Description

These decadent Strawberry Brownies combine the rich, creamy sweetness of white chocolate with the bright, tangy flavor of freeze-dried strawberries. Perfect for a special treat, they are rich, fudgy, and bursting with strawberry goodness in every bite. The recipe involves melting butter and white chocolate together, mixing in eggs and sugar, and folding in flour and freeze-dried strawberries before baking to create a uniquely fruity twist on the classic brownie.

Ingredients

Scale

Brownie Base

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

Strawberry Glaze

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 Chocolate Mixture: In a heatproof bowl, combine the chopped unsalted butter and white chocolate. Melt gently together over a pot of simmering water (double boiler method) until completely smooth and well combined, stirring occasionally to prevent burning.
Mix Eggs and Sugar: In a separate large bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until the mixture becomes pale and slightly thickened, creating a smooth batter base.
Combine Chocolate and Egg Mixtures: Slowly pour the warm melted butter and white chocolate mixture into the egg and sugar mixture, stirring continuously to ensure the ingredients emulsify smoothly without cooking the eggs.
Add Dry Ingredients: Sift together the all-purpose flour and salt, then gently fold these dry ingredients into the wet batter. Carefully fold in the 2 1/2 cups of freeze-dried strawberries to evenly distribute them throughout the mixture.
Bake the Brownies: Pour the batter into a prepared baking pan lined with parchment paper, spreading it evenly. Bake in a preheated oven at 325°F (163°C) for about 30-35 minutes or until the edges are set, but the center remains slightly soft and fudgy.
Make the Strawberry Glaze: While the brownies cool, crush the 1/4 cup of freeze-dried strawberries into a fine powder. In a small bowl, whisk together the powdered sugar and whole milk until smooth, then stir in the crushed freeze-dried strawberries to create a vibrant strawberry glaze.
Glaze and Serve: Once the brownies have cooled completely, spread the strawberry glaze evenly over the top. Allow the glaze to set slightly before cutting the brownies into 16 servings and serving.

Notes

Use high-quality white chocolate for best flavor and texture.
Ensure the butter and chocolate mixture is not too hot before adding to eggs to prevent scrambling.
Freeze-dried strawberries add intense strawberry flavor without adding moisture, maintaining the fudgy texture.
Let brownies cool completely before glazing to prevent the glaze from melting.
These brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American