Strawberry White Chocolate Brownies Recipe
These Best Strawberry Brownies combine rich white chocolate and buttery brownie batter with the sweet, tangy crunch of freeze-dried strawberries. Topped with a smooth powdered sugar glaze and decorated with bright strawberry bits, they offer a decadent twist on classic brownies perfect for any special occasion or dessert craving.
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 3 Hours
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Batter
- 3/4 cup (168g) unsalted butter, cubed
- 8 oz (226g) white chocolate bars, chopped
- 2 large eggs
- 2 large egg yolks
- 1 1/4 cups (250g) granulated sugar
- 1 tablespoon vanilla extract
- 1 3/4 cups (219g) all-purpose flour
- 3/4 teaspoon salt
- 2 1/2 cups (50g) freeze-dried strawberries (for the brownie batter)
Glaze and Decoration
- 2 cups (270g) powdered sugar
- 2-3 tablespoons whole milk
- 1/4 cup (5g) freeze-dried strawberries (for decoration)
Instructions
- Prepare Pan and Melt Chocolate: Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan or line it with parchment paper. Melt butter and chopped white chocolate together in a double boiler until completely smooth, then allow the mixture to cool slightly.
- Mix Eggs and Sugar: In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture is light in color and thickened. Stir in the vanilla extract for added flavor. Gently fold the cooled white chocolate and butter mixture into this egg mixture.
- Add Dry Ingredients and Strawberries: Sift together the all-purpose flour and salt. Gently fold these dry ingredients into the wet mixture just until combined to avoid overmixing. Then fold in 2 1/2 cups of crushed freeze-dried strawberries evenly throughout the batter.
- Bake the Brownies: Pour the batter into the prepared baking pan and spread it out evenly to the edges. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but is not wet. Remove from the oven and let the brownies cool completely in the pan.
- Prepare and Apply Glaze: While the brownies bake and cool, whisk the powdered sugar with 2 tablespoons of whole milk in a bowl until smooth, adding an additional tablespoon of milk if needed to reach a drizzleable consistency. Drizzle the glaze evenly over the cooled brownie surface.
- Decorate and Set: Immediately after glazing, sprinkle the remaining 1/4 cup of crushed freeze-dried strawberries on top for decoration and extra flavor. Let the glaze set for at least 30 minutes before cutting the brownies into squares.
Notes
- Use freeze-dried strawberries for a concentrated flavor and crunchy texture; fresh strawberries will add too much moisture.
- The glaze consistency can be adjusted by adding milk gradually to get the perfect drizzle.
- Letting the brownies cool completely before glazing helps the glaze set properly without melting.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
