whether you serve them as a dessert, snack, or afternoon treat!
Ingredients
Scale-
For the Brownie Base:
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1 cup (2 sticks) unsalted butter, melted
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1 1/2 cups granulated sugar
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3 large eggs
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1 tsp vanilla extract
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1/2 cup all-purpose flour
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1/3 cup unsweetened cocoa powder
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1/4 tsp salt
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1/4 tsp baking powder
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1/2 cup chopped strawberries (fresh or frozen)
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For the Crunch Topping:
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1 cup strawberry-flavored Jell-O powder
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2 cups graham cracker crumbs
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1/4 cup unsalted butter, melted
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1/2 cup powdered sugar
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1/2 cup freeze-dried strawberries, crushed
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Instructions
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Preheat the oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper.
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Prepare the brownie base: In a bowl, whisk together melted butter and sugar. Add eggs and vanilla, mixing until smooth. Sift together flour, cocoa powder, salt, and baking powder, then fold them into the wet ingredients. Gently stir in chopped strawberries.
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Bake the brownie base: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out with moist crumbs. Let the brownies cool completely.
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Prepare the crunch topping: Combine Jell-O powder, graham cracker crumbs, powdered sugar, and melted butter. Stir until crumbly, then mix in the crushed freeze-dried strawberries.
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Assemble the brownies: Once the brownies are cool, sprinkle the crunch topping evenly over the top and press gently. For extra sweetness, drizzle with melted chocolate.
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Serve: Cut into squares and enjoy!
Notes
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For extra crunch, sprinkle chopped walnuts or almonds over the pears before baking.
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These brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
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Freeze these brownies for up to 3 months for a convenient treat!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
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