Strawberry Brownies Recipe

Introduction

These strawberry brownies bring a bright, fruity twist to the classic treat with a rich strawberry puree and creamy white chocolate ganache. Perfect for fans of sweet and tangy flavors in a soft, tender brownie.

Ingredients

• 1 lb. fresh or frozen strawberries
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp pure vanilla extract
• Zest and juice from 1 lemon
• Pinch of kosher salt
• 10 tbsp unsalted butter, cut into 1/2″ pieces
• 6 oz (170 g) white chocolate melts
• 1 large egg
• 1 large egg yolk
• 1 1/4 cup (250 g) granulated sugar
• 1/4 cup freeze-dried strawberries, crushed into powder (optional)
• 1 cup (140 g) strawberry puree
• 1 tsp pure vanilla extract
• 2 cups (240 g) all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp baking powder
• Pink gel food coloring
• 8 oz (240 g) white chocolate melts (for ganache)
• 2/3 cup heavy cream
• 4 to 5 fresh strawberries, thinly sliced (optional, for garnish)
• Freeze-dried strawberries, crushed into powder (optional, for serving)

Instructions

1. Step 1: To make the strawberry puree, combine strawberries, sugar, vanilla extract, and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until strawberries start to break down and sugar dissolves, about 3 to 4 minutes.
2. Step 2: Continue simmering the mixture, stirring occasionally, until it thickens slightly and resembles jam, about 12 to 15 minutes. Stir in lemon zest and a pinch of salt, then remove from heat.
3. Step 3: Transfer the mixture to a blender or use an immersion blender to puree until smooth. Set aside to cool.
4. Step 4: Preheat the oven to 325°F (165°C) and position a rack in the lower third. Line a 9-inch square baking pan with parchment paper.
5. Step 5: In a medium heatproof bowl, melt the butter and 6 oz white chocolate melts in 30-second increments in the microwave, stirring between each, until smooth and fully melted, about 90 seconds total.
6. Step 6: In a stand mixer fitted with a whisk attachment, beat the egg, egg yolk, sugar, and freeze-dried strawberry powder (if using) on medium-high speed until pale and fluffy.
7. Step 7: Beat in vanilla extract and 1 cup of the cooled strawberry puree, reserving the rest for later. Gradually add the melted chocolate mixture, mixing until smooth.
8. Step 8: Switch to the paddle attachment. Sift together the flour, salt, and baking powder. Add this to the batter and beat on medium-low until just combined.
9. Step 9: Add pink gel food coloring a few drops at a time, mixing gently until you reach the desired shade. Avoid overmixing the batter.
10. Step 10: Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until the edges are lightly browned and a toothpick inserted in the center comes out clean. Let cool completely.
11. Step 11: To make the ganache, melt 8 oz white chocolate melts and heavy cream in a medium heatproof bowl in 30-second increments, stirring well between each until smooth, about 2 minutes.
12. Step 12: Stir in 1/4 cup of the reserved strawberry puree and let the ganache cool slightly until it thickens but is still spreadable.
13. Step 13: Spread the ganache evenly over the cooled brownies. Garnish with thinly sliced fresh strawberries and sprinkle with crushed freeze-dried strawberries, if using. Let set before slicing and serving.

Tips & Variations

• For a more intense strawberry flavor, fold a tablespoon of freeze-dried strawberry powder into the batter.
• Use fresh strawberries when in season, or frozen ones thawed and drained for convenience.
• Adjust the pink gel food coloring to match your desired shade without altering the batter texture.
• For a dairy-free alternative, substitute butter with coconut oil and use dairy-free chocolate melts and cream.
• Serve with a scoop of vanilla ice cream for an extra special treat.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. The ganache topping will keep best chilled. Reheat briefly in the microwave to soften the ganache if desired before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of frozen?

Yes, fresh strawberries work perfectly in this recipe. Just make sure they are clean and hulled before cooking.

What if I don’t have freeze-dried strawberries?

The freeze-dried strawberries are optional and add extra flavor and color. If you don’t have them, simply omit that ingredient. Your brownies will still taste great.

Strawberry Brownies Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

Delight in these luscious Strawberry Brownies that combine the richness of white chocolate and the vibrant freshness of strawberries in a moist, colorful treat. With a strawberry-infused batter and a smooth white chocolate ganache topped with fresh and freeze-dried strawberries, this dessert offers a perfect balance of sweetness and fruity brightness.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 9 servings (1 square each) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Strawberry Puree

• 1 lb. fresh or frozen strawberries
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp pure vanilla extract
• Zest and juice from 1 lemon
• Pinch kosher salt

Brownie Batter

• 10 tbsp unsalted butter, cut into 1/2” pieces
• 6 oz (170 g) white chocolate melts
• 1 large egg
• 1 large egg yolk
• 1 1/4 cups (250 g) granulated sugar
• 1/4 cup freeze-dried strawberries, crushed into powder (optional)
• 1 cup (140 g) strawberry puree
• 1 tsp pure vanilla extract
• 2 cups (240 g) all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp baking powder
• Pink gel food coloring

Ganache

• 8 oz (240 g) white chocolate melts
• 2/3 cup heavy cream
• 1/4 cup reserved strawberry puree
• 4 to 5 fresh strawberries, thinly sliced (optional)
• Freeze-dried strawberries, crushed into powder, for serving (optional)

Instructions

1. Strawberry Puree Preparation: In a medium saucepan over medium heat, combine strawberries, sugar, vanilla extract, and lemon juice. Stir occasionally as the strawberries break down and sugar dissolves, about 3 to 4 minutes. Continue simmering and stirring occasionally until the mixture thickens slightly to a jam-like consistency, approximately 12 to 15 minutes. Stir in lemon zest and a pinch of kosher salt, then remove from heat.
2. Puree Blending: Transfer the strawberry mixture to a standard blender or use an immersion blender to puree until smooth. Allow the puree to cool completely.
3. Preheat Oven and Prepare Pan: Position a rack in the lower third of the oven and preheat to 325°F (163°C). Line a 9-inch square baking pan with parchment paper, ensuring the edges extend for easy removal.
4. Chocolate and Butter Melt: Place butter and white chocolate melts in a medium heatproof bowl. Microwave in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total.
5. Mix Wet Ingredients: Using a stand mixer fitted with a whisk attachment, beat the egg, egg yolk, granulated sugar, and optional freeze-dried strawberry powder on medium-high speed until the mixture is pale and fluffy. Add vanilla extract and 1 cup of the cooled strawberry puree, reserving the rest. Beat in the melted chocolate and butter mixture until fully combined and smooth.
6. Combine Dry Ingredients: Switch to the paddle attachment on the mixer. Sift together all-purpose flour, kosher salt, and baking powder. Gradually add these dry ingredients to the batter, mixing on medium-low speed just until combined. Add pink gel food coloring a few drops at a time, beating gently until the desired color is achieved without overmixing.
7. Bake the Brownies: Pour the batter into the prepared baking pan. Bake in the preheated oven for 35 to 40 minutes, or until the edges are lightly browned and a toothpick inserted in the center comes out clean. Remove from oven and allow brownies to cool completely in the pan.
8. Prepare the Ganache: In a medium heatproof bowl, microwave white chocolate melts and heavy cream in 30-second increments, stirring between each until fully melted and smooth, about 2 minutes total. Stir in 1/4 cup of reserved strawberry puree. Let the ganache cool to a spreadable consistency.
9. Finish the Brownies: Spread the ganache evenly over the cooled brownies. Top with thinly sliced fresh strawberries and sprinkle with crushed freeze-dried strawberry powder if using. Allow the ganache to set slightly before slicing and serving.

Notes

• Using freeze-dried strawberry powder in the batter adds an extra dimension of strawberry flavor but is optional.
• Be careful not to overmix the batter after adding flour to maintain a tender texture.
• For best results, use fresh strawberries for the puree, but frozen strawberries work well too.
• The pink food coloring is for aesthetic purposes and can be omitted if preferred.
• Allow ganache to cool before spreading to avoid melting into the batter.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Strawberry brownies, white chocolate brownies, strawberry dessert, baked strawberry brownies, strawberry ganache brownies