Irresistible Strawberry Brownies with Creamy White Chocolate!
These irresistible Strawberry Brownies are a delightful blend of fudgy goodness and fruity sweetness that will impress your guests.
Equipment
- Saucepan
- Microwave-safe bowl
- - Mixer
- - 8×8-inch baking pan
Ingredients
For the Brownies
- 250 g Granulated Sugar 50 g for puree, 250 g for brownies
- 50 g Fresh or Frozen Strawberries Fresh strawberries yield a better texture
- 1 tsp Pure Vanilla Extract
- 1 tbsp Lemon Zest Can substitute with orange zest
- 1 tbsp Lemon Juice
- 1 tsp Kosher Salt
- 170 g White Chocolate Melts For batter
- 240 g White Chocolate Melts For ganache
- 1 large Egg
- 1 large Egg Yolk
- 1/4 cup Unsweetened Applesauce Optional substitute for eggs
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1 drop Pink Gel Food Coloring Optional
- 1 cup Freeze-Dried Strawberries Optional
For the Ganache
- 1 cup Heavy Cream Can substitute with coconut cream for vegan option
For Topping (optional)
- 1 cup Fresh Strawberries For decoration
Instructions
How to Make Strawberry Brownies
- Cook the fresh or frozen strawberries in a saucepan with 50 g of sugar, vanilla extract, and lemon juice for 15-20 minutes until thickened. Blend until smooth for a luscious base.
- Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper to ensure easy removal after baking.
- In a microwave-safe bowl, combine 170 g of white chocolate melts and unsalted butter. Heat in 30-second increments, stirring in between, until completely smooth and melted.
- Using a mixer, beat the large egg and egg yolk with 250 g of granulated sugar and optional freeze-dried strawberries until the mixture is airy and light in color.
- Gently fold the strawberry puree and melted chocolate into the egg mixture. Then, sift in the all-purpose flour, baking powder, and pink gel food coloring. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 35-40 minutes, or until the edges are lightly browned and a toothpick comes out clean.
- While the brownies cool, heat the heavy cream in a small saucepan until steaming, then mix in 240 g of white chocolate melts. Stir until smooth and glossy, then combine with the cooled strawberry puree.
- Once the brownies have cooled, spread the creamy ganache evenly across the top. Garnish with fresh strawberries.
Notes
Opt for fresh strawberries for the best flavor. Cool brownies completely before adding ganache to prevent melting.