These strawberry brownies are simply irresistible! Imagine sinking your teeth into a chewy, rich white chocolate treat bursting with real strawberry flavor. They’ve got fudgy centers and a delightful pink icing on top.
Hold up, this isn’t your regular blondie recipe—it’s a game-changer! These brownies are unique because they’re crafted with creamy white chocolate. Plus, there’s no artificial stuff here; we’re talking about freeze-dried strawberries for that genuine fruity punch!
Picture this: fudgy goodness with gooey centers, topped with a pretty pink, strawberry-infused icing. It’s a dessert dream come true, perfect for any occasion—be it a baby shower, birthday bash, or just a craving for all things strawberry!
Strawberry Brownies
Ingredients
**For the Strawberry Brownies**
- ¾ cup 168 g unsalted butter, diced
- 8 oz 226 g high-quality white chocolate bars, chopped (think Lindt or Ghirardelli)
- 2 eggs
- 2 egg yolks
- 1 ¼ cups 250 g granulated sugar
- 1 tablespoon 15 ml vanilla extract
- 1 ¾ cups 219 g all-purpose flour, scooped and leveled
- ¾ teaspoon salt
- 2 ½ cups 50 g freeze-dried strawberries
**For the Strawberry Icing**
- 2 cups 270 g powdered sugar
- 2-3 tablespoons 30-45 ml whole milk
- ¼ cup 5 g freeze-dried strawberries
Instructions
**For the Strawberry Brownies:**
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×9 pan and line it with parchment paper.
- Melt the butter and white chocolate together in a double boiler over medium-low heat. Keep stirring until smooth, then take it off the heat.
- In a large bowl, whisk together the eggs, egg yolks, sugar, and vanilla until pale and smooth. You can use an electric hand mixer for a quick blend.
- Pour in the melted butter and white chocolate mixture, whisking until everything is well combined.
- Gently fold in the flour and salt with a rubber spatula until just combined.
- Now, here’s the fun part: grind up those freeze-dried strawberries in a food processor until they’re finely ground. Fold them into the batter.
- Pour the batter into your prepared pan, smoothing it out with a mini offset spatula.
- Bake for 28-31 minutes, then let the brownies cool completely in the pan on a wire rack. Once cool, gently release them from the pan.
**For the Strawberry Icing:**
- Make the icing by mixing powdered sugar and milk until smooth.
- Grind up more freeze-dried strawberries and mix them into the icing.
- Pour the glaze over your cooled brownies, smoothing it out.
- Let the icing set, then cut into 16 squares and dig in!