These easy strawberry brownies are chewy, not-too-sweet, and full of strawberry flavor! Made with freeze-dried strawberry powder and frosted with my microwave strawberry ganache, these pink brownies are perfect for beginner bakers.
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Brownies vs Blondies
You may be wondering the difference between brownies vs blondies, and why these strawberry bars aren’t considered blondies!
Blondies are mainly made with brown sugar and don’t have chocolate in the batter (aside from mix-ins like chocolate chips). They’re known for their caramel and butterscotch notes from the molasses in the brown sugar.
Brownie batter is made with cocoa powder and/or melted chocolate. And since this strawberry brownie batter is made with melted white chocolate, this recipe falls firmly into the brownie category!
Now that’s out of the way, let’s get to baking. 🧑🏻🍳 (Note: Keep in mind that this is a strawberry brownie recipe without cake mix!)
❤️ Why You’ll Love This Recipe
- It’s perfect for strawberry lovers. The brownie batter contains 3 tablespoons of strawberry powder, which balances well with the white chocolate. AND, it’s topped with a delicious strawberry ganache!
- You won’t need any special equipment. Simply mix the ingredients in a bowl, pour the batter into a pan, and bake!
Looking for more strawberry desserts? Try my white chocolate strawberry cookies!
Ingredients
My strawberry brownie recipe contains two parts: the brownie batter and the strawberry frosting!
For the strawberry brownies:
- You can use either white chocolate chips or a chopped white chocolate bar. This will be melted together with unsalted butter, giving the brownies a sweet, fudgy texture.
- The brownie batter is flavored using freeze-dried strawberry powder. No need to chop strawberries and cook it into strawberry puree!
- If you can only find freeze-dried strawberry slices, you can turn it into a powder by using a food processor, spice grinder, or a good ol’ Ziploc bag and rolling pin!
- The strawberry powder isn’t enough to yield a vibrant pink ganache. You can always add a bit of red or pink gel food coloring. If you want natural food coloring, you can add some beet powder!
- You can use vanilla extract or vanilla paste (1:1) in this recipe.
For the strawberry ganache:
- You can either use white chocolate chips or roughly chopped white chocolate bars.
- The white chocolate is heated it with heavy cream until fully melted.
- To flavor the white chocolate ganache, you’ll use more freeze-dried strawberry powder.
- Again, if you want a stronger pink color, you’ll need to use some red or pink gel food coloring.
- For decoration, you can top the brownies with fresh strawberries (not pictured).
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tips
- Want a much thicker brownie? Double the recipe and bake it in one pan!
- For an extra crinkly top brownie, vigorously whisk in the eggs until the batter is lighter in color.
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
How to Make Strawberry Brownies
Step 1: Heat white chocolate and butter in microwave at 30-second intervals, stirring in between, until smooth. This should take between 1-2 minutes.
Step 2: Mix melted white chocolate & butter mixture with sugar—it will be thick, but don’t worry!
Step 3: Mix in egg, vanilla, strawberry powder, and food coloring until smooth. For an extra crinkly top brownie, whisk vigorously until it lightens slightly in color. Stir in dry ingredients until no dry spots remain.
Step 4: Bake in a 8-inch square pan at 350°F/177°C for 25-35 minutes, or until middle looks set and toothpick inserted in middle comes out mostly clean with a few crumbs. Let cool in pan for about 30 minutes, then make the ganache.
Step 5: Melt white chocolate and heavy cream in the microwave. Stir in strawberry powder and add food coloring to preference.
Step 6: Spread strawberry ganache frosting on top brownies in pan. Let set in the fridge for about 30 minutes. Slice brownies into 9 squares, and top with halved strawberries right before serving.
For full instructions, see the recipe card below.
🍓 More Strawberry Recipes
Did you try this recipe?
Please leave a review & share it with me on Instagram, Facebook, Tiktok, or Pinterest!
Thank you so much! -Bianca ❤️
📖 Recipe
Strawberry Brownies
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Equipment
- Kitchen scale or measuring cups
- medium microwave-safe bowl
- large mixing bowl
- whisk
- Parchment Paper
Ingredients
Wet ingredients:
- ½ cup (113.5 g) unsalted butter
- ½ cup (90 g) white chocolate chips
- 1 cup (200 g) granulated sugar
- 2 (2) eggs
- 3 tablespoons (18 g) freeze-dried strawberry powder
- 1 tablespoon (13 g) vanilla paste or extract
- red or pink food coloring for natural dye, try beet powder
Dry ingredients:
- ¾ cup (93.75 g) all-purpose flour
- ½ teaspoon (3 g) salt
Strawberry ganache:
- 6 ounces (170.1 g) white chocolate chips
- ¼ cup (59.5 g) heavy cream
- 1-2 tablespoons (6 g) freeze-dried strawberry powder
- red or pink food coloring for natural dye, try beet powder
Topping:
- 5 strawberries halved
Instructions
For the strawberry brownies:
- Note: Want a much thicker, taller brownie? Double the recipe by hitting the 2x button above, and bake it all in one pan! Keep in mind that baking time will be longer.
- Preheat oven to 350°F/177°C. Spray and line 8-inch square pan with parchment paper.
- In a medium microwave-safe bowl, heat ½ cup unsalted butter and ½ cup white chocolate chips in 30-second intervals, stirring in between. This may take between 1-3 minutes total.Note: You can alternatively use a double-boiler.
- In a large mixing bowl, add in the melted butter and white chocolate mixture. Stir in 1 cup granulated sugar until fully combined. It will be thick.
- Mix in 2 eggs, 3 tablespoons freeze-dried strawberry powder, 1 tablespoon vanilla, and red or pink food coloring until smooth. For a more crinkly top brownie, vigorously whisk until the batter is a bit lighter in color.
- Gently stir in ¾ cup all-purpose flour and ½ teaspoon salt, just until no dry spots remain. Transfer strawberry brownie batter into baking pan.
- Bake for 25-35 minutes, or until a toothpick/cake tester comes out mostly clean with a few crumbs. Remove from oven and let cool in pan for about 30 minutes. Then, make the strawberry ganache.
For the strawberry ganache:
- Add 6 ounces white chocolate chips and ¼ cup heavy cream to a microwave-safe bowl. Microwave for 45 seconds, then mix using silicone spatula.If the chocolate is not fully melted, microwave at 10-second intervals, mixing until smooth.
- Stir in 1-2 tablespoons freeze-dried strawberry powder until combined. Adjust to taste. Mix in a small drop of red or pink food coloring.
- Spread on top of brownies in pan. Let set in fridge, uncovered, for about 30 minutes.
- Slice brownies into 9 squares, or as many as you want! Top with freshly halved strawberries right before serving, and enjoy!
Notes
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- Room temperature: Store cooled brownies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled, already cut brownies in a freezer-safe container for up to 3 months. When ready to eat, allow frozen brownies to thaw at room temperature for about 30 minutes.
I can’t find the strawberry freeze dried powder. So was wondering if I could use
the strawberry jello instead?
Hi Brenda! Thanks for your comment!
I haven’t tried jello powder in a brownie mix. I believe this would affect the texture a bit since it contains gelatin!
I’m not sure where you live, but the recipe card has a link to Amazon if that’s available to you. In grocery stores, I’ve found freeze-dried fruit powders in the dried fruit section near the nuts.