Balsamic and strawberries on a brownie sounds like a stretch until you eat one. The vinegar cooks down into something jammy and sharp, and it cuts through the chocolate in a way that plain strawberries never quite manage. Use your go-to brownie base, boxed or scratch, and spend the extra ten minutes on the topping. No special equipment needed.
How to Make Strawberry Balsamic Brownies
Cook down the glaze properly
Simmer the strawberry and balsamic mixture until it thickens and reduces. Watery glaze sinks into the batter instead of swirling. Pull it off the heat and stir in the second tablespoon of vinegar off-heat.
Temperature timing
Bake at 325F, not the usual 350F. Lower heat keeps the swirl visible and prevents the strawberry topping from scorching before the center sets. 
Strawberry Balsamic Brownies
- Total Time: 65 minutes
- Yield: Makes 16 1x
- Diet: Omnivore
Description
Swirled with a sweet and tangy balsamic-strawberry topping, these brownies are a delightful twist on a classic.
Ingredients
- 1 cups (237 ml) chopped fresh strawberries
- 2 tbsp balsamic vinegar
- 2 tsp sugar
- 1 recipe brownies
- non-stick spray
Instructions
- Preheat the oven to 325°F (163°C) and prepare the brownie batter according to the box directions.
- In a small saucepan, mix together the strawberries, sugar, and 1 tablespoon of balsamic vinegar.
- Stir and bring to a boil over high heat.
- Lower heat and simmer for about 10 minutes, until the strawberry mixture has slightly thickened and reduced.
- Remove from heat and stir in the other tablespoon of balsamic vinegar.
- Pour the brownie batter into a greased 8×8 pan.
- Pour the strawberry mixture over the batter and, using a knife, gently swirl the two together. The strawberry should mostly stay on top; don’t mix it in completely.
- Bake for 50 minutes at 325°F (163°C). Check the center with a toothpick or knife; it should come out fairly clean (some strawberry will cling to it—that’s okay). The center may be slightly jiggly but will finish cooking as it cools.
- Let cool completely.
- Use a plastic knife to cut into squares.
Notes
- For a more intense balsamic flavor, reduce the balsamic glaze for longer; aim for a thicker, syrupy consistency.
- To prevent sticking, use parchment paper to line your baking pan before adding the brownie batter.
- Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 20
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes. Thaw them first and drain off excess liquid before cooking with the balsamic and sugar. The sauce may take a couple of extra minutes to thicken since frozen berries release more water.
Why is the second tablespoon of balsamic added after cooking?
Cooking balsamic vinegar mellows its acidity and concentrates its sweetness. Adding the second tablespoon raw preserves that sharp, tangy bite that contrasts with the rich chocolate.
Do I need to use a specific brownie recipe or will box mix work?
Box mix works fine and is what this recipe is designed for. Use a fudgy variety rather than a cakey one for the best contrast with the fruit swirl.
