Description
These Strawberry Brownies are a delightful twist on classic brownies, combining the richness of white chocolate with the tangy sweetness of freeze-dried strawberries. With a crumbly, buttery texture and a luscious strawberry glaze, these brownies make a perfect dessert for any occasion.
Ingredients
Scale
Brownie Base
- 3/4 cup (168 g) unsalted butter, chopped into small cubes
- 8 oz (226 g) high-quality white chocolate bars, chopped (Lindt or Ghirardelli bars)
- 2 eggs
- 2 egg yolks
- 1 1/4 cups (250 g) granulated white sugar
- 1 tbsp (15 ml) vanilla extract
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 3/4 tsp salt
- 2 1/2 cups (50 g) freeze-dried strawberries
Strawberry Glaze
- 2 cups (270 g) powdered sugar
- 2-3 tbsp (30-45 ml) whole milk
- 1/4 cup (5 g) freeze-dried strawberries
Instructions
- Prepare Butter and Chocolate: Place the chopped unsalted butter and white chocolate in a heatproof bowl. Melt them together over a double boiler or in short bursts in the microwave, stirring until smooth and fully combined. Set aside to cool slightly.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until the mixture is pale and slightly thickened.
- Combine Wet and Melted Chocolate: Slowly pour the melted butter and white chocolate mixture into the egg mixture, whisking continuously to ensure a smooth and even batter.
- Add Dry Ingredients: Sift the all-purpose flour and salt into the wet ingredients. Gently fold the flour mixture into the batter using a spatula until just combined; be careful not to overmix.
- Incorporate Freeze-Dried Strawberries: Fold in the 2 1/2 cups (50 g) of freeze-dried strawberries gently into the batter to distribute them evenly.
- Prepare Baking Pan: Line a 9×13 inch baking pan with parchment paper or grease it lightly. Pour the brownie batter into the pan and spread it evenly.
- Bake the Brownies: Preheat your oven to 325°F (163°C). Bake the brownies for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the Brownies: Remove the pan from the oven and let the brownies cool completely on a wire rack.
- Make the Strawberry Glaze: In a blender or food processor, process the 1/4 cup freeze-dried strawberries into a fine powder. In a bowl, whisk together the powdered sugar, strawberry powder, and 2 tablespoons of whole milk. Add additional milk 1 teaspoon at a time as needed to reach a smooth glaze consistency.
- Glaze the Brownies: Once the brownies have cooled, drizzle the strawberry glaze evenly over the top. Allow the glaze to set before slicing into 16 servings and serving.
Notes
- Use high-quality white chocolate bars such as Lindt or Ghirardelli for the best flavor and smooth texture.
- Freeze-dried strawberries add concentrated strawberry flavor without adding liquid, so they don’t affect the batter’s consistency.
- The glaze can be adjusted for thickness by adding more powdered sugar or milk as needed.
- Ensure the brownies are completely cooled before glazing to prevent the glaze from melting.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
