Strawberry Brownies
- Prep Time: 30 minutes
- Cook Time: 29 minutes
- Total Time: 59 minutes
- Yield: 16 brownies 1x
- Category: Dessert
Ingredients
Scale
**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!
