Recipe by SHANYCHRIS
"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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melted butter, cooled
sliced fresh strawberries, divided
1 1/2 cups
cake flour, more as needed
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..
I was looking for a recipe to use those strawberries that still have a little life but not much more -- these were interesting but not something I'd make again.
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.
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.
Delicious! I didn't read the reviews until after I had them in the oven, and was slightly unnerved after reading how so many people pureed all of the strawberries or didn't like the texture with whole sliced strawberries. I treated the strawberries exactly how the recipe intends and I am in LOVE with this dessert. I love the slightly strawberry taste of the brownies themselves, and the chunks of sliced strawberries are a fabulous addition. I did use a box of brownie mix, though, because I was out of cocoa powder. I followed the "fudge-like" recipe on the box, minus the water. (so 2 eggs and oil. the strawberry purree essentially replaced the water) The brownie mix I used was verrrry chocolately, which was wonderful, so if making from scratch I would recommend a strong chocolate taste (since I didn't use this brownie recipe, I can't many any suggestions in this regard). I liked baking in a pie dish as well because of the thickness (so 8x8 square pan would also work well, but I would definitely not recommend a 9x13 pan.)
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 178
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