Make delicious, easy Strawberry Brownies from scratch. These soft, fruity bars are ideal for summer snacking and are formulated to travel well in warm conditions, making them great for care packages and picnics.
Why you’ll love this recipe
- Chewy, pink brownies made with ingredients chosen to resist spoilage in warm conditions.
- These strawberry-flavored bars stay moist and chewy for up to a week at room temperature.
- Easy to decorate: use sprinkles or top with Strawberry Press Cookies for a festive look.
These Strawberry Brownies deliver the fudgy texture you expect from a brownie with a bright, fruity strawberry flavor instead of chocolate. The recipe uses strawberry flavoring rather than fresh fruit to reduce moisture and the risk of mold, making it suitable for shipping to hot climates.
Instructions
This is a short overview of the method. Full, step-by-step instructions are provided in the recipe card below.
- Combine dry ingredients, then mix with melted vegetable shortening, sugar, eggs, vanilla, and strawberry flavoring to form a smooth batter.
- Spread batter into a foil-lined 9″ x 9″ pan and sprinkle with nonpareils; gently press the sprinkles so they adhere.
- If using Strawberry Press Cookies as decoration: cover loosely with foil and bake 15 minutes, remove foil, arrange frozen unbaked cookies on top, then bake 12 more minutes.
- If not using cookie decorations: bake 25–30 minutes until a toothpick inserted in the center comes out clean.
- Cool completely in the pan before lifting out with the foil and cutting into bars.
Storage
Store at room temperature in an airtight container or a zip-top bag for up to 10 days. For longer storage, leave the brownies uncut and wrap the entire square tightly to preserve moisture and chewiness.
Tips
- These bars were created as part of a “Thank You Berry Much!” care package. If you plan to decorate with unbaked Strawberry Press Cookies, follow the recipe timing to help the cookies remain visible after baking.
- The egg yolks combined with strawberry flavoring may tint the batter peach. Add a few drops of red or pink gel coloring for a stronger pink-red hue.
- Baking emulsions (such as concentrated flavorings) give stable, natural-tasting flavor that holds up during baking.
- Partially baking before adding cookie decorations reduces sinking; expect a little sinking but most cookies should stay visible on top.
- These pretty bars are great for events like baby showers, Mother’s Day, Valentine’s Day, and birthday parties.
Related recipes
Chocolate Strawberry Blondie Bites are chewy pink blondies topped with chocolate.
Strawberry Lemonade Bars are fruity, two-layer bars that transport well for picnics and care packages.
Strawberry Lemonade Mug Cake lets you enjoy a single-serving, microwave mug cake made with boxed mix.
Strawberry Sugar Cookies are chewy cookies with crunchy edges and concentrated strawberry flavor from freeze-dried strawberries.
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Strawberry Brownies
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter-flavor vegetable shortening
- 1¼ cups granulated sugar
- 2 large eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon strawberry Jell-O powder OR 2 teaspoons strawberry extract
- 4–7 drops red food coloring gel (optional)
- ¼ cup mini white chocolate chips
- 2–3 tablespoons pink and red nonpareil sprinkles
- 16 unbaked Strawberry Press Cookies, frozen (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9″ x 9″ square pan with foil, allowing edges to overhang for easy removal. Spray foil with nonstick spray.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Melt vegetable shortening in a large microwave-safe bowl (about 1 minute).
- Add the flour mixture, sugar, eggs and yolk, vanilla, and strawberry Jell-O or extract to the melted shortening. Stir until smooth.
- If desired, add food coloring gel to intensify the pink-red color.
- Stir in white chocolate chips.
- Spread the batter evenly in the prepared pan. Sprinkle nonpareils over the top and gently press so they stick.
If using Strawberry Press Cookies to decorate:
- Lay a sheet of foil loosely over the pan and bake for 15 minutes.
- Remove the foil, arrange frozen unbaked cookies on top, and bake an additional 12 minutes or until a toothpick inserted in the brownies comes out clean.
If not using cookie decorations:
- Bake 25–30 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool completely in the pan on a wire rack.
- Lift the cooled brownies from the pan using the overhanging foil, dust with powdered sugar if desired, and cut into bars.
- Store at room temperature in an airtight container or zip-top bag for up to 10 days. For longer storage, leave the square uncut and wrap tightly.
Notes
- These bars were used in a “Thank You Berry Much!” care package and can be baked with or without Strawberry Press Cookie decorations; follow the timing above when adding cookies.
- Egg yolks plus flavoring may tint the batter peach; add red or pink gel coloring for a stronger strawberry color.
- This recipe was developed to reduce moisture and improve hot-weather shipping stability—avoid fresh strawberries or jam in this formula.
- Partially baking before adding cookie decorations helps minimize sinking; expect slight sinking but most cookies should remain visible.
- Double-wrap bars individually or in pairs in plastic wrap before placing in airtight containers or zip-top bags.
- Wrap or vacuum-seal the entire uncut pan to preserve moisture and keep the bars chewy for longer.
Nutrition
First Published: June 16, 2019. Last Updated: April 2, 2024.