recipe reviews for:

Strawberry Brownies

“These brownies are light and crumbly, with a punch of strawberry flavor. I made them one night with my boyfriend's daughter trying to teach her that there are no limits on what can be used when baking and cooking. I decided to use the fresh strawberries I had just purchased. I wouldn't suggest using frozen strawberries but if you do, defrost and drain well.”

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Reviewed: Sep. 5, 2009

These were pretty, smelled delicious and the flavor was great, but the texture was fudgelike and somewhat off-putting. I don't think I would make again.

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Reviewer:

HADHAFANG13

Cooking Level: Intermediate

Home Town: North Richland Hills, Texas, USA

Living In: Olympia, Washington, USA

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Reviewed: Aug. 24, 2009

This is a good idea, but I had to do some tweaking for our tastes. Like other reviewers suggested, I pureed all the strawberries. In addition to the vanilla (I did use the full amount--LOVE vanilla!), I also added some chocolate extract and some natural strawberry flavoring. I also added more sugar, because my strawberries were a little tart, and because I also added more cocoa. I also added baking powder and salt and some chopped bittersweet chocolate. I baked in a 10x10 stoneware (King Arthur Flour original). The taste was very good, and my family gave them a thumbs up.

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Jun. 27, 2009

Very dry.

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JJBARNES

Cooking Level: Expert

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Reviewed: Jun. 14, 2008

This was good. My wife said it tasted like strawberry ice cream w/choc syrup on it. I followed reviewers suggestion and put berries in the blender. I doubled the recipe and it fit well in a 9 x 13 and a large pie plate. Texture was between brownie and cheese cake. Different but good.

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TIMBO

Cooking Level: Expert

Home Town: Chatsworth, New Jersey, USA

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Reviewed: May 25, 2008

A quick and easy recipe. I pureed all the berries in a mini food procesor and added them to the egg/ butter mixture. Also I didn't use the 1 Tbs of vanilla- why too much, I only used 1 1/2 tsp. The brownies came out very moist and no soggy spots from the strawberries..

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kc1958

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Reviewed: Nov. 18, 2007

I baked this for the first time for guest. They all loved it. I used fresh cranberries and cream cheese and added baking powder for more of a brownies like texture.

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SHAUNANITA

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Reviewed: Aug. 29, 2007

The brownie is nice and chewy, however the moist fruit pieces tend to leave mushy spots which gives it an odd, un-brownie like texture. I'd reccomend just using the puree in the batter and upping the amount just enough to make it easy to blend.

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Chris

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Reviewed: Jun. 14, 2007

I don't care for chocolate but my husband and 7-year-old daughter both said they were a 5-star. I have made this recipe twice, once as written and once using raspberries instead of strawberries (though I just used the puree and did not add chunks of fruit). I would, however, recommend not using a pie plate as the recipe calls for but rather just a square or rectangular baking dish. The brownies tested done with a toothpick in the pie plate but when I took them out and later cut them, they were still way too gooey in the middle. I ended up putting them back in the oven for an additional 15 minutes to firm them up a little. Thank you for sharing this recipe.

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Lisa L.

Cooking Level: Intermediate

Home Town: Hesston, Kansas, USA

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Reviewed: Jun. 12, 2006

Overall, I didn't care for this recipe but it did use some interesting ideas. I did like the taste of the brownie batter with the addition of the puree. I should have just left it like that and left out the fresh berries. The consistency of the fresh berries cooked into the brownie batter just did not appeal to me at all. It was more of a texture problem for me than the taste. Also, the brownie batter did need a strong chocolate taste IMHO. I will take the idea of pureeing some fruit with me from the recipe and use that in another recipe, but the fresh berries? Not for me.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jun. 7, 2006

So different, but really good. I decided to make this because I had a lot of strawberries. But now I'll be buying strawberries just to make this recipe. Very easy to mix together, though I did have some trouble pureeing that small an amount of strawberries.

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