Introduction

These Strawberry Brownies combine the rich sweetness of white chocolate with the bright, tangy flavor of freeze-dried strawberries. Soft, moist, and topped with a fruity glaze, they make a delightful twist on classic brownies that’s perfect for any occasion.

Strawberry White Chocolate Brownies with Frosted Strawberry Glaze Recipe - Recipe Image

Ingredients

3/4 cup (168 g) unsalted butter, chopped into small cubes
8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli bars)
2 eggs
2 egg yolks
1 1/4 cups (250 g) granulated white sugar
1 tbsp (15 ml) vanilla extract
1 3/4 cups (219 g) all-purpose flour, spooned and leveled
3/4 tsp salt
2 1/2 cups (50 g) freeze-dried strawberries
2 cups (270 g) powdered sugar
2-3 tbsp (30-45 ml) whole milk
1/4 cup (5 g) freeze-dried strawberries

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×9-inch pan and line it with parchment paper for easy removal.
Step 2: Melt the butter and white chocolate together in a double boiler over medium-low heat, stirring continuously until smooth. Remove from heat.
Step 3: In a large bowl, whisk the eggs, egg yolks, sugar, and vanilla extract until pale and smooth. An electric hand mixer on high speed works well here.
Step 4: Pour in the melted butter and white chocolate mixture and whisk until fully combined and smooth.
Step 5: Using a rubber spatula, gently fold the flour and salt into the wet ingredients just until combined—do not overmix.
Step 6: Pulse the 2 1/2 cups of freeze-dried strawberries in a food processor until finely ground. Fold the ground strawberries carefully into the batter.
Step 7: Pour the batter into the prepared pan and smooth the top with a mini offset spatula.
Step 8: Bake for 28-31 minutes, until a toothpick inserted near the center comes out with just a few moist crumbs. Let the brownies cool completely in the pan on a wire rack.
Step 9: Once cool, use a butter knife to loosen the edges from the pan, then invert the brownies to release them gently.
Step 10: For the strawberry icing, mix the powdered sugar with 2-3 tablespoons of whole milk until smooth.
Step 11: Pulse the remaining 1/4 cup freeze-dried strawberries in a food processor until finely ground, then stir them into the icing.
Step 12: Pour the glaze over the cooled brownies and smooth it out with a mini offset spatula. Allow the icing to set before cutting into 16 squares and serving.

Tips & Variations

Wait to grind freeze-dried strawberries until just before use to prevent clumping, especially in humid environments.
Use high-quality white chocolate for the best flavor and smooth texture.
Try substituting the freeze-dried strawberries with freeze-dried raspberries for a different fruity twist.

Storage

Store the strawberry brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, allowing them to come to room temperature before serving. The icing may soften slightly when refrigerated. You can also freeze the brownies without icing for up to 2 months; thaw fully before adding the glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture that can affect the batter’s texture, making it too wet. Freeze-dried strawberries provide concentrated flavor without extra moisture, so it’s best to stick with them for this recipe.

What’s the best way to melt white chocolate without burning it?

Melting white chocolate over a double boiler on medium-low heat is ideal. Stir continuously and remove from heat as soon as it’s mostly melted to prevent scorching. Alternatively, you can melt it in short bursts in the microwave, stirring every 15 seconds.

Strawberry White Chocolate Brownies with Frosted Strawberry Glaze Recipe

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4.9 from 239 reviews

These Strawberry Brownies combine rich, buttery white chocolate batter with the bright, tangy flavor of freeze-dried strawberries for a unique twist on a classic dessert. Soft and dense brownies are topped with a strawberry-infused glaze, perfect for satisfying your sweet tooth with a fruity flair.

Author: Stella
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Strawberry Brownies

3/4 cup (168 g) unsalted butter, chopped into small cubes
8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli bars)
2 eggs
2 egg yolks
1 1/4 cups (250 g) granulated white sugar
1 tbsp (15 ml) vanilla extract
1 3/4 cups (219 g) all-purpose flour, spooned and leveled
3/4 tsp salt
2 1/2 cups (50 g) freeze-dried strawberries

Strawberry Icing

2 cups (270 g) powdered sugar
2–3 tbsp (30–45 ml) whole milk
1/4 cup (5 g) freeze-dried strawberries

Instructions

Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×9-inch baking pan and line it with parchment paper to ensure easy removal of the brownies.
Melt Butter and White Chocolate: In a double boiler over medium-low heat, melt the chopped butter and white chocolate together, stirring continuously until the mixture is smooth and fully combined. Remove from heat.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until the mixture is pale and smooth. An electric hand mixer on high speed can make this process faster.
Combine Wet Mixtures: Pour the melted butter and white chocolate mixture into the egg mixture and whisk until thoroughly combined and smooth.
Add Dry Ingredients: Gently fold the flour and salt into the wet ingredients using a rubber spatula, mixing just until combined to avoid overmixing.
Incorporate Freeze-Dried Strawberries: Pulse the freeze-dried strawberries in a food processor until finely ground. Fold these ground strawberries carefully into the batter. Grinding just before folding helps prevent clumping, especially in humid climates.
Prepare for Baking: Pour the batter into your prepared pan and use a mini offset spatula to smooth it evenly.
Bake Brownies: Bake in the preheated oven for 28-31 minutes. After baking, allow the brownies to cool completely in the pan on a wire rack.
Remove Brownies from Pan: Once cooled, gently loosen the edges of the brownies with a butter knife, then turn the pan over to release the brownies without breaking.
Make Strawberry Icing: Mix the powdered sugar with the whole milk until smooth. Pulse the freeze-dried strawberries in a food processor until finely ground, then mix them into the icing for a colorful, flavorful glaze.
Glaze Brownies: Pour the strawberry icing over the cooled brownies and use a mini offset spatula to smooth it out evenly. Allow the icing to set before cutting.
Serve: Cut the brownies into 16 equal squares and enjoy this delightful strawberry-infused treat.

Notes

Use high-quality white chocolate for the best flavor and texture.
Freeze-dried strawberries provide concentrated strawberry flavor without adding moisture that would affect the texture.
Grinding freeze-dried strawberries immediately before use prevents clumping caused by humidity.
Ensure brownies have cooled completely before glazing to prevent the icing from melting.
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: strawberry brownies, white chocolate brownies, strawberry glaze, freeze-dried strawberries, dessert, baking