These Strawberry Brownies are a delightful twist on the classic chocolate treat, offering a burst of fruity flavor and a beautiful pink color.
For this recipe we are not using any freeze dried strawberries, or strawberry cake mix, we are simply using fresh strawberries!
These delectable Strawberry Brownies combine the rich, fudgy goodness of traditional brownies with the sweet, tangy taste of fresh strawberries, creating a unique and irresistible dessert.
Strawberry Brownies Recipe
I will show you step-by-step how to make this recipe! The ingredients are very simple and the instructions are very easy.
Find the full amounts below on the page. You can always click the Jump to the Recipe button right on top of the page to be taken there where you can skip the detailed instructions with images below.
First, let’s make the strawberry puree. Since this recipe isn’t using any fake strawberry flavoring, or strawberry cake mix, or freeze-dried strawberries, the flavor is coming straight from real strawberries.
You can use either frozen or fresh strawberries to make the recipe.
Place the chopped strawberries in a food processor or blender, and process until they become pureed.
Pour the puree in a saucepan, and bring to a boil. Keep the heat at medium, or medium-low, and cook the strawberries, stirring occasionally, until they reduce to 2/3 of a cup. You will use part of the puree in the brownie batter, and the remaining bit in the Strawberry Ganache, which we will use to glaze the strawberries.
To make the brownie batter, start by melting the white chocolate with the butter in the microwave or over a double boiler. Whisk the chocolate and melted butter until smooth.
Add 1/3 cup plus 2 tablespoons of the puree you made to the bowl, along with the sugar.
Whisk to combine, or use a mixer to beat the mixture until incorporated.
Add the egg and egg yolks to the bowl, and beat for 3 minutes.
At this point, you can add any food coloring if desired. The color of the brownies will fade a bit as they bake in the oven, so I have added a couple of drops of pink food coloring to make a vibrant pink shade.
Add the flour and the salt, and mix to combine, until smooth.
Pour the strawberry brownie batter on the prepared baking dish. I used a 8×8″ square baking pan. Avoid using glass baking dishes for this recipe. Glass heats slowly, and can cause the edges of the brownies to be over baked while the center remains undercooked.
Bake the brownie in the oven for 35 minutes. Have in mind that a toothpick will not always come out clean when inserted in the brownie, it can have a bit of moist crumbs stuck to it, but shouldn’t have any liquid batter.
Let the brownies cool down.
We are making a strawberry frosting to pour on top of the brownies, which is simply a strawberry ganache made from the strawberry puree with heavy cream and white chocolate.
Simply heat up the heavy cream and strawberry puree in the microwave, pour over the chocolate, and stir to combine. If the chocolate isn’t melting fully, place the bowl in the microwave for a few second increments, stirring in between, until completely melted.
Pour the ganache over the cooled brownies.
You can also sprinkle some freeze dried strawberry powder over the brownies if desired.
Store the brownies in an airtight container, in the fridge for up to 3 days. Let them come to room temperature before serving.
These brownies will be the hit of any birthday parties, baby showers, and are lovely to serve for Mother’s Day! They are also perfect for Valentine’s Day, or any occasion that demands a sweet treat!
You can serve them with a scoop of vanilla ice cream, or by themselves. Their chewy and soft texture is a perfect pairing for the lovely fresh and tangy strawberry taste.
Tips making Strawberry Brownies
- White chocolate: You can use chopped white chocolate or white chocolate chips to make the recipe.If using white chocolate chips, make sure they have over 20% cocoa butter in it. My favorite brand is Callebaut. If you can’t find it, you can always get white chocolate bars such as Lindt chocolate and chop them to use in the recipe.
- Avoid using glass baking dishes for this recipe. Opt for steel instead. Glass heats slowly, and can result in brownies that are over cooked around the edges, and under cooked in the center.
- Instead of topping the brownies with ganache, you can make a glaze by mixing 2 tbsp of strawberry puree with 1 tbsp of heavy cream and 1 to 1 1/2 cups of powdered sugar.
- You can make this recipe with raspberries, or blackberries instead. Make sure to strain the puree if you don’t enjoy texture of the seeds of those berries in your baked goods.
If you like this recipe, here are some more recipes you might enjoy:
- Lemon Brownies
- Biscoff Brownies
- Almond Cherry Bars
- Coconut Chocolate Bars
- Lime Frosted Coconut Bars
- Strawberry Tiramisu
- Strawberry Shortcake Cake
- 16 oz. strawberries fresh of frozen (453 grams)
- 3/4 cup unsalted butter 170 grams
- 1 cup chopped white chocolate 170 grams
- 1 1/4 cups granulated sugar 250 grams
- 1/3 cup plus 2 tbsp strawberry puree recipe above
- 1 large egg
- 2 large egg yolks
- 2 1/4 cups all-purpose flour 287 grams
- 1/4 tsp salt
- 2 tbsp strawberry puree recipe above
- 1 tbsp heavy cream
- 3/4 cup chopped white chocolate 127 grams
- Chop the strawberries, place them in the food processor, process until blended.
- Place the puree in a small saucepan, and bring to a boil over medium high heat. Once the puree comes to a boil, reduce the heat to medium, or medium-low, and continue to simmer, stirring occasionally for about 20 minutes, or until you’ve obtained 2/3 cup of puree. The puree will be very thick and dark in color. Time cooking will depend on how high the heat is, and how watery the strawberries were to begin with. Frozen strawberries will be more watery and may take longer to reduce.
- Remove from the heat and set aside.
- Pre-heat the oven to 350ºF. Grease and line a 8×8” square pan with parchment paper. Don’t use a glass pan.
- To make the batter, mix the unsalted butter and white chocolate in a large bowl. Place the bowl in the microwave or over a double boiler. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
- Add the granulated sugar and 1/3 cup plus 2 tablespoons of the strawberry puree you made to the bowl. Mix with a whisk, or with a mixer to combine. If using a stand mixer, use the whisk attachment, or you can just use a hand mixer.
- Add the egg, egg yolks and beat with the mixer over medium speed, or using a whisk for about 3 minutes.
- You can also add a couple of drops of pink food coloring if desired. Once the brownies bake, the color will fade a bit, so if you want them to have a vibrant pink color, add some pink food coloring to the batter.
- Add the flour and salt to the bowl, mix on low to combine. You can finish mixing with a spatula to avoid over mixing the batter.
- Pour the batter in the prepared pan. Use a spatula to smooth it out.
- Bake the brownies in the oven for 35 minutes, until the brownies look set around the edges and on top.
- Remove the brownies from the oven.
- Let them cool down.
- To make the ganache, mix the strawberry puree with heavy cream in a small spouted cup or bowl.
- Heat in the microwave until the mixture is hot.
- Pour over the chocolate. Whisk until the chocolate melts. If the chocolate doesn’t melt entirely, place the bowl in the microwave and heat it up for 10 second increments, stirring in between, until smooth.
- If the ganache is too hard, add another 1/2 tbsp of heavy cream as needed.
- Pour the ganache over the cooled brownies, spread with a spatula.
- You can also sprinkle freeze dried strawberry powder over the brownies if desired.
- Let the ganache set on top of the brownies for about 10 minutes, then slice and serve.
- Store the brownies in an air-tight container, in the fridge, for up to 3 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving.