Iced Strawberry Brownies Recipe

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Home » Iced Strawberry Brownies Recipe

ByMaria July 23, 2025

Okay, buckle up buttercups, because we’re diving headfirst into a recipe that’s basically summer in a pan: Iced Strawberry Brownies Recipe! Think fudgy, chocolatey goodness swirled with sweet, juicy strawberries and topped with a simple, dreamy icing. These aren’t your grandma’s brownies (unless your grandma is a total rockstar), they’re next-level delicious and seriously addictive. Trust me, you NEED these in your life.

My family goes absolutely bonkers for these brownies. I swear, the second the aroma starts wafting through the house, my husband morphs into a cartoon character, nose twitching, following the scent trail like he’s in a Warner Bros. short. One time, I made a double batch for a potluck, and I hid half of them in the laundry room (don’t judge!) so we’d actually have something to bring. Let’s just say the laundry needed re-doing that night, because little fingers had gotten into the stash. True story. They are THAT good.

Why You’ll Love This Iced Strawberry Brownies Recipe

They’re like a chocolate-covered strawberry… but in brownie form! Need I say more?
Seriously easy. I’m talking “I-can-make-these-even-when-I’m-half-asleep” easy.
The strawberry swirls look fancy, but they’re not! Total wow factor with minimal effort.
Cold brownies are great. Iced Strawberry Brownies from the fridge? Pure genius.
Perfect excuse to eat chocolate for breakfast. (Not that I need an excuse…)

How to Make It

Okay, here’s the deal. We start by creaming together some butter and sugar, because that’s just how good brownies start, right? Then we throw in some eggs and vanilla – don’t skip the vanilla! It makes everything taste like happy sunshine.

Next, we’re gonna whisk together the dry ingredients: flour, cocoa powder (go for the good stuff, it matters!), baking powder, and a pinch of salt. Don’t forget the salt! It balances the sweetness. I may or may not have forgotten it once and…well, let’s just say it wasn’t my best baking moment.

Now, slowly add the dry stuff to the wet stuff. Don’t dump it all in at once, unless you want a flour explosion all over your kitchen. (Been there, cleaned that.) Mix until just combined. A few streaks of flour are totally okay, we don’t want to overmix!

Here comes the fun part! We’re gonna take some fresh strawberries, chop them up, and gently swirl them into the brownie batter. Don’t overmix them, you want distinct little pockets of strawberry goodness.

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Pour that beautiful batter into a greased baking pan (grease it GOOD, trust me on this one) and bake until a toothpick comes out with fudgy crumbs.

While those are cooling, let’s whip up the icing. It’s just powdered sugar, milk (or cream if you’re feeling fancy), and a touch of vanilla. Whisk it all together until it’s smooth and dreamy.

Once the brownies are completely cool, drizzle that icing all over the top and maybe sprinkle on some extra chopped strawberries, because why not? Slice ’em up, and prepare to be amazed.

Ingredient Notes

All-Purpose Flour: Don’t use cake flour! These are brownies, not cakey wannabes. All-purpose is the way to go. Unless you are going gluten-free, of course!
Cocoa Powder: Splurge on the good stuff! It makes a huge difference in flavor. I like Dutch-processed, but whatever you have on hand will work.
Fresh Strawberries: Frozen will work in a pinch, but fresh are SO much better. Plus, you get to snack on the extras while you’re prepping. Bonus!
Powdered Sugar: Don’t try to substitute granulated sugar in the icing. It’ll be gritty and sad. Trust me on this one.
Vanilla Extract: Don’t skimp! Use the real stuff, not the imitation. It makes everything taste better.

Recipe Steps:

Preheat: Set the oven to 350°F (175°C).
Cream: Mix butter and sugar until light and fluffy.
Incorporate: Add eggs one at a time, then stir in vanilla.
Combine: Whisk flour, cocoa, baking powder, and salt.
Mix: Gradually add dry ingredients to wet, mixing until just combined.
Swirl: Fold in chopped strawberries.
Bake: Pour into greased pan and bake for 25-30 minutes.
Cool: Let brownies cool completely.
Ice: Whisk together icing ingredients and drizzle over cooled brownies.
Serve: Slice and enjoy!

What to Serve It With

Honestly? A tall glass of cold milk. Or maybe a scoop of vanilla ice cream. Or maybe just straight out of the pan, standing over the sink. No judgment here.

Tips & Mistakes

Don’t overbake! Fudgy brownies are the best brownies.
Let the brownies cool completely before icing. Otherwise, the icing will melt and be a sticky mess. (Learned that the hard way.)
If you don’t have fresh strawberries, you can use frozen, but make sure to thaw and drain them well first.
Don’t be afraid to experiment with the icing! Add a little strawberry puree for extra flavor or a splash of lemon juice for some zing.
If your brownies are sticking to the pan, try lining it with parchment paper.

Storage Tips

Store these bad boys in an airtight container at room temperature for a couple of days. Or, if you want to make them last longer (as if!), store them in the fridge. And yes, eating them cold straight from the fridge is totally acceptable. I may or may not do that on a regular basis. Especially for breakfast. Don’t judge!

Variations and Substitutions

Chocolate Chips: Throw in some chocolate chips for extra chocolatey goodness. I like milk chocolate, but dark chocolate would be amazing too.
Nuts: Add some chopped nuts, like walnuts or pecans.
Different Berries: Try using raspberries or blueberries instead of strawberries.
Gluten-Free: Use a gluten-free flour blend. I’ve used Bob’s Red Mill with good results.
Vegan: I haven’t tried making these vegan yet, but you could probably substitute the eggs with applesauce or a flax egg. Let me know if you try it!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Swap the flour for a gluten-free blend. I like Bob’s Red Mill, it’s usually pretty forgiving. Just watch the bake time, gluten-free stuff can get dry.

Can I use frozen strawberries? I’m all out of fresh ones!

Yeah, but thaw ’em and drain ’em really well! Otherwise, you’ll end up with soggy brownies. Still tasty, but soggy.

My brownies are always dry… what am I doing wrong?

You’re probably overbaking them! Pull them out when a toothpick comes out with fudgy crumbs, not clean. And make sure your oven temp is accurate!

Can I make these ahead of time?

Absolutely! They’re even better the next day, after the flavors have had a chance to meld. Just store them in an airtight container.

I don’t have vanilla extract… can I skip it?

You *could*, but don’t! Go raid your neighbor’s pantry! Okay, maybe not. But seriously, try to find some. It makes a big difference. Almond extract would work in a pinch.

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