Description

Indulge in these luscious Strawberry Brownies, a delightful combination of rich white chocolate, tangy freeze-dried strawberries, and a smooth, sweet strawberry glaze. These unique brownies are perfect for any occasion, blending the creamy texture of white chocolate with vibrant fruitiness for an irresistible treat.

Ingredients

Units 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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Baking Pan
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper to prevent sticking and make it easy to remove the brownies later.
Melt Butter and Chocolate
In a double boiler set over medium-low heat, melt the chopped butter and white chocolate together. Stir constantly to ensure smooth and even melting. Once melted, remove from heat.
Whisk Wet Ingredients
In a large bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract until the mixture is pale and smooth. Use an electric hand mixer on high speed to make this step easier and faster.
Incorporate Melted Mixture
Gradually pour the melted butter and white chocolate mixture into the egg mixture while whisking. Mix until fully combined and smooth.
Add Dry Ingredients
Using a rubber spatula, fold the all-purpose flour and salt into the wet ingredients. Mix gently until just combined, ensuring you don’t overmix.
Blend Freeze-Dried Strawberries
Pulse freeze-dried strawberries in a food processor until finely ground. Immediately fold the ground strawberries into the brownie batter. To prevent clumping, grind the strawberries right before using, especially in humid conditions.
Bake the Brownies
Transfer the brownie batter into the prepared baking pan, smoothing the top with a mini offset spatula. Bake for 28-31 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely on a wire rack in the pan.
Prepare Strawberry Icing
For the glaze, mix powdered sugar and whole milk together until smooth. Grind additional freeze-dried strawberries in a food processor, then stir the powder into the glaze mixture.
Glaze and Serve
Once the brownies are completely cool, pour the strawberry glaze over the top, smoothing it out evenly. Let the icing set before cutting the dessert into 16 squares. Serve and enjoy!

Notes

For best flavor, use high-quality white chocolate like Lindt or Ghirardelli.
Freeze-dried strawberries should only be ground just before using to avoid clumping. Store them in a cool, dry place if not using immediately.
This recipe works well in dry climates; if you’re in a humid environment, handle freeze-dried strawberries swiftly to retain their texture.
Allow proper cooling time for the brownies before glazing—they must be fully cooled for the icing to set properly.

Nutrition

Serving Size: 1 brownie
Calories: 245
Sugar: 25g
Sodium: 98mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg