Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent the brownies from sticking. Preparing the pan ahead of time ensures an easy release once the brownies are baked.

In a large mixing bowl, combine the pumpkin puree, melted butter, sugar, eggs, and vanilla extract. Whisk everything together until the mixture becomes smooth and creamy. This step helps evenly distribute the pumpkin and creates the base of the batter.

In a separate bowl, whisk together the flour, baking powder, and salt. Mixing these dry ingredients first helps prevent clumps and ensures that the baking powder spreads evenly throughout the batter.

Gradually add the dry ingredients to the wet mixture. Stir gently until everything is just combined. Avoid overmixing, as this can make the brownies tougher rather than soft and tender.

Carefully fold the chopped strawberries into the batter. Try to distribute them evenly so that each brownie piece has some of the sweet fruit throughout.

Pour the batter into the prepared baking pan and spread it evenly. Bake for about 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

Allow the brownies to cool completely in the pan before cutting them into squares. Cooling helps them set properly and makes slicing much easier.