Strawberry White Chocolate Brownies with Strawberry Glaze Recipe

Introduction

These Strawberry Brownies are a delightful twist on the classic treat, combining the rich sweetness of white chocolate with the bright tang of freeze-dried strawberries. Soft, fudgy, and topped with a strawberry-infused glaze, they’re perfect for anyone looking to impress with a unique dessert.

Ingredients

• 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
• 2 cups (270 g) powdered sugar
• 2-3 tbsp (30-45 ml) whole milk
• 1/4 cup (5 g) freeze-dried strawberries

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease a 9×9 inch pan and line it with parchment paper for easy removal.
2. Step 2: Melt the butter and white chocolate together in a double boiler over medium-low heat, stirring continuously to heat the chocolate evenly. Remove from heat once melted.
3. Step 3: In a large bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract until pale and smooth. An electric hand mixer on high speed can make this easier.
4. Step 4: Pour the melted butter and white chocolate mixture into the egg mixture, whisking until fully combined and smooth.
5. Step 5: Gently fold the flour and salt into the wet ingredients using a rubber spatula until just combined.
6. Step 6: Place the 2 1/2 cups freeze-dried strawberries into a food processor and pulse until finely ground. Fold the ground strawberries into the batter carefully. Note: grinding strawberries right before adding them helps avoid clumping, especially in humid climates.
7. Step 7: Pour the batter into the prepared pan and smooth the top with a mini offset spatula.
8. Step 8: Bake for 28 to 31 minutes. Let the brownies cool completely in the pan on a wire rack.
9. Step 9: Once cooled, loosen the edges with a butter knife and invert the brownies to remove them from the pan gently.
10. Step 10: For the strawberry icing, mix the powdered sugar with 2 to 3 tablespoons of whole milk until smooth.
11. Step 11: Pulse the remaining 1/4 cup freeze-dried strawberries in a food processor until finely ground and mix into the icing.
12. Step 12: Pour the glaze over the cooled brownies and smooth out with a mini offset spatula. Let the icing set before cutting into 16 squares.

Tips & Variations

• Use high-quality white chocolate for the best flavor and smooth texture.
• Grinding freeze-dried strawberries right before mixing prevents clumping and ensures an even distribution of flavor.
• For a more intense strawberry taste, fold in small chunks of freeze-dried strawberries along with the ground ones.
• Try substituting whole milk with cream for a richer icing texture.
• Chilling the brownies before glazing can help the icing set faster and more evenly.

Storage

Store the strawberry brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat refrigerated brownies gently in the microwave for a few seconds if desired; avoid reheating frozen brownies without thawing first.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain more moisture, which can alter the texture of the brownies and the icing. Freeze-dried strawberries are preferred to maintain the right consistency and concentrated flavor.

What if I don’t have a food processor for the freeze-dried strawberries?

If you don’t have a food processor, you can place the freeze-dried strawberries in a sturdy plastic bag and crush them finely with a rolling pin or mortar and pestle.

Strawberry White Chocolate Brownies with Strawberry Glaze Recipe

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★★★★★

4.9 from 83 reviews

These Strawberry Brownies combine rich white chocolate buttery batter with the vibrant flavor of freeze-dried strawberries. Topped with a sweet strawberry glaze, these brownies are a delightful treat with a unique fruity twist, perfect for dessert or a special occasion.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Brownie Batter

• 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 Icing

• 2 cups (270 g) powdered sugar
• 2–3 tbsp (30–45 ml) whole milk
• 1/4 cup (5 g) freeze-dried strawberries

Instructions

1. Preheat and prepare pan: Preheat the oven to 350 degrees Fahrenheit. Grease a 9×9 inch pan and line it with parchment paper to prevent sticking and ensure easy removal of the brownies.
2. Melt butter and white chocolate: In a double boiler set over medium-low heat, melt together the butter and chopped white chocolate, stirring continuously to evenly heat the chocolate mixture. Remove from heat once fully melted and smooth.
3. Mix eggs and sugar: In a large bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until pale and smooth. Using an electric hand mixer on high speed can speed up this process.
4. Combine wet ingredients: Pour the melted butter and white chocolate mixture into the egg mixture and whisk until the batter is combined and smooth.
5. Incorporate dry ingredients: With a rubber spatula, gently fold in the all-purpose flour and salt until just combined, being careful not to overmix.
6. Prepare freeze-dried strawberries: Place the freeze-dried strawberries into a food processor and pulse until finely ground. Fold these ground strawberries into the batter, ensuring an even strawberry flavor.
7. Pour batter and bake: Pour the strawberry brownie batter into the prepared pan. Use a mini offset spatula to smooth out the surface evenly. Bake in the preheated oven for 28 to 31 minutes until a toothpick inserted comes out with a few moist crumbs.
8. Cool brownies: Remove from oven and let the brownies cool completely in the pan on a wire rack. Once cool, use a butter knife to loosen the edges, then invert to release the brownies gently.
9. Make strawberry icing: In a bowl, mix the powdered sugar with 2 to 3 tablespoons of whole milk to form a glaze. Pulse the remaining freeze-dried strawberries in a food processor until finely ground, then mix into the icing for a strawberry flavor and speckles.
10. Glaze brownies: Pour the strawberry icing evenly over the cooled brownies and smooth with a mini offset spatula. Allow the icing to set before slicing.
11. Serve: Cut the glazed brownies into 16 squares and enjoy the combination of creamy white chocolate and strawberry flavors.

Notes

• Ensure the freeze-dried strawberries are ground just before adding to prevent clumping, especially in humid climates.
• Use high-quality white chocolate like Lindt or Ghirardelli for best flavor and smooth texture.
• Do not overmix the batter after adding flour to keep the brownies tender.
• Allow the brownies to cool completely before applying the icing to avoid melting.
• The icing thickness can be adjusted with additional milk to achieve desired consistency.

Keywords: strawberry brownies, white chocolate brownies, strawberry icing, dessert, baked brownies, strawberry glaze