Strawberry Brownies

Course Dessert

Prep Time 40

Cook Time 35

Servings 16 brownies

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.

Preheat your oven to 350°F (325°F if your oven runs hot or is convection/gas). Grease and line an 8x8-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.

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.

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.

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.