Strawberry Brownies
I know, I know—these don’t look like your typical brownie. But because I’m using white chocolate as the base, they’re technically still a brownie, just with a strawberry twist. The texture is soft and chewy, and the flavor comes entirely from real strawberries. I’ve made a lot of versions of strawberry brownies over time, and most of them rely on shortcuts like cake mix or freeze-dried fruit. This is the version I keep coming back to when I want something that actually tastes like real strawberries.
You’re going to love these because…
This recipe came from trying to get a strong strawberry flavor without making the brownies dense or gummy. Reducing the puree first makes a big difference—it concentrates the flavor and keeps the texture balanced.
- The flavor comes from real strawberries, not extracts or mixes
- The texture is soft and chewy, not cakey
- The color is naturally light pink (with the option to deepen it)
- The ganache adds a smooth finish without being too heavy
- They feel a little different from a typical brownie, in a good way
Key ingredients and why I use them
Fresh strawberries: I use fresh strawberries and cook them down into a puree. This is what gives the brownies their flavor without adding too much moisture.
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White chocolate: This forms the base of the brownie and gives structure and sweetness without competing with the strawberry flavor.
Butter: Adds richness and helps create that soft, chewy texture.
Egg + egg yolks: I use extra yolks here because they help keep the brownies fudgy instead of cakey.
How to make these Strawberry Brownies
I’ll take you through every step of this process to make sure you nail these brownies! If you want the full instructions and recipe amounts, you can check the recipe card below!
Step 1: Make the 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. But if you use frozen, you may have to reduce the strawberry puree down for longer.
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.
Step 2: Mix the wet ingredients
First, I melt the white chocolate and butter together until smooth. Then I add the strawberry puree and sugar and mix until combined.
Add the egg and egg yolks and beat for about 3 minutes. This step helps create structure and that chewy texture. If I want a more vibrant color, I’ll add a couple of drops of pink food coloring at this stage.
Step 3: Add the dry ingredients
Then I mix in the flour and salt just until smooth. I stop as soon as everything is combined, so it does not get tough.
Pour the batter into an 8×8-inch pan. I bake at 350ºF for about 35 minutes (or 325ºF if using convection or if your oven runs hot). A toothpick won’t come out completely clean—there should be moist crumbs, but no raw batter.
Let the brownies cool as you prepare the ganache.
Step 4: Make the Strawberry Ganache
This is a simple strawberry ganache that really ties everything together. First, heat the heavy cream with the remaining strawberry puree, then pour it over the white chocolate. Let it sit for a minute, then stir until smooth, heating briefly if needed, then smooth it over the cooled brownies.
Step 5: Finish the brownies
Once you’ve spread the ganache, sprinkle the brownies with some powdered freeze-dried strawberries for an elegant touch!
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.
Expert tips
This is where most of the texture issues come from.
- Reducing the puree properly is key — don’t skip or rush this
- The batter should be thick but smooth, not runny
- Don’t overbake — slightly underbaked is better here
- Avoid glass pans, they tend to bake unevenly
Storage
I store these in the fridge in an airtight container for up to 3 days. Before serving, I let them sit at room temperature so the texture softens again.
Variations I like to make
I’ll switch things up depending on what I have.
- 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.
FAQ
Yes. I’ve used both fresh and frozen with good results.
It concentrates the flavor and removes excess moisture so the brownies don’t turn gummy.
Yes. They’re still great on their own or with a simple glaze.
Glass heats differently and can lead to overbaked edges and an underbaked center.
If you liked this, you might also enjoy
If you like these, you might also enjoy my Lemon Brownies, Biscoff Brownies, or Strawberry Tiramisu. They follow a similar idea but with different textures and flavors.
Tag me!
If you make these, let me know how they turn out or tag me on Instagram. I always like seeing your versions.
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Strawberry Brownies
Ingredients
Strawberry Puree
- 16 oz. strawberries fresh or 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.
- It's very important to ensure to reduce until you have 2/3 of puree. If you have more than that, return the puree to the heat and keep cooking.
- Remove from the heat and set aside.
Brownie Batter
- 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 about 40 minutes, until the brownies look set around the edges and on top. It can take longer to bake, make sure a toothpick comes off clean when inserted in the brownie. If it has gooey batter attached to it, keep baking.
- 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.
Any option to try without egg? Using a substitute (many options out there) wondering if anyone has tried? Not needing to be vegan – just egg free.
Hi Ann, I haven’t tried making this without eggs. They are essential for this recipe to work.
Even after following all instructions and tips to a tee, I am left with a pile of brown, soggy mess. Find a different recipe because this is my 2nd time trying this one and it doesn’t work.
These were absolutely amazing! I don’t really understand the bad reviews..these came out perfect. You just need to follow the directions as written. It is really important to make sure your strawberry puree comes out to exactly 2/3 cup. I measured mine out and put it back to cook down more twice until I got to 2/3 cup. I’m so glad I did. It was worth it, because the brownies came out perfect. Perfectly baked. The flavor is also amazing. Love these and will definitely make again!
Thank you Jen!!! I appreciate you!!!
Full disclosure, my brownies didn’t look much like the picture, but to be fair, I didn’t use much food coloring. That said, we all thought they were delicious, and I had none of the issues others have described. I reduced the strawberries, used all other measurements exactly, and they were perfectly done. The strawberry taste could have been a little stronger, but I think much of that depends on how good your strawberries were to begin with.
Will absolutely make again!
I read the comments and I was a little nervous about baking these so I made a few small modifications. I used a 9×13 metal baking dish and I raised the oven temperature to 375 degrees and reduced the baking time to 33 minutes. I let the brownies sit overnight before cutting and the texture was perfect.
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?
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.
Thank you! Im glad to hear!!
Hi Camilla,
You didn’t grease the pan? Thanks
greased and lined with parchment paper
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?
These look amazingly delicious! Do you have any tips on making these gluten free?
Sure, simply use gluten free flour, the 1 for 1 type.
Mine came out really dense, what could have gone wrong? Flavor was still really good though
If it was really dense, it was probably just a bit over baked. Im glad you liked the flavor!
Wow what an incredible recipe! Please run to make these, you will want to eat every single one of them
You guys are lame, appreciate her work!!
Totally agree. I havent tried this recipe yet, but I’m looking forward to doing so. I thought it was crazy that the first thing I see in the reviews are people complaining at her over this. Just bake it, eat it, and say thank you. ;D Or if you don’t like the recipe then move on.
Thanks Camila for sharing this!
awomen sister!
this woman is why this nonbaker can make multi colored macarons!
I agree. Who cares if it’s a brownie or blondie.
Delicious, but these are Blondies, not brownies.
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.
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.
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.
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.
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 !
I’m curious to know if you used a glass or metal pan? (And for anyone else who commented that the edges were done first and the middle was gooey).
This seems to be one of the issues with the middle being raw for a lot of people, but I think some people aren’t reducing the strawberry puree enough, and/or simply not baking enough. If their oven runs low, and it’s baking at 325F instead for example, the brownies going to bake much much slower, and that’s the kind of thing people won’t know unless they have an oven thermometer, since most ovens aren’t regulated properly and either over or under heat. But I am updating this post with more tips so people can achieve more success with this recipe, since it’s clearly an issue with many people, so I have to explain better.
False, blondies uses vanilla & brown sugar, this uses chocolate so it is a brownie.
Receita maravilhosa!! Adorei!!👏🏻👏🏻👏🏻👏🏻😋😋😋😋