Strawberry Brownies
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!
Servings 16 brownies
Calories 210kcal
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 8x8” 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.
Video
Notes
Important Tips: Ensure to bake until a toothpick comes out clean, if the toothpick still has gooey batter in the center, keep baking. Ensure to reduce the strawberry puree properly and measure it out after reducing, if you have too much puree, keep reducing it, if this step isn't done properly, there will be too much water in the brownies. Use good quality white chocolate (read more below). Have an oven thermometer and ensure it indicates 350ºF. Most ovens are not regulated and will not bake at the temperature you set it to. If the oven temperature is too low, the brownies won't bake. Don't use a glass pan (read more below).
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.
Nutrition
Calories: 210kcal