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Strawberry White Chocolate Brownies Recipe

★★★★★

4.5 from 52 reviews
  • Author: Mariam
  • Total Time: 1 hour 5 minutes
  • Yield: 9 to 12 brownies 1x

Description

Delightfully rich and fruity, these Strawberry Brownies combine the luscious sweetness of fresh strawberry puree with creamy white chocolate ganache. Baked to perfection with a hint of lemon zest and a pop of pink color, these brownies offer a unique twist on a classic treat, finished with optional freeze-dried strawberry powder and fresh strawberry slices for an elegant presentation.

Ingredients

Scale

Strawberry Puree

  • 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

Brownie Batter

  • 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

Ganache

  • 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)

Instructions

  1. Make the Strawberry Puree: In a medium saucepan over medium heat, combine the strawberries, granulated sugar, vanilla extract, lemon juice, and a pinch of kosher salt. Stir occasionally until the strawberries break down and the sugar dissolves, approximately 3 to 4 minutes. Continue to simmer, stirring now and then, until the mixture thickens slightly and resembles strawberry jam, about 12 to 15 minutes. Stir in the lemon zest, then remove from heat. Transfer the mixture to a blender or use an immersion blender to puree until smooth. Let cool completely.
  2. Prepare for Baking: Position a rack in the lower third of your oven and preheat it to 325°F (163°C). Line a 9-inch square baking pan with parchment paper for easy removal.
  3. Melt Butter and Chocolate: Place the butter and 6 oz white chocolate melts in a medium heatproof bowl. Microwave in 30-second increments, stirring after each, until the mixture is completely melted and smooth—this should take about 90 seconds in total.
  4. Mix Wet Ingredients: Using the whisk attachment of a stand mixer, beat the egg, egg yolk, granulated sugar, and freeze-dried strawberry powder (if using) on medium-high until the mixture is pale and fluffy. Beat in the vanilla extract and 1 cup of the strawberry puree, reserving the rest for later. Gradually add the melted chocolate mixture, continuing to beat until smooth.
  5. Add Dry Ingredients and Color: Switch to the paddle attachment. Sift and add the flour, kosher salt, and baking powder to the batter. Mix on medium-low speed just until combined. Slowly add the pink gel food coloring, a few drops at a time, and beat until you reach the desired pink hue. Avoid overmixing to keep the batter light.
  6. Bake the Brownies: Pour the batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes, or until the edges are lightly browned and a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
  7. Make the Ganache: In a medium heatproof bowl, microwave the remaining 8 oz white chocolate melts and heavy cream in 30-second intervals, stirring between each, until melted and smooth; this should take about 2 minutes total. Stir in 1/4 cup of the reserved strawberry puree and let the ganache cool slightly.
  8. Finish the Brownies: Spread the cooled ganache evenly over the brownies. Garnish with thinly sliced fresh strawberries and a sprinkle of crushed freeze-dried strawberry powder if desired. Slice and serve.

Notes

  • Freeze-dried strawberry powder adds an extra pop of intense strawberry flavor but can be omitted if unavailable.
  • Use parchment paper to line the pan for easy removal and clean slicing.
  • Adjust the amount of pink gel food coloring according to your preferred color intensity.
  • Fresh or frozen strawberries both work for the puree; if using frozen, thaw before cooking.
  • The brownies keep well in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: strawberry brownies, white chocolate brownies, fruit brownies, dessert recipe, fruity chocolate brownies

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Find it online: https://aromaofgrandma.com/strawberry-white-chocolate-brownies-recipe/