Ingredients

Scale

(Makes 16 brownies)

Brownie base:

½ cup (1 stick / 115g) unsalted butter
4 oz dark chocolate (70% cacao), chopped
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (65g) all-purpose flour
¼ cup cocoa powder
¼ tsp salt

Strawberry swirl:

1½ cups fresh strawberries, finely diced
1 tbsp sugar (or monk fruit blend for blood sugar friendly)
1 tsp lemon juice
½ tsp cornstarch

Chocolate glaze:

½ cup dark chocolate chips
1 tsp coconut oil
Optional: Freeze-dried strawberry dust (for garnish)

Instructions

1. Make strawberry compote:

In a small saucepan, simmer strawberries, sugar, and lemon juice over medium heat 5–7 minutes until softened. Stir in cornstarch; cook 1 more minute until thickened. Cool completely.

2. Make brownie batter:

Preheat oven to 350°F (175°C). Line an 8×8″ pan with parchment.
Melt butter and chocolate together (microwave or double boiler); cool 5 minutes.
Whisk in sugar, eggs, and vanilla until smooth.
Fold in flour, cocoa powder, and salt until just combined.

3. Swirl & bake:

Spread half the batter into pan. Dollop cooled compote evenly over top.
Add remaining batter; use a toothpick to gently swirl (4–5 figure-8 motions only).
Bake 25–28 minutes until edges are set but center is slightly fudgy. Cool completely.

4. Glaze & serve:

Melt chocolate chips + coconut oil (30-sec microwave bursts, stirring between).
Drizzle over cooled brownies. Sprinkle with freeze-dried strawberry dust if using.
Let set 15 minutes before slicing.

💡 Pro Tips for Perfection:
✅ Cool compote completely—warm compote = soggy brownies.
✅ Don’t over-swirl—too much = muddy pink (gentle marbling is key!).
✅ Blood sugar friendly (you love this!):
→ Replace sugars with monk fruit blend
→ Use sugar-free dark chocolate chips
→ Net carbs: ~10g/brownie
✅ Keto version:
→ ¾ cup almond flour + ¼ cup cocoa powder + ½ cup monk fruit blend
→ Sugar-free chocolate + keto-friendly compote (sweeten with stevia)
→ Net carbs: ~4g/brownie
✅ Extra decadence:
→ Add ¼ tsp almond extract to batter (enhances chocolate!)
→ Swirl 2 oz softened cream cheese into batter (you love cream cheese!)
✅ Storage: Keep in airtight container 4 days room temp, 1 week refrigerated, or freeze 3 months.

Prep Time & Nutrition (per brownie):