Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon baking powder, 1/4 teaspoon salt
In a separate bowl, combine the sugar, melted butter, egg, and vanilla extract. Mix well until fully combined.
1/2 cup granulated sugar, 1/4 cup unsalted butter, melted, 1 large egg, 1/2 teaspoon vanilla extract
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup granulated sugar, 1/4 cup unsalted butter, melted, 1 large egg, 1/2 teaspoon vanilla extract
Stir in the milk until the batter is smooth.
1/4 cup milk
In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices (about 5 minutes). Let cool slightly.
1 cup fresh strawberries, hulled and sliced, 2 tablespoons granulated sugar, 1 tablespoon lemon juice
Pour the brownie batter into the prepared pan. Dollop spoonfuls of the strawberry mixture over the brownie batter. Use a knife or toothpick to swirl the strawberry mixture into the brownie batter.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let the brownies cool completely in the pan before cutting into squares. Serve, savor, and enjoy!
