Description
This Strawberry Brownies recipe combines the rich, creamy texture of classic brownies with the fresh, sweet flavor of strawberries. Featuring a homemade strawberry puree mixed into the batter and a luscious white chocolate strawberry ganache topping, these pink-hued brownies are perfect for a delightful dessert or special occasion treat.
Ingredients
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 of 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 (from above)
- 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
Ganache
- 8 oz (240 g) white chocolate melts
- 2/3 cup heavy cream
- 1/4 cup strawberry puree (reserved from above)
- 4 to 5 fresh strawberries, thinly sliced (optional)
- Freeze-dried strawberries, crushed into powder, for serving (optional)
Instructions
- Make Strawberry Puree: In a medium saucepan over medium heat, combine strawberries, sugar, vanilla, and lemon juice. Cook, stirring occasionally, until strawberries break down and sugar dissolves, about 3-4 minutes. Continue simmering, stirring occasionally, until the mixture thickens and resembles jam, about 12-15 minutes. Stir in lemon zest and a pinch of salt. Remove from heat.
- Puree the Mixture: Transfer the strawberry mixture to a blender or use an immersion blender to puree until smooth. Allow the puree to cool completely.
- Prepare for Baking: Arrange a rack in the lower third of your oven and preheat to 325°F (165°C). Line a 9-inch square baking pan with parchment paper.
- Melt Butter and Chocolate: In a medium heatproof bowl, microwave the butter and white chocolate melts in 30-second increments, stirring after each, until fully melted and smooth, about 90 seconds total.
- Mix Brownie Batter: Using a stand mixer fitted with a whisk attachment, beat the egg, egg yolk, sugar, and crushed freeze-dried strawberries (if using) on medium-high until pale and fluffy. Beat in vanilla and 1 cup of cooled strawberry puree, reserving any leftover puree. Gradually add the melted chocolate mixture and beat until smooth.
- Add Dry Ingredients: Switch to the paddle attachment. Sift in flour, salt, and baking powder. Beat on medium-low just until combined. Add pink gel food coloring a few drops at a time, mixing until your desired hue is reached. Be careful not to overmix.
- Bake the Brownies: Pour the batter into the prepared pan and smooth the surface. Bake for 35-40 minutes, or until the edges are lightly browned and a toothpick inserted into the center comes out clean. Let brownies cool completely in the pan.
- Prepare the Ganache: In a medium heatproof bowl, microwave white chocolate melts and heavy cream in 30-second increments, stirring after each, until fully melted and smooth, about 2 minutes. Stir in 1/4 cup of reserved strawberry puree. Allow to cool slightly.
- Finish the Brownies: Spread the cooled ganache evenly over the cooled brownies. If desired, top with thinly sliced fresh strawberries and sprinkle with crushed freeze-dried strawberries for an extra burst of flavor and decoration.
Notes
- You can use fresh or frozen strawberries for the puree; frozen strawberries just need to be thawed before cooking.
- Freeze-dried strawberries add a nice concentrated strawberry flavor but are optional.
- Adjust the amount of pink food coloring to your preferred shade—start with a few drops and add more cautiously.
- Allow brownies to cool completely before adding ganache to prevent melting.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
