Strawberry Fluff Brownies

Creating these brownies is so much easier than you think! The process involves three simple components: the fudgy brownie base, homemade strawberry fluff, and a decadent chocolate ganache topping. Three delicious layers with easy to follow instructions working together in perfect harmony! This recipe is perfect year round but can be extra special and appropriate around Valentine’s Day! Let’s get right into the recipe.

Steps At A Glance

Prepare the brownie batter: Combine wet and dry ingredients, fold in chocolate chips, and bake. This is a super easy and delicious brownie recipe to follow.
Whip up the strawberry fluff: Crush freeze-dried strawberries, whip egg whites to soft peaks, and incorporate the heated sugar mixture for a fluffy topping. The freeze-dried strawberries add such a delicious strawberry flavor making this a perfect strawberry brownie recipe.
Spread the fluff and ganache: Once the brownies are cool, layer with strawberry fluff, chill, and top with silky ganache. You can top with fresh strawberries if you wish too!

How to Store Strawberry Fluff Brownies

Refrigerate: Place in an airtight container and store in the fridge for up to 5 days.
Freeze: Wrap individual brownie slices in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before serving.

Tips for Making Homemade Strawberry Fluff

Control the sugar syrup temperature: Use a candy thermometer to ensure it reaches 240°F for the perfect fluff texture.
Whip egg whites to soft peaks: This ensures the fluff stays light and airy.
Wet your spatula: To spread the fluff evenly without it sticking, lightly wet your spatula.

How to Make Fudgy Brownies

Achieving perfectly fudgy brownies requires balancing the fat and sugar content. Here’s how:
Use a combination of melted butter and oil for a rich, moist texture.
Incorporate espresso powder to enhance the chocolate flavor.
Avoid over-mixing the batter; mix just until combined.

Why You’ll Love This Recipe

Layers of indulgence: A fudgy brownie base, fluffy strawberry filling, and creamy ganache make every bite unforgettable.
Eye-catching presentation: The vibrant strawberry fluff adds a pop of color.
Perfect for gatherings: These brownies are crowd-pleasers, ideal for celebrations or potlucks.

Recipe Variations

Brownie base alternatives: Use a blondie base or red velvet brownie for a colorful twist.
Ganache customization: Add a pinch of sea salt, espresso powder, or orange zest to the ganache.
Layer swaps: Replace strawberry fluff with marshmallow fluff or peanut butter mousse for variety.

Commonly Asked Questions

Can I use store-bought fluff? Yes, but homemade adds a unique flavor and texture. If you’re in a pinch store bought fluff can be used by simply adding the freeze dried strawberries and mixing to combine. Note that the texture of store bought fluff may be a bit thinner.
Can I skip the ganache? Sure! But adding a layer of ganache helps to complete this delicious dessert and helps to balance the sweet flavors.
How can I make these gluten-free? You can replace the flour in the brownies with all-purpose gluten free flour to make these gluten free.

Strawberry Fluff Brownies

Recipe by Maddison Koutrouba – thesqueakymixer.com

5.0 from 5 votes

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Servings

9

servings

Prep time

30

minutes

Cooking time

40

minutes

Cook Mode

Keep the screen of your device on.

Ingredients

• 1 cup all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1/2 tsp. baking powder

• 2 tsp. espresso powder

• 1/4 salt

• 3/4 cups unsalted butter

• 2 1/2 Tbsp. vegetable oil

• 1 1/2 cups granulated sugar (divided)

• 2 eggs

• 1 egg yolk

• 2 tsp. vanilla extract

• 2/3 cup semi-sweet chocolate chips

• Strawberry Fluff Filling

• 1/2 cup freeze dried strawberries, crushed finely

• 1 cup granulated sugar

• 1/3 cup water

• 3/4 cups corn syrup

• 4 egg whites

• 1/2 tsp. cream of tartar

• 1/4 tsp. salt

• Chocolate Ganache

• 1 1/2 cups semi-sweet chocolate chips

• 1/2 cup heavy whipping cream

Directions

• Preheat the oven to 350 degrees and lightly grease a 9″ x 9″ pan with parchment paper with enough hanging over the edges for an easy release later.
• In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, espresso powder, and salt. Set aside.
• In a small sauce-pot, add the butter, oil, and 1/2 cup sugar. Place over medium heat and use a whisk to combine as the butter melts. As soon as the butter is fully melted, remove from the heat.
• In a large mixing bowl, add the eggs and remaining 1 cup of sugar, eggs, and vanilla. Whisk to combine.
• Gradually and slowly, stream the melted butter mixture into the bowl of wet ingredients while whisking constantly.
• Add the dry ingredients into the wet and use a silicone spatula to combine. Just before the ingredients are fully combined and there are still a few streaks of dry ingredients, add the chocolate chips and continue to fold until combined. Do not over-mix.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 25-30 minutes. Remove from the brownies from the oven and let cool completely in the pan.
• Strawberry Fluff
• Using a food processor or a ziplock baggie and a mallet, crush the freeze dried strawberries to a find powder. A few small pieces that are not completely crushed to a fine powder are fine. Set aside.
• In a small saucepan, combine the sugar, water, and corn syrup. Stir with a silicone spatula then place over medium heat. Use a candy thermometer to monitor the temperature of the sugar mixture. Heat this mixture until it reaches 240 degrees F. Do not let it exceed 240 degrees F. While this mixture is heating up, work on whipping the egg whites.
• In a stand mixer fit with the whisk attachment, whip the egg whites on medium speed. As soon as the mixture starts to look foamy, add the cream of tartar and salt. Whip until the mixture reaches soft peaks.
• Add the freeze dried strawberries to the egg white mixture and mix until just combined. Once the sugar mixture reaches the perfect temperature, slowly pour it in a small stream on the side of the mixer with egg whites while mixing on medium speed. Once all of the sugar has been added, increase the speed to high and mix for another 3-5 minutes or until light and fluffy.
• Add the strawberry fluff on top of the cooled brownies and use a silicone spatula or offset spatula spread it out evenly. It helps to lightly wet your spatula to help the fluff not stick so much while spreading it. Place the strawberry topped brownies in the fridge to chill for 1-2 hours.
• To make the ganache, place the chocolate chips in a heat proof bowl. Heat the heavy cream in a separate microwave safe dish until it begins to bubble. Pour the hot heavy cream over the chocolate chips so that they’re completely covered. Let sit for one minute then whisk until fully combined and smooth.
• Pour the chocolate ganache over the brownies then spread evenly. Let chill in the fridge again for another 30 minutes before slicing into even squares.
• Enjoy!

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