Strawberry Brownies (Printer-Friendly Version)
# What You'll Need:
→ For the Strawberry Brownies
01 -
3/4 cup (168 g) unsalted butter, chopped into small cubes
02 -
8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli bars)
03 -
2 eggs
04 -
2 egg yolks
05 -
1 1/4 cups (250 g) granulated white sugar
06 -
1 tbsp (15 ml) vanilla extract
07 -
1 3/4 cups (219 g) all-purpose flour, spooned and leveled
08 -
3/4 tsp salt
09 -
2 1/2 cups (50 g) freeze-dried strawberries
→ For the Strawberry Icing
10 -
2 cups (270 g) powdered sugar
11 -
2-3 tbsp (30-45 ml) whole milk
12 -
1/4 cup (5 g) freeze-dried strawberries
# Let's Cook!:
01 -
Preheat oven to 350°F. Grease a 9x9 pan and line with parchment paper.
02 -
Melt butter and white chocolate together in a double boiler over medium-low heat, stirring continuously until smooth. Remove from heat.
03 -
Whisk eggs, egg yolks, sugar and vanilla until pale and smooth. Pour in melted chocolate mixture and whisk until combined.
04 -
Fold flour and salt into wet ingredients just until combined. Process freeze-dried strawberries until finely ground and fold into batter.
05 -
Pour batter into prepared pan, smooth top with offset spatula. Bake 28-31 minutes.
06 -
Let brownies cool completely in pan on wire rack. Once cool, loosen edges with butter knife and gently release from pan.
# Cook's Notes:
01 -
Use high-quality white chocolate for best results
02 -
Process strawberries just before using to prevent clumping
03 -
Let cool completely before cutting