Strawberry Brownies

Posted on

These Strawberry Brownies are a fun twist on the classic chocolate treat, featuring fresh strawberries for a burst of fruity flavor and a lovely pink color. No need for freeze-dried strawberries or cake mix here—just fresh berries! These brownies blend the rich fudgy texture of traditional brownies with the sweet, tangy taste of strawberries for a dessert that’s sure to impress.

Tips for Making Strawberry Brownies

  • White Chocolate: Use either chopped white chocolate or white chocolate chips with over 20% cocoa butter. I recommend Callebaut, but Lindt bars work well too if you can’t find the chips.
  • Avoid Glass Pans: Use a steel pan instead, as glass heats slowly and can lead to overcooked edges and undercooked centers.
  • Glaze Option: Instead of ganache, make a glaze by mixing 2 tablespoons of strawberry puree with 1 tablespoon of heavy cream and 1 to 1 1/2 cups of powdered sugar.
  • Other Berries: This recipe also works with raspberries or blackberries. Strain the puree if you don’t like the texture of seeds in your brownies.

Strawberry Brownies

Course Dessert
Prep Time 40 minutes
Cook Time 35 minutes
Servings 16 brownies

Ingredients

Strawberry Puree:

  • 16 oz. fresh or frozen strawberries

Brownie Batter:

  • 3/4 cup unsalted butter 1 1/2 sticks
  • 1 cup chopped white chocolate
  • 1 1/4 cups granulated sugar
  • 1/3 cup strawberry puree from above
  • 1 large egg
  • 2 large egg yolks
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt

Strawberry Ganache:

  • 2 tablespoons strawberry puree from above
  • 1 tablespoon heavy cream
  • 3/4 cup chopped white chocolate

Instructions

Strawberry Puree:

  • Chop the strawberries and blend them in a food processor until smooth.
  • Pour the puree into a small saucepan and bring to a boil over medium-high heat.
  • Reduce the heat to medium or medium-low, and simmer for about 20 minutes, stirring occasionally, until thickened and reduced to 2/3 cup. The puree should be thick and dark. Cooking time may vary based on the water content of the strawberries.

Brownie Batter:

  • Preheat your oven to 350°F (325°F if your oven runs hot or is convection/gas). Grease and line an 8×8-inch steel baking pan with parchment paper.
  • In a large bowl, combine the unsalted butter and white chocolate. Melt them together either in the microwave in 15-30 second increments (stirring in between) or over a double boiler until smooth.
  • Add the granulated sugar and 1/3 cup plus 2 tablespoons of strawberry puree to the melted butter and chocolate. Mix well with a whisk or a mixer.
  • Add the egg and egg yolks and beat on medium speed for about 3 minutes. Add a few drops of pink food coloring if you want a more vibrant pink.
  • Add the flour and salt. Mix on low until combined, then finish mixing with a spatula to avoid overmixing.
  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Bake for 35 minutes, or until the brownies are set around the edges and on top. A toothpick should come out clean when inserted into the center.
  • Let the brownies cool completely in the pan.

Strawberry Ganache:

  • Combine the strawberry puree and heavy cream in a small bowl and heat in the microwave until hot.
  • Pour the hot mixture over the chopped white chocolate and whisk until smooth. If the chocolate doesn’t melt completely, microwave in 10-second increments, stirring in between until fully melted.
  • If the ganache is too thick, add an extra 1/2 tablespoon of heavy cream as needed.
  • Pour the ganache over the cooled brownies and spread it evenly with a spatula.
  • Let the ganache set for about 10 minutes, then slice and serve.

Notes

Storage

  • Store: Keep the brownies in an airtight container in the fridge for up to 3 days. Let them sit at room temperature for 20 minutes before serving.
  • Freeze: Place brownies in a freezer bag or airtight container and freeze for up to 2 months. To thaw, leave at room temperature for about 1 hour or in the fridge overnight.

Notes

  • Pan Choice: Avoid glass pans as they heat slowly and can lead to uneven baking. Use a steel pan for the best results.
  • White Chocolate: Choose good quality white chocolate with over 20% cocoa butter. Avoid candy melts.
  • Strawberry Jam: You can substitute the strawberry puree with strawberry jam, but it might make the brownies sweeter.
  • Strawberry Glaze: For a simple glaze instead of ganache, mix 2 tablespoons of strawberry puree with 1 tablespoon of heavy cream and 1 to 1 1/2 cups of powdered sugar. Adjust thickness with more powdered sugar or heavy cream as needed. Pour over the cooled brownies.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating