Strawberry Brownies

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.

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Strawberry brownies, stacked on top of each other, with strawberry ganache on top and freeze dried strawberrie powder.

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.

strawberry brownie slice on top of a plate.

Strawberry Puree

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.

first picture: chopping strawberries on top of a cutting board. second picture: chopped strawberries inside a food processor blender cup. third picture: strawberries pureed inside of a blender cup. fourth picture: strawberry puree in a saucepan.

Brownie Recipe

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.

first picture: bowl with butter and white chocolate chips. second picture: melted chocolate and butter with strawberry puree inside of a bowl. third picture: bowl with melted butter and white chocolate, with strawberry puree and granulated sugar, inside a bowl. fourth picture: bowl with strawberry brownie batter and eggs inside.

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.

first picture: bowl with strawberry brownie batter inside and flour. second picture: bowl with strawberry brownie batter and a spatula mixing it. third picture: pouring strawberry brownie batter in a square baking dish. fourth picture: strawberry brownie batter poured into a square baking dish.

Bake the brownie in the oven for 35 minutes. Your oven should be at 350ºF if it’s a regular conventional oven. If your oven runs hot, or if it’s convection or gas, use 325ºF instead.

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.

Strawberry Ganache

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.

first picture: pouring heavy cream in a bowl with strawberry puree. second picture: bowl with chocolate chips and strawberry puree mixed in. third picture: strawberry ganache in a bowl. fourth picture: spreading strawberry ganache on top of strawberry 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!

Strawberry Brownies with strawberry ganache on top and sprinkled freeze dried strawberry powder on top.

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.
strawberry brownie sliced on top of a plate.

If you like this recipe, here are some more recipes you might enjoy:

strawberry brownie slice on top of a plate.
Strawberry brownies, stacked on top of each other, with strawberry ganache on top and freeze dried strawberrie powder.

Strawberry Brownies

Camila Hurst
These Strawberry Brownies combine the rich, fudgy goodness of traditional brownies with the sweet, tangy taste of fresh strawberries, creating a unique and irresistible dessert. For this recipe we are not using any freeze dried strawberries, or strawberry cake mix, we are simply using fresh strawberries!
3.19 from 11 votes
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16 brownies
Calories 210 kcal

Ingredients
  

Strawberry Puree
  • 16 oz. strawberries fresh of frozen (453 grams)
Brownie Batter
  • 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 strawberry puree recipe above
  • 1 large egg
  • 2 large egg yolks
  • 2 1/4 cups all-purpose flour 287 grams
  • 1/4 tsp salt
Strawberry Ganache
  • 2 tbsp strawberry puree recipe above
  • 1 tbsp heavy cream
  • 3/4 cup chopped white chocolate 127 grams

Instructions
 

Strawberry Puree
  • 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.
Brownie Batter
  • Pre-heat the oven to 350ºF. If your oven runs hot, or if it's convection or gas, use 325ºF instead. 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.
Strawberry Ganache
  • 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.
Storage
  • 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.

Notes

Pan: Don’t use a glass pan to make the recipe. It’s better to use a steel pan. Glass pans heat up slowly, which can results in brownies with an underdone center, and over cooked edges.
White Chocolate: Don’t use candy melts. Use white chocolate, preferably good quality white chocolate with over 20% of cocoa butter in it. If you can’t find chocolate chips with that amount of cocoa butter in it, you can get white chocolate baking bars, or Lindt white chocolate bars and chop it to use in the recipe. My favorite white chocolate brand is Callebaut, I buy it online.
Strawberry Jam: Instead of the strawberry puree, you can use strawberry jam or strawberry preserves in the recipe. But have in mind, it can make the brownies sweeter, specially depending on the amount of sugar that’s in the jam or preserve.
Strawberry glaze: Instead of making the ganache to top the brownies, you can opt for a simple glaze. Mix 2 tbsp of strawberry puree with 1 tbsp of heavy cream and 1 to 1 1/2 cups of powdered sugar. If the glaze is too thin, add more powdered sugar to it, and if it’s too thick, add more heavy cream. Pour over the cooled brownies.
Keyword brownie, strawberry

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22 Comments

    1. These are brownies. Brownies are defined as small pieces of cake with chocolate in the batter. Blondies dont have chocolate in the batter. These do have chocolate in the batter, therefore these are brownies.

      1. 5 stars
        By your logic, a blondie with chocolate chips mixed in could be called a brownie.

        Also in agreeing with the sentiment that whatever this delicious confection is, brownie is not it.

      2. 1 star
        I made these exactly like instructed. I baked them 10 minutes longer to get the tester to come out fairly clean.they were golden around the outer edge and top was golden. I cooled at room temp for 2 hours then 6 hours in the frig. When I cut them they were like they were cooked 10 minutes! I had to give them to the birds. Very disappointed.
        I just ordered you macaron book, hope I have better luck with those. I am an experienced baker.

        1. Do you have an oven thermometer? I recommend getting one if not. And make sure the temperature in the oven is accurate, or they won’t get a chance to bake through. Sorry it didn’t work for you.

        2. Marcia ,
          Your comment had me in tears laughing!! I thought it was just me .I baked mine longer than you did and the edges were brown. I cut into and it was raw like you stated like i had cooked it for only 6 minutes !

  1. 2 stars
    Don’t be fooled by the food coloring. I was expecting a lot of strawberry flavor but it was overall bland. It felt as if there was way too much flour. Blad overall and would not make again.

  2. 1 star
    Made these exactly as the recipe said, even cooked longer and allowed to stay in pan, and it was golden brown and set on the edges on top but it was raw in the middle 🙁 my oven was the correct temperature too. Bummer because this recipe is a lot of work and smells delicious. Might suggest people cook for even longer?

  3. 1 star
    Not sure what happened. Followed the recipe exactly except cooked them much longer after reading other comments. These were just a gooey mess, super dense and greasy. Tossed them in the trash. Still looking forward to trying some of your other recipes, this one just was a bust for me.

  4. 5 stars
    Turned out amazing. Not too sweet. Absolutely love them. Followed the recipe exactly and had no issues. Reducing the purée took a bit longer because I used frozen strawberries but everything else was exactly the same.

  5. 2 stars
    This one didn’t work out for me. Like some others, my brownies were raw in the center of the pan. I cooked them for 8 extra minutes because the top was wobbly after 35 min. I haven’t had issues with other recipes so I think my oven temp is okay? I also wished there was a stronger strawberry flavor. The flavor just tasted sweet. I wonder if some lemon juice would help?

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