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Strawberry Brownies Recipe

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★★★★★

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.

Ingredients

Scale

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

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