Name: Strawberry White Chocolate Brownies Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 lb. fresh or frozen strawberries; 1/4 cup (50 g) granulated sugar; 1/2 tsp pure vanilla extract; Zest and juice from 1 lemon; Pinch kosher salt; 10 tbsp unsalted butter, cut into 1/2″ pieces; 6 oz (170 g) white chocolate melts; 1 large egg; 1 large egg yolk; 1 1/4 cups (250 g) granulated sugar; 1/4 cup freeze-dried strawberries, crushed into powder (optional); 1 cup (140 g) strawberry puree; 1 tsp pure vanilla extract; 2 cups (240 g) all-purpose flour; 1 tsp kosher salt; 1/2 tsp baking powder; Pink gel food coloring, a few drops; 8 oz (240 g) white chocolate melts; 2/3 cup heavy cream; 1/4 cup reserved strawberry puree; 4 to 5 fresh strawberries, thinly sliced (optional); Freeze-dried strawberries, crushed into powder, for serving (optional)

Ingredients

1 lb. fresh or frozen strawberries

1/4 cup (50 g) granulated sugar

1/2 teaspoon pure vanilla extract

Zest and juice from 1 lemon

Kosher salt, a pinch

10 tablespoons unsalted butter, cut into 1/2″ pieces

6 oz. (170 g) white chocolate melts

1 large egg

1 large egg yolk

1 1/4 cups (250 g) granulated sugar

1/4 cup freeze-dried strawberries, crushed into powder (optional)

1 cup (140 g) strawberry puree

1 teaspoon pure vanilla extract

2 cups (240 g) all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon baking powder

Pink gel food coloring

8 oz. (240 g) white chocolate melts (for ganache)

2/3 cup heavy cream

4 to 5 fresh strawberries, thinly sliced (optional, for topping)

Freeze-dried strawberries, crushed into powder, for serving (optional)

Instructions

Step 1: Make the strawberry puree by cooking strawberries, sugar, vanilla, and lemon juice in a medium saucepan over medium heat. Stir occasionally as the strawberries break down and sugar dissolves, about 3 to 4 minutes. Continue simmering until the mixture thickens and resembles jam, roughly 12 to 15 more minutes. Stir in lemon zest and a pinch of salt, then remove from heat.

Step 2: Blend the strawberry mixture until smooth using a blender or immersion blender. Let it cool completely before proceeding.

Step 3: Preheat the oven to 325°F and position the rack in the lower third. Line a 9-inch square baking pan with parchment paper for easy removal.

Step 4: Melt the butter and 6 oz. white chocolate melts together in a heatproof bowl in the microwave using 30-second increments. Stir between each until smooth and fully melted, about 90 seconds total.

Step 5: In a stand mixer fitted with a whisk attachment, beat the egg, egg yolk, sugar, and freeze-dried strawberry powder (if using) on medium-high speed until pale and fluffy. Add vanilla extract and 1 cup strawberry puree and mix well. Gradually incorporate the melted chocolate mixture until smooth.

Step 6: Switch to the paddle attachment. Sift in the flour, kosher salt, and baking powder. Mix on medium-low speed just until combined. Add pink gel food coloring a few drops at a time, mixing gently until you reach your desired color. Avoid overmixing for tender brownies.

Step 7: Pour the batter evenly into the prepared pan. Bake for 35 to 40 minutes until edges are lightly browned and a toothpick inserted in the center comes out clean. Allow brownies to cool completely.

Step 8: Prepare the ganache by melting 8 oz. white chocolate melts with heavy cream in a medium heatproof bowl, microwaving in 30-second intervals and stirring until smooth, about 2 minutes total. Stir in 1/4 cup reserved strawberry puree. Let the ganache cool slightly.

Step 9: Spread the ganache evenly over the cooled brownies. Top with thinly sliced fresh strawberries and a sprinkle of crushed freeze-dried strawberries if desired. Slice and serve.

Tips & Variations

For extra strawberry flavor, use freeze-dried strawberry powder in the batter, but it’s optional if you prefer a subtler taste.

If fresh strawberries aren’t available, frozen strawberries work well—just thaw and drain excess liquid before cooking.

Adjust the pink color by adding gel food coloring gradually to avoid overdone hues.

Storage

Store the strawberry brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Ganache topping may firm up when chilled; let brownies come to room temperature before serving for the best texture. For longer storage, freeze the brownies wrapped tightly for up to 2 months, thawing overnight in the refrigerator.

FAQs

Can I use regular food coloring instead of gel?

Yes, regular food coloring works, but gel food coloring is recommended because it adds vibrant color without altering batter consistency.

Can I make these brownies vegan?

This recipe relies on butter, eggs, and white chocolate which are not vegan. To adapt, substitute vegan butter, use a flaxseed egg replacer, and choose vegan white chocolate alternatives, though results may vary.