Ingredients

1 cup All-Purpose Flour (can be swapped for gluten-free flour)

1/3 cup Unsweetened Cocoa Powder (Dutch-process cocoa for a milder taste)

1 tsp Baking Powder (ensure it’s fresh)

A pinch Kosher Salt (balances sweetness)

1/2 cup Granulated Sugar (superfine sugar for lighter texture)

1/2 cup Brown Sugar (light or dark brown sugar interchangeable)

1/2 cup Unsalted Butter (consider margarine for dairy-free)

1/4 cup Vegetable Oil (melted coconut oil adds a tropical twist)

2 Eggs (flax eggs for vegan)

1 tsp Vanilla Extract (almond extract can be used)

1 cup Fresh Strawberries (thawed and drained if using frozen)

1 cup Shortcake Biscuits (homemade or store-bought are great)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and prepare an 8×8 inch baking pan by greasing it or lining with parchment paper.

Step 2: In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.

Step 3: Melt the butter and let it cool slightly. In another bowl, whisk the melted butter with granulated sugar, brown sugar, eggs, vanilla extract, and vegetable oil until smooth.

Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep brownies tender.

Step 5: Fold in the chopped strawberries and crumbled shortcake biscuits carefully, distributing them evenly throughout the batter.

Step 6: Pour the batter into the prepared pan and spread evenly.

Step 7: Bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.

Step 8: Remove from oven and allow the brownies to cool completely on a wire rack before cutting into squares.

Tips & Variations

Use Dutch-process cocoa for a smoother, less acidic chocolate flavor.

Substitute flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) to make these brownies vegan.

For extra crunch, sprinkle chopped nuts like pecans or walnuts on top before baking.

Try using frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture.

Shortcake biscuits can be replaced with graham crackers or digestive biscuits for a slightly different texture.

FAQs

Can I use frozen strawberries in this recipe?

Yes, you can use frozen strawberries but make sure to thaw them completely and drain any excess liquid to prevent the batter from becoming too wet.

How do I make these brownies vegan?

Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use margarine instead of butter to make a vegan-friendly version.