Strawberries and brownies are a match made in heaven! They make for indulgent treats on cosy nights in, especially when the weather turns cooler, and the cravings for warm, gooey desserts hit harder.
This
recipe by Chef Aanal Kotak brings together fudgy, chocolate-rich brownies mixed with bursts of juicy strawberries for a baked treat that looks as good as it tastes. The berries cut through the richness with a bright, slightly tangy sweetness, while the brownie base stays dense, gooey, and deeply satisfying.
Strawberry Chocolate Brownie
Recipe by Chef Aanal Kotak
INGREDIENTS:
• 100 Gm Caster Sugar
• 120 Gm Maida
• 3 Gm Cocoa Powder
• 5 Gm Baking Powder
• 2.5 Gm Baking Soda
• 10 Gm Milk Powder
• 1 Gm Vanilla Powder
• 30 Gm Milkmaid
• 40 Gm Butter (Melted)
• 50 Gm Dark Chocolate (Melted)
• 130 Ml Water
• Fresh Strawberries (Sliced)
METHOD:
• Preheat the oven to 170–175°C.
• Line and grease an 8-inch square mould.
• In a bowl, sift together maida, cocoa powder, baking powder, baking soda, milk powder, and vanilla powder.
• Add caster sugar and mix evenly.
• In another bowl, whisk melted butter and melted dark chocolate until smooth and glossy.
• Add milkmaid and mix well.
• Add dry ingredients to the wet mixture in batches, mixing gently.
• Gradually add water to form a thick, smooth brownie batter.
• Do not overmix, as this will make the brownie dry and cakey.
• Pour the batter into the prepared mould and level lightly.
• Top with sliced fresh strawberries, gently pressing them into the batter.
• Bake in the preheated oven at 170–175°C for 25–30 minutes, or until a skewer inserted comes out with moist crumbs.
• Allow the brownie to cool completely before cutting.
• Cut into squares and serve.
Tips to make the best gooey brownies
Beat eggs and sugar to get a shiny, crinkly top. They need to be whisked together until the mixture is pale, thick, and ribbony (around 3–5 minutes) before adding other ingredients. It is important to not overmix the batter. Gently fold the batter using a spatula until it is just combined. Overmixing develops too much gluten, leading to tough, cakey brownies instead of a fudgy texture. A few streaks of flour are fine.
When baking the brownie, avoid overbaking. This is the most crucial step for fudgy brownies and it will continue to set as they cool. Just bake until the edges set and the top is shiny. It is better to pull them out a minute or two early than leave them in too long.
