Chocolate and strawberry brownie




Prep Time


Cook Time

This is best topped with the fresh strawberries and chocolate on the day of serving.



For the brownie

  • 225g chocolate
  • 120g butter
  • 2 teaspoons instant coffee
  • 2 teaspoons boiling water
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons cocoa powder

For the strawberry and chocolate topping

  • 1 punnet fresh strawberries – hulled and sliced
  • 225g chocolate


For the chocolate and strawberry brownie

  • Preheat the oven to 180°C (160°C fan bake). Line a 20cm square slice tin with baking paper.
  • To make the brownie, melt the chocolate and butter in a large saucepan over a low heat.
  • Dissolve 1 teaspoon of the instant coffee in the boiling water.
  • Whisk the coffee mixture and sugar into the chocolate mixture. Leave to cool slightly then whisk in the eggs and vanilla.
  • Whisk together the flour, baking powder, salt, cocoa and the remaining 1 teaspoon of instant coffee in a small bowl. Stir into the chocolate mixture.
  • Transfer to the prepared tin and bake for 20–25 minutes or until a skewer inserted into the centre comes out clean. Leave to cool for at least 20 minutes.
  • To make the Strawberry & Chocolate Topping, arrange the sliced strawberries over the cooled brownie base.
  • Break the chocolate into a microwave-safe dish and microwave for 1 minute. Stir, then microwave in 20-second bursts, stirring between bursts, until melted and smooth.
  • Pour evenly over the strawberries and leave to set before cutting into 9 squares.