If you’re ready to make something absolutely scrumptious and a little different from your usual sweet treats, you’ve got to try this Strawberry White Chocolate Brownies Recipe. I love this because it’s the perfect balance of rich white chocolate and tangy freeze-dried strawberries—plus, the texture is just dreamy with a lovely strawberry glaze on top. Trust me, once you try these, you’ll be coming back for seconds (and thirds!).
Why You’ll Love This Recipe
- Delicious Contrast: The white chocolate’s creamy sweetness perfectly balances the bright tartness of freeze-dried strawberries.
- Simple Technique: No complicated steps here—you just melt, mix, and fold for impressive results.
- Make-Ahead Friendly: These brownies keep beautifully and taste great even a day or two later.
- Unique Flavor Twist: The strawberry icing sets these apart from any brownie you’ve tried before.
Ingredients You’ll Need
All the ingredients here work together to create a decadent and fruit-forward brownie experience. I recommend picking high-quality white chocolate and freeze-dried strawberries—you’ll really taste the difference!
- Unsalted Butter: Using unsalted lets you control the salt level perfectly; I chop it into small cubes for faster melting.
- White Chocolate Bars: I prefer Lindt or Ghirardelli because they melt smoothly and have a creamier flavor than chips.
- Eggs & Egg Yolks: These give the brownies richness and help keep them fudgy instead of cakey.
- Granulated White Sugar: This adds sweetness and a little structure; I don’t swap it for brown sugar here since I want a clean flavor.
- Vanilla Extract: Pure vanilla really enhances the other flavors—it’s a must in this recipe.
- All-Purpose Flour: Spoon and level to avoid dense brownies—this trick helps every time!
- Salt: Just a pinch to balance the sweetness and intensify the strawberry flavor.
- Freeze-Dried Strawberries: Finely ground, these add a sweet and tart pop without extra moisture.
- Powdered Sugar & Whole Milk (for Icing): Classic combo that makes a simple, smooth glaze with the strawberry powder mixed in.
Variations
I love making this Strawberry White Chocolate Brownies Recipe my own depending on the occasion. Sometimes I swap the freeze-dried strawberries for fresh ones on top just before serving for extra juicy bursts, or add a handful of chopped nuts for some crunch.
- White Chocolate Chips: When I’m short on bars, I use chips—just watch the melting carefully since chips can sometimes seize.
- Gluten-Free Flour: I tried a 1:1 gluten-free flour blend to make this diary-optional and it turned out surprisingly good!
- Thin Mint Topping: Once, I sprinkled crushed mint cookies on top of the glaze and it was a showstopper.
How to Make Strawberry White Chocolate Brownies Recipe
Step 1: Prep and Melt Magic
First things first—preheat your oven to 350°F and line a 9×9 pan with parchment paper, greased lightly so those brownies come out cleanly. Then melt your butter and chopped white chocolate together in a double boiler. Keep the heat low and stir constantly; white chocolate can be fickle and scorch if you’re not careful. I discovered the secret is low and slow—don’t rush this part!
Step 2: Whisk Up the Eggs and Sugar
In a large bowl, whisk together your eggs, egg yolks, sugar, and vanilla until the mixture turns pale and smooth—this means you’ve aerated it just enough to get that nice tender crumb in your brownies. Using an electric mixer can save time, but a sturdy whisk works fine too. It’s one of those moments where you can really tell if you’ve beaten enough by the texture change.
Step 3: Combine Butter-Chocolate and Dry Ingredients
Pour the melted butter and white chocolate into your egg mixture and whisk gently until it’s all creamy and well combined. Then, fold in the sifted flour and salt with a rubber spatula, being careful not to overmix—you want just enough to bring it together or else the brownies get tough.
Step 4: Add the Freeze-Dried Strawberries
This is the magic touch! Just before folding them in, grind the freeze-dried strawberries in a food processor until fine. I’ve learned if you grind too early or live somewhere humid, they can clump up on you—so wait until the last moment. Fold the powder into the batter gently, so those sweet and tart pieces spread evenly throughout.
Step 5: Bake and Cool
Pour the batter into your prepared pan and smooth the top with a mini offset spatula. Bake for about 28-31 minutes until the edges look set but the center still has a slight jiggle—this keeps the brownies fudgy. I always let them cool completely in the pan on a wire rack before trying to cut them, which keeps the texture spot on.
Step 6: Mix the Strawberry Icing and Glaze
For the icing, mix powdered sugar and whole milk until silky smooth. Just like before, pulse the freeze-dried strawberries until fine and stir them into the glaze. Pour this luscious icing over your cooled brownies and smooth it out with a spatula. Let it set before cutting into 16 squares to enjoy that perfect bite of blueberry-white chocolate bliss!
Pro Tips for Making Strawberry White Chocolate Brownies Recipe
- Use Quality White Chocolate: The difference between melting a cheap bar and a good-quality chocolate like Ghirardelli or Lindt is night and day—your brownies will taste so much richer.
- Wait to Grind Strawberries: I learned the hard way that freeze-dried strawberries lose their powdery texture if ground too early—wait until right before mixing to keep the batter smooth.
- Watch Your Bake Time: Pull the brownies out when the center still jiggles slightly—that means they’ll be delightfully fudgy rather than dry.
- Smooth Icing Carefully: Use a mini offset spatula for an even glaze; it makes the presentation extra pretty and professional-looking with minimal effort.
How to Serve Strawberry White Chocolate Brownies Recipe
Garnishes
I like topping mine with a few whole freeze-dried strawberries or even a little sprinkle of edible rose petals for a gorgeous, bakery-style look. Sometimes a dusting of powdered sugar or a small dollop of whipped cream adds a nice touch for serving to guests.
Side Dishes
These brownies pair wonderfully with a scoop of vanilla ice cream or a simple bowl of fresh berries. When I serve these at parties, I love offering a cup of hot coffee or a light fruit-forward tea to complement the flavors.
Creative Ways to Present
For special occasions, I’ve layered these brownies in a clear glass trifle dish with whipped cream and sliced fresh strawberries—everyone always asks for the recipe! You can also cut them into small bite-sized squares and serve on pretty platters for cocktail parties or showers.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container at room temperature for up to 3 days—and honestly, they usually don’t last that long! The texture stays soft and the strawberry flavor stays vibrant without drying out.
Freezing
If I want to keep these a little longer, I wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. When I’m ready to enjoy, I thaw them overnight in the fridge—this keeps the texture really moist and delicious.
Reheating
To reheat, a quick zap in the microwave (about 10-15 seconds) brings back that warm, gooey texture. I don’t recommend heating too long or you’ll melt the icing—just enough to warm through is perfect.
FAQs
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Can I use fresh strawberries instead of freeze-dried in this Strawberry White Chocolate Brownies Recipe?
Fresh strawberries add moisture, which can affect the brownie’s texture and baking time. Freeze-dried strawberries are ideal here because they provide concentrated flavor without extra liquid, keeping the brownies perfectly fudgy and not soggy. However, you can sprinkle chopped fresh strawberries on top after baking if you want a fresh fruity touch.
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Can I make these brownies gluten-free?
Yes! I’ve tested this recipe successfully using a 1:1 gluten-free baking flour blend. Just make sure your blend contains xanthan gum or another binder for best results. The texture may be slightly different but still delicious.
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What’s the best way to avoid grainy white chocolate in the batter?
Melting white chocolate with butter over low heat and stirring constantly is key. Avoid direct high heat or the chocolate may seize and become grainy. Using good quality chocolate bars, not chips, also helps ensure a smooth melt.
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Can I skip the strawberry icing?
Absolutely! The brownies are delicious on their own, but I love how the icing adds a sweet, tangy finish and a pretty look. If you do skip it, you can dust the brownies with powdered sugar or drizzle melted white chocolate instead.
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How should I store leftover Strawberry White Chocolate Brownies?
Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before enjoying.
Final Thoughts
This Strawberry White Chocolate Brownies Recipe has become one of my absolute favorites to bake whenever I want to impress guests or treat myself. I love how the white chocolate’s rich creaminess mingles with the vibrant strawberry flavor in every bite. It’s the kind of dessert that feels fancy but is totally approachable—you’ll enjoy the process as much as the result. So grab your ingredients and give these a go. I’m pretty sure this recipe will quickly become a staple in your dessert rotation, just like it did in mine!
Print
Strawberry White Chocolate Brownies Recipe
- Prep Time: 30 minutes
- Cook Time: 29 minutes
- Total Time: 59 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in rich and chewy strawberry brownies topped with a luscious strawberry icing. These unique brownies combine the creamy sweetness of white chocolate with the vibrant flavor of freeze-dried strawberries baked to perfection, then finished with a smooth glaze for a fruity twist on a classic treat.
Ingredients
For the Strawberry Brownies:
- 3/4 cup (168 g) unsalted butter, chopped into small cubes
- 8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli bars)
- 2 eggs
- 2 egg yolks
- 1 1/4 cups (250 g) granulated white sugar
- 1 tbsp (15 ml) vanilla extract
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 3/4 tsp salt
- 2 1/2 cups (50 g) freeze-dried strawberries
For the Strawberry Icing:
- 2 cups (270 g) powdered sugar
- 2-3 tbsp (30-45 ml) whole milk
- 1/4 cup (5 g) freeze-dried strawberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×9 inch baking pan thoroughly and line it with parchment paper to prevent sticking and make it easier to remove the brownies later.
- Melt Butter and White Chocolate: In a double boiler over medium-low heat, melt the unsalted butter and chopped white chocolate together. Stir continuously to ensure the chocolate melts evenly and doesn’t burn. Then remove the mixture from heat.
- Whisk Eggs and Sugar: In a large bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until pale and smooth. For easier and quicker mixing, you can use an electric hand mixer on high speed.
- Combine Wet Ingredients: Pour the melted butter and white chocolate mixture into the egg mixture. Whisk well until fully combined and smooth.
- Add Dry Ingredients: Using a rubber spatula, gently fold in the all-purpose flour and salt into the wet mixture. Fold just until combined to avoid overmixing and tough brownies.
- Incorporate Freeze-Dried Strawberries: Place the freeze-dried strawberries into a food processor and pulse a few times until finely ground. Fold these ground strawberries into the batter evenly. This adds a concentrated strawberry flavor and color.
- Transfer Batter to Pan: Pour the prepared brownie batter into your lined baking pan. Use a mini offset spatula to spread and smooth the batter evenly across the pan.
- Bake the Brownies: Place the pan in the preheated oven and bake for 28-31 minutes. The brownies should be set but still moist in the center. Remove from oven and allow them to cool completely on a wire rack.
- Release Brownies from Pan: Once cool, run a butter knife along the edges of the brownies to loosen them. Carefully flip the pan to release the brownies gently from the parchment paper.
- Prepare Strawberry Icing: Mix the powdered sugar and whole milk together in a bowl until smooth and creamy. Add the freeze-dried strawberries to a food processor and pulse to a fine powder. Stir the powdered strawberries into the icing mixture to infuse natural strawberry flavor and speckles.
- Glaze the Brownies: Pour the strawberry icing over the cooled brownies, using a mini offset spatula to smooth the glaze evenly over the surface. Allow the icing to set before slicing.
- Slice and Serve: Once the icing has set, cut the brownies into 16 equal squares. Serve and enjoy these strawberry-infused decadent treats!
Notes
- Grinding freeze-dried strawberries just before adding them to the batter or icing prevents clumping, especially in humid climates.
- Use high-quality white chocolate such as Lindt or Ghirardelli for the best melting and flavor results.
- Do not overmix the batter after adding flour to keep brownies tender.
- Ensure the brownies are fully cooled before glazing to prevent the icing from melting or sliding off.
- You can store these brownies in an airtight container for up to 3 days at room temperature or up to a week refrigerated.
Nutrition
- Serving Size: 1 piece (1/16th of recipe)
- Calories: 280
- Sugar: 25g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 85mg
