Description
This Strawberry Brownies recipe features rich, buttery brownies infused with freeze-dried strawberry powder for a unique fruity twist. Topped with a luscious strawberry white chocolate ganache and fresh strawberry halves, these delectable brownies are a perfect balance of sweetness and tartness, ideal for a delightful dessert or special occasion treat.
Ingredients
Strawberry Brownies
- ½ cup unsalted butter
- ½ cup white chocolate chips
- 1 cup granulated sugar (for less sweet brownies, reduce to ¾ cup)
- 2 eggs
- 3 tablespoons freeze-dried strawberry powder
- 1 tablespoon vanilla paste or extract
- Red or pink food coloring (for natural dye, try beet powder)
- ¾ cup all-purpose flour
- ½ teaspoon salt
Strawberry Ganache
- 6 ounces white chocolate chips
- ¼ cup heavy cream
- 1-2 tablespoons freeze-dried strawberry powder
- Red or pink food coloring (for natural dye, try beet powder)
- 5 fresh strawberries, halved (for topping)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (177°C). Spray an 8-inch square baking pan and line it with parchment paper for easy removal of the brownies.
- Melt butter and white chocolate: In a microwave-safe bowl, heat ½ cup unsalted butter and ½ cup white chocolate chips in 30-second intervals, stirring after each until fully melted and smooth. This usually takes 1-3 minutes. Alternatively, use a double boiler to melt them gently.
- Combine with sugar: Transfer the melted butter and white chocolate mixture to a large mixing bowl. Stir in 1 cup granulated sugar until fully combined. The mixture will be thick.
- Add wet ingredients: Mix in 2 eggs, 3 tablespoons freeze-dried strawberry powder, 1 tablespoon vanilla extract or paste, and a few drops of red or pink food coloring until smooth. For a crinkly brownie top, whisk vigorously until the batter lightens slightly in color.
- Incorporate dry ingredients: Gently fold in ¾ cup all-purpose flour and ½ teaspoon salt just until no dry streaks remain. Avoid overmixing to keep brownies tender. Pour the batter into the prepared baking pan and spread evenly.
- Bake the brownies: Bake for 25-35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Remove from oven and allow to cool in the pan for about 30 minutes.
- Make strawberry ganache: In a microwave-safe bowl, combine 6 ounces white chocolate chips and ¼ cup heavy cream. Microwave for 45 seconds, then stir with a silicone spatula. If not fully melted, microwave in 10-second increments, stirring until smooth.
- Flavor and color the ganache: Stir in 1-2 tablespoons freeze-dried strawberry powder and a small drop of red or pink food coloring until evenly mixed. Adjust powder to taste for desired strawberry intensity.
- Apply ganache and chill: Spread the strawberry ganache evenly over the cooled brownies in the pan. Place in the refrigerator uncovered and let set for about 30 minutes.
- Serve: Slice the brownies into 9 squares or your desired size. Just before serving, top each square with halved fresh strawberries for a fresh and vibrant finish. Enjoy!
Notes
- For thicker, taller brownies, double the recipe and bake in a single pan, but increase baking time accordingly.
- Using freeze-dried strawberry powder enhances both the flavor and color of the brownies and ganache.
- To achieve a natural pink color, substitute food coloring with beet powder.
- Do not overmix the flour to ensure the brownies remain tender and fudgy.
- Allow brownies to cool completely before spreading ganache to avoid melting.
- Store leftover brownies in the refrigerator to keep ganache firm and fresh.
