This recipe is adapted from Better Homes & Garden’s Cake Brownie recipe. Buy their cookbook if you don’t already have it. It’s the one with the red and white picnic table cover. Best one I own!

Ingredients

3/4 cup Butter (real salted butter is my preference, but “skinny” butters will work just fine). 
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 cup milk
a cup or two of Frozen strawberries
1 packet Starbucks Via instant coffee (I use decaf because my doctor orders it, and it’s good in case the kids want some).
OPTIONAL: I added a few scoops of chocolate protein powder in mine just because I do that with almost everything sweet I make, just in case the kids get ahold of them. Ha ha, mom gotcha! :)
Instructions

Preheat oven to 350 degrees F. 
Grease a 15x10x1-inch baking pan (or anything close to it, with a lid is nice). 
In a large microwave-safe bowl microwave butter on high for 1-2 minutes, just until melted. 
Stir in sugar and cocoa powder until combined. 
Add eggs and vanilla. Using a wooden spoon (BHG says wooden spoon, I used a mixer and my brownies didn’t suffer), beat lightly just until combined.
In a small bowl stir together flour, baking powder, and baking soda. Add flour mixture and milk alternately to chocolate mixture, beating after each addition (of course, if you’re rebellious like me, feel free to mix everything together from the get-go and not in stages and see what happens? Nothing? Me neither).
Spread batter evenly in the prepared pan. 
Now lick the spoon, leaning over the sink, carefully concealing your tasting from the kids.
Place whole frozen strawberries into the batter about every inch in a grid, or wherever you think the center of each brownie will be. 
Bake for 20-30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack. 
NOTE about strawberries: They will be mushy inside, not perfect whole, but still very yummy. To spread the flavor around, you might instead chop up the strawberries first and add them to the batter before pouring.  I haven’t tried it myself, but it’s an idea, and I’d love to hear about it if you try it!

Optional flower shapes (as pictured)

Instead of a cake pan, use a mini muffin pan. They make them in all shapes now. I found mine at Target, made by NordicWare. Place a smaller strawberry in each cup and pour batter over it, filling each cup only 3/4 to the top.

Bake for about 10 minutes less than in a cake pan and check with a toothpick as mentioned before. When they’re done, remove them from the oven and flip the pan over on top of a cutting board or cookie sheet. Then use a spatula to place each brownie on a cooling rack.

This recipe is adapted from Better Homes & Garden’s Cake Brownie recipe. Buy their cookbook if you don’t already have it. It’s the one with the red and white picnic table cover. Best one I own!

Ingredients

  • 3/4 cup Butter (real salted butter is my preference, but “skinny” butters will work just fine).
  • 1 1/4 cups sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup milk
  • a cup or two of Frozen strawberries
  • 1 packet Starbucks Via instant coffee (I use decaf because my doctor orders it, and it’s good in case the kids want some).
  • OPTIONAL: I added a few scoops of chocolate protein powder in mine just because I do that with almost everything sweet I make, just in case the kids get ahold of them. Ha ha, mom gotcha! :)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease a 15x10x1-inch baking pan (or anything close to it, with a lid is nice).
  3. In a large microwave-safe bowl microwave butter on high for 1-2 minutes, just until melted.
  4. Stir in sugar and cocoa powder until combined.
  5. Add eggs and vanilla. Using a wooden spoon (BHG says wooden spoon, I used a mixer and my brownies didn’t suffer), beat lightly just until combined.
  6. In a small bowl stir together flour, baking powder, and baking soda. Add flour mixture and milk alternately to chocolate mixture, beating after each addition (of course, if you’re rebellious like me, feel free to mix everything together from the get-go and not in stages and see what happens? Nothing? Me neither).
  7. Spread batter evenly in the prepared pan.
  8. Now lick the spoon, leaning over the sink, carefully concealing your tasting from the kids.
  9. Place whole frozen strawberries into the batter about every inch in a grid, or wherever you think the center of each brownie will be.
  10. Bake for 20-30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack.

NOTE about strawberries: They will be mushy inside, not perfect whole, but still very yummy. To spread the flavor around, you might instead chop up the strawberries first and add them to the batter before pouring. I haven’t tried it myself, but it’s an idea, and I’d love to hear about it if you try it!

Optional flower shapes (as pictured)

Instead of a cake pan, use a mini muffin pan. They make them in all shapes now. I found mine at Target, made by NordicWare. Place a smaller strawberry in each cup and pour batter over it, filling each cup only 3/4 to the top.

Bake for about 10 minutes less than in a cake pan and check with a toothpick as mentioned before. When they’re done, remove them from the oven and flip the pan over on top of a cutting board or cookie sheet. Then use a spatula to place each brownie on a cooling rack.

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