Strawberry Brownies
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.