Description

Delight in these luscious Strawberry Brownies featuring a rich white chocolate and butter base studded with finely ground freeze-dried strawberries. Topped with a smooth strawberry icing made from powdered sugar, milk, and freeze-dried strawberries, this treat offers a fruity twist on the classic brownie. Perfect for dessert lovers seeking a fresh, berry-infused indulgence.

Ingredients

Scale

For the Strawberry Brownies:

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

For the Strawberry Icing:

2 cups (270 g) powdered sugar
2–3 tbsp (30–45 ml) whole milk
1/4 cup (5 g) freeze-dried strawberries

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Instructions

Preheat and prepare pan: Preheat the oven to 350°F (177°C). Grease a 9×9-inch baking pan and line it with parchment paper to ensure easy removal of the brownies later.
Melt butter and chocolate: In a double boiler set over medium-low heat, melt the cubed unsalted butter together with chopped white chocolate bars, stirring continuously for even heating. Once fully melted and smooth, remove from heat.
Mix eggs, sugar, and vanilla: In a large bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until the mixture is pale and smooth. Using an electric mixer on high speed can simplify this step.
Combine melted chocolate mixture: Pour the melted butter and white chocolate into the egg mixture and whisk until fully combined and smooth in texture.
Add dry ingredients: Gently fold the all-purpose flour and salt into the wet mixture using a rubber spatula just until no streaks of flour remain.
Prepare strawberries: Place the freeze-dried strawberries in a food processor and pulse until they become finely ground, avoiding moisture to prevent clumping. Fold the ground strawberries carefully into the brownie batter to evenly distribute the flavor.
Transfer batter to pan: Pour the prepared batter into the lined pan. Use a mini offset spatula to smooth the top evenly for uniform baking.
Bake the brownies: Bake in the preheated oven for 28 to 31 minutes, or until a toothpick inserted near the center comes out with moist crumbs but no raw batter.
Cool brownies: Allow the brownies to cool completely in the pan placed on a wire rack. Once cool, use a butter knife to gently loosen the edges and invert the brownies out of the pan.
Make the strawberry icing: Mix powdered sugar with 2 to 3 tablespoons of whole milk until smooth. Pulse freeze-dried strawberries in a food processor until finely ground and stir into the icing mixture to infuse strawberry flavor.
Glaze the brownies: Pour the strawberry icing over the cooled brownies and smooth the surface with a mini offset spatula. Allow the icing to set fully before cutting.
Serve: Cut the glazed brownies into 16 equal squares. Enjoy the strawberry-infused sweetness!

Notes

Freeze-dried strawberries should be ground just before folding into batter and icing to avoid clumping, especially in humid climates.
Use high-quality white chocolate for best flavor and smooth texture.
Ensure brownies are completely cool before icing to prevent melting the glaze.
If you don’t have a mini offset spatula, a regular spatula or the back of a spoon can be used for smoothing.
Stored in an airtight container, these brownies stay fresh for up to 4 days at room temperature or can be refrigerated for up to a week.

Nutrition

Serving Size: 1 brownie (1/16 of recipe)
Calories: 280
Sugar: 25g
Sodium: 120mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 3g
Cholesterol: 80mg