Strawberry Brownies
These fudgy 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 and incredibly easy to make.
Servings: 9 strawberry brownies
Calories: 436kcal
Equipment
- Kitchen scale or measuring cups
- medium microwave-safe bowl
- large mixing bowl
- whisk
- Parchment Paper
Ingredients
Wet ingredients:
- ½ cup unsalted butter
- ½ cup white chocolate chips
- 1 cup granulated sugar
- 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
Dry ingredients:
- 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
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
Baking tip:
- 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.
Nutrition
Serving: 1 brownie | Calories: 436kcal | Carbohydrates: 53g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 77mg | Sodium: 173mg | Potassium: 207mg | Fiber: 1g | Sugar: 44g | Vitamin A: 474IU | Vitamin C: 80mg | Calcium: 74mg | Iron: 2mg
