Ingredients
- All-purpose flour: 1 cup
- Unsalted butter, melted: 1/2 cup
- Granulated sugar: 1 cup
- Unsweetened cocoa powder: 1/2 cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Fresh strawberries, sliced: 1 cup
- Whipped cream: for topping
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, combine the melted butter, sugar, and cocoa powder. Mix well until combined.
- Step 3: Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 4: Gradually add the flour to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: Pour batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Step 6: Let the brownies cool completely. Top with sliced strawberries and whipped cream before serving.
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 strawberries and cream.
- Serve these delightful brownies slightly chilled for a refreshing strawberry shortcake experience, perfect for summer.
- For the best texture, gently fold in the flour until *just* combined – overmixing leads to tough brownies!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American