Introduction

These Strawberry Brownies are a delightful twist on a classic treat, combining the rich sweetness of white chocolate with the vibrant flavor of freeze-dried strawberries. Perfect for those who love a fruity touch in their baked goods, these brownies offer a luscious, creamy frosting and tender crumb that’s sure to impress.

The image shows two stacked square pink strawberry bars on a white marbled surface, the top one with a bite taken out of it, revealing a moist, dense pinkish-brown inside. Each bar has two layers: a thick, dense, slightly grainy bottom layer with a brownish-pink tone, and a smooth, light pink creamy frosting layer on top that is speckled with tiny red bits. Around the bars, there are whole and halved fresh strawberries with bright red skin and green leaves, placed to the right and left of the bars. The overall look is soft and fresh with a clear focus on the layered texture of the bars. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

2 cups (270 g) powdered sugar

2-3 tbsp (30-45 ml) whole milk

1/4 cup (5 g) freeze-dried strawberries

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease a 9×9 inch pan and line it with parchment paper for easy removal.

Step 2: Melt the butter and white chocolate together in a double boiler over medium-low heat, stirring continuously to evenly heat the chocolate. Remove from heat once melted.

Step 3: In a large bowl, whisk together the eggs, egg yolks, sugar, and vanilla until pale and smooth. An electric mixer on high speed makes this easier.

Step 4: Pour the melted butter and white chocolate mixture into the egg mixture and whisk until fully combined and smooth.

Step 5: Fold the flour and salt into the wet ingredients using a rubber spatula, mixing just until combined.

Step 6: Pulse 2 1/2 cups of freeze-dried strawberries in a food processor until finely ground. Fold these into the batter gently.

Step 7: Pour the batter into the prepared pan and smooth the surface with a mini offset spatula.

Step 8: Bake for 28-31 minutes. Once baked, let the brownies cool completely in the pan on a wire rack.

Step 9: Use a butter knife to loosen the edges, then turn the pan over to release the brownies gently.

Step 10: To make the strawberry icing, mix the powdered sugar with 2-3 tablespoons of whole milk until smooth. Pulse 1/4 cup freeze-dried strawberries in a food processor until finely ground, then stir into the icing.

Step 11: Pour the icing over the cooled brownies and smooth it out. Allow the frosting to set before cutting into 16 squares and serving.

Tips & Variations

Wait to grind the freeze-dried strawberries until just before folding into the batter to avoid clumping, especially in humid environments.

Use high-quality white chocolate for the best flavor and smooth melting.

For a fun twist, try adding chopped nuts or white chocolate chips to the batter before baking.

If you prefer a thicker icing, reduce the milk to 2 tablespoons, adding more only if needed to reach desired consistency.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture that will affect the brownie texture and baking time, so freeze-dried strawberries are recommended for their concentrated flavor and crunch without added moisture.

What if I don’t have a double boiler for melting chocolate?

You can melt the butter and white chocolate gently in a microwave using short bursts of 20 seconds, stirring in between, to prevent scorching or overheating.