Description
Indulge in the luscious Strawberry Brownies, a delightful twist on traditional brownies featuring a luscious blend of white chocolate and vibrant freeze-dried strawberries. These rich and moist brownies are infused with the sweet tartness of strawberries both in the batter and as a creamy frosting, making them perfect for dessert lovers seeking a fruity yet decadent treat.
Ingredients
Scale
Brownie Batter
- 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, ground into powder
Strawberry Frosting
- 2 cups (270 g) powdered sugar
- 2-3 tbsp (30-45 ml) whole milk
- 1/4 cup (5 g) freeze-dried strawberries, ground finely
- 3/4 cup (168 g) unsalted butter, softened
- 8 oz (226 g) high-quality white chocolate bars, chopped and melted
Instructions
- Prepare the Strawberry Powder: Start by grinding the freeze-dried strawberries into a fine powder using a food processor or a strong blender. This strawberry powder will be used in both the batter and frosting to infuse the bright berry flavor throughout the brownies.
- Melt Butter and White Chocolate: In a heatproof bowl placed over simmering water (double boiler method), melt together the chopped butter and white chocolate, stirring occasionally until smooth and fully combined. Remove from heat and let cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, egg yolks, sugar, and vanilla extract until the mixture is pale and slightly thickened. Slowly incorporate the cooled white chocolate and butter mixture, blending until smooth and combined.
- Combine Dry Ingredients: In a separate bowl, sift the all-purpose flour, salt, and strawberry powder. Gradually fold these dry ingredients into the wet mixture, being careful not to overmix to maintain a tender crumb.
- Bake the Brownies: Preheat the oven to 325°F (163°C). Pour the batter evenly into a greased or parchment-lined 9×13 inch baking pan. Bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. Allow the brownies to cool completely in the pan.
- Prepare the Strawberry Frosting: Beat softened butter until fluffy. Slowly add the powdered sugar alternated with whole milk to reach a smooth, spreadable consistency. Mix in the finely ground freeze-dried strawberries and melted white chocolate, blending thoroughly to form a creamy, strawberry-infused frosting.
- Frost the Brownies: Once the brownies have completely cooled, spread the strawberry frosting evenly over the top. For added texture and decoration, sprinkle a small amount of additional freeze-dried strawberry powder on top if desired.
- Serve and Enjoy: Cut the brownies into 16 squares and serve. Store leftovers covered at room temperature for up to 3 days or refrigerated for up to one week.
Notes
- Use high-quality white chocolate for the best flavor and texture.
- Ensure the brownies are completely cool before frosting to prevent melting.
- Freeze-dried strawberries provide intense flavor without adding moisture.
- You can substitute whole milk in the frosting with cream or milk alternatives as preferred.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Store brownies in an airtight container to maintain freshness.
