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Weather was beautiful outside yesterday evening. Drizzling rain drops and popping rainbow was making me eager to whip up something quick and easy to enjoy this beautiful weather with my cuppa.

Jumped up from the couch and hurriedly stepped down to the kitchen and my eyes went straight to the chocolate buttons in my pantry. The first thing that came up to my mind was, “ah I haven’t made my famous classic brownies in a while which are always my family and friends’ favorite!” Opened the fridge and pulled out the butter and eggs, and while I was grabbing them I saw a strawberry punnet and thought of putting it to a great use! Chocolate and strawberry is a classic combo and pairs so well...grabbed that to make them part of my classic recipe. Now brownie isn’t complete without adding a crunch of the nut, opened the freezer and pulled out the bag of pecans which I always stock up as they are one of my favorite nuts. Worked up the brownies batter and within in no time my gooey fudgy brownies were ready to gobble down...

If you yearning to eat something indulgent but don't want to stand up in kitchen for hours to curb your cravings, this classic brownies recipe modified with strawberries is just the perfect one for you to try which will be ready in minutes...

I’m sure you’re already drooling as who doesn’t love brownies - read the recipe down below!


YIELDS: 9 large/16 small pieces

PREP TIME: 15 minutes

BAKE TIME: 30 minutes


  • 185g dark chocolate buttons ( you can use semi-sweet)

  • 125g butter, cubed

  • 1 cup caster sugar

  • 1 cup all purpose flour

  • 1 1/2 tsp vanilla extract

  • 2 eggs, lightly beaten

  • 3/4 cup pecan nuts, roughly chopped

  • 6-8 strawberries, sliced


  1. Preheat the oven to 180°C. Line 8x8 inch square baking pan with parchment paper.

  2. Bain-marie the chocolate buttons and butter together in a heat proof bowl over a pan of simmering water. Make sure your bowl is not touching the hot water.

  3. Remove bowl from the pan, add sugar and vanilla; stir to combine. Add lightly beaten eggs to the chocolate mix, stir to combine well.

  4. Gradually add flour to the chocolate mix, in three batches, fold gently to a lump-free batter. Fold in the pecan nuts. Transfer the brownie batter to the prepared pan, place sliced strawberries on top and bake in preheated oven for 25-30 minutes.

  5. Leave to cool in pan for 20 minutes. Remove from the pan and cut them into slices and serve warm with a dollop of ice-cream on top.


  • Bain-Marie is a technique of melting or cooking something over a pan of simmering water. You can also do this step in the recipe using the microwave, but I prefer to do it over a pan of simmering water.

  • Strawberries on top makes the brownies bit more gooey. The extra moisture which oozes from strawberries after baking makes them more moist hence they become more gooey.

  • Do not over bake your brownies if you feel after 30 minutes of baking they are still soft from the center. They will firm up slightly and will become fudgy once cooled down.

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