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
Scale
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
