There’s something magical about the combination of rich chocolate and fresh strawberries. These Strawberry Brownies bring together the best of both worlds – the fudgy decadence of a classic brownie with the sweet, tangy burst of strawberry flavor. Whether you’re looking for a special treat for Valentine’s Day or just want to elevate your dessert game, these pretty-in-pink brownies are sure to impress.
What makes these brownies special is how the strawberry flavor is incorporated throughout the batter, creating a beautiful pink hue and a unique flavor profile that’s not too sweet and not too chocolatey. They’re the perfect balance of fruity and fudgy that will have everyone asking for the recipe.
Why You’ll Love This
- Easy to make with simple pantry ingredients plus fresh or frozen strawberries
- Beautiful pink color makes them perfect for special occasions
- Unique flavor combination that’s a refreshing change from traditional brownies
- Can be made in under 45 minutes from start to finish
- Stays moist and delicious for days (if they last that long!)
Ingredients
- 3/4 cup (168g) unsalted butter, cubed
- 8 oz (226g) white chocolate bars, chopped
- 2 eggs
- 2 egg yolks
- 1 1/4 cups (250g) granulated sugar
- 1 tablespoon vanilla extract
- 1 3/4 cups (219g) all-purpose flour
- 3/4 teaspoon salt
- 2 1/2 cups (50g) freeze-dried strawberries
- 2 cups (270g) powdered sugar
- 2-3 tablespoons whole milk
- 1/4 cup (5g) freeze-dried strawberries
Instructions
- Preheat oven to 350°F. Grease 9×9 pan and line with parchment.
- Melt butter and white chocolate in double boiler, stirring constantly.
- Whisk eggs, yolks, sugar and vanilla until pale. Add melted chocolate mixture.
- Fold in flour and salt. Grind strawberries and fold in.
- Pour into pan and bake 28-31 minutes. Cool completely.
- Mix powdered sugar, milk and ground strawberries. Pour over brownies and let set before cutting.
Tips & Variations
- For a more intense strawberry flavor, add 1-2 tablespoons of strawberry jam to the batter
- No freeze-dried strawberries? Substitute with strawberry gelatin powder for color and flavor
- Make them extra decadent by adding a cream cheese swirl to the top before baking
- For a firmer texture, refrigerate the brownies for at least an hour before serving
- Try using different berries like raspberries or a mixed berry blend for variation
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour
Serving Suggestions
These Strawberry Brownies are delicious on their own, but for an extra special dessert, serve them slightly warm with a scoop of vanilla ice cream and a drizzle of white chocolate sauce. The contrast between the warm brownie and cold ice cream is simply divine.
For a pretty presentation at parties or gatherings, dust the tops with a little powdered sugar and garnish with fresh strawberry slices or mint leaves. They pair wonderfully with coffee, tea, or a glass of cold milk.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week
- These brownies freeze well for up to 3 months – wrap individual pieces in plastic wrap then place in a freezer bag
- The brownies will continue to set as they cool, so don’t worry if they seem slightly underdone when you take them out of the oven
- Pat dry the fresh strawberries before adding to the batter to prevent excess moisture
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but make sure to thaw and drain them well, then pat dry to remove excess moisture before folding into the batter.
Why did my brownies turn out cakey instead of fudgy?
This could be due to over-mixing the batter or adding too much flour. For fudgier brownies, mix just until ingredients are combined and be precise with your measurements.
Can I double this recipe?
Absolutely! Double all ingredients and bake in a 9×13 inch pan. You may need to add 5-10 minutes to the baking time.
How do I know when the brownies are done?
Insert a toothpick in the center – it should come out with a few moist crumbs, not completely clean (which would indicate overbaking) or with wet batter (underbaking).
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