Strawberry Brownies
These are the best strawberry brownies! They are chewy, rich white chocolate strawberry brownies with lots of real strawberry flavor, fudgy centers and pretty pink icing.
If you’re looking for other strawberry desserts, check out my strawberry shortcake, strawberry cupcakes, strawberry pie or strawberry hand pies!
Why You’ll Love This Strawberry Brownies Recipe
This isn’t just a blondie recipe, this is a white chocolate strawberry brownie recipe. Key difference! These truly are brownies because they are made with white chocolate. They are also made with no artificial colorings or flavors; freeze-dried strawberries are used to pack a real strawberry flavor punch!
They’re fudgy, have slightly gooey centers, and are topped with pretty pink, strawberry icing! This delicious dessert is the perfect sweet treat for special occasions like baby showers, birthday parties, Valentine’s Day, Mother’s Day, Easter, and for all strawberry lovers!
Simple Ingredients for Easy Strawberry Brownies
- White Chocolate– use good quality, real white chocolate bars like Lindt or Ghirardelli
- Freeze-Dried Strawberries- used to add the most strawberry flavor without adding excess liquid to the batter
- Unsalted Butter– used to give these brownies a rich flavor and texture that vegetable oil just can’t!
- Eggs– two whole eggs and two egg yolk are used for the best chewy texture, make sure they’re room temperature
- Sugar– just white sugar, no brown sugar, is used for the best texture
- Vanilla Extract– adds a sweet note to the brownies
- Flour– all purpose flour is used for the best “chew”
- Salt– Brings out all the flavors in these brownies
- Powdered Sugar- used to make the strawberry glaze
- Milk- used to make the strawberry glaze
Step by Step Instructions
Please see the recipe card for the full recipe!
STEP ONE: Melt butter and the white chocolate together in a double boiler over medium-low heat. Stir continuously to ensure the white chocolate gets heated evenly. Then remove from the heat.
STEP TWO: Add the eggs, egg yolks, sugar and vanilla to a large bowl and whisk together until pale and smooth. (You can also use an electric hand mixer on high speed to make it easier.)
STEP THREE: Pour in the melted butter and white chocolate mixture and whisk until combined and smooth.
STEP FOUR: Fold the flour and salt into the wet ingredients with a rubber spatula just until combined.
STEP FIVE: Add the freeze dried strawberries to a food processor and pulse until they are finely ground. Fold the ground freeze-dried strawberries into the batter.
(It’s important to wait to grind up the strawberries until you’re ready to add them to the batter. If you live in a humid climate like me, they will get really clumpy and difficult to work with!)
STEP SIX: Pour the strawberry brownie batter into a lightly greased 9×9 square pan lined with parchment paper. Use a mini offset spatula to smooth the batter out. Bake and then let the brownies cool completely in the pan on a wire rack.
STEP SEVEN: Once cool, use a butter knife to loosen the edges of the brownies from the pan, and turn over to gently release.
STEP EIGHT: Make the strawberry frosting by mixing the powdered sugar and milk together. Add the freeze dried strawberries to a food process and pulse until finely ground. Mix the ground freeze dried strawberries into the icing.
STEP NINE: Pour glaze on top of the brownies and smooth it out with a mini offset spatula. Let the icing set, then cut into 16 squares and enjoy!
FAQs
Can I use fresh or frozen strawberries? No, freeze dried strawberries have to be used to keep the brownies fudgy.
Can I use white chocolate chips? I really recommend using white chocolate bars. This will give you the best textured brownies.
How do I store these brownies? Store leftovers in an airtight container or plastic bag for up to four days. Freeze for up to two weeks.
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Wait to grind your freeze-dried strawberries until right before using. This will help keep them from getting clumpy.
Whisk your eggs and sugar together until pale and smooth. This creates a perfect textured brownie.
Gently fold in your dry ingredients. This helps to keep the texture of the brownies super chewy.
Please leave a star rating if you make these brownies! It’s so so helpful for me! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Great Recipes to Try Next Time
Strawberry Brownies
Ingredients
For the Strawberry Brownies
- 3/4 cup (168 g) unsalted butter, chopped into small cubes
- 8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli bars)
- 2 eggs
- 2 egg yolks
- 1 1/4 cups (250 g) granulated white sugar
- 1 tbsp (15 ml) vanilla extract
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 3/4 tsp salt
- 2 1/2 cups (50 g) freeze-dried strawberries
For the Strawberry Icing
- 2 cups (270 g) powdered sugar
- 2-3 tbsp (30-45 ml) whole milk
- 1/4 cup (5 g) freeze-dried strawberries
Instructions
For the Strawberry Brownies
- Preheat the oven to 350 degrees. Grease a 9×9 pan and line it with parchment paper.
- Melt butter and the white chocolate together in a double boiler over medium-low heat. Stir continuously to ensure the white chocolate gets heated evenly. Then remove from the heat.8 oz (226 g) high quality white chocolate bars, chopped (Lindt or Ghirardelli bars), 3/4 cup (168 g) unsalted butter, chopped into small cubes
- Add the eggs, egg yolks, sugar and vanilla to a large bowl and whisk together until pale and smooth. (You can also use an electric hand mixer on high speed to make it easier.)2 eggs, 2 egg yolks, 1 1/4 cups (250 g) granulated white sugar, 1 tbsp (15 ml) vanilla extract
- Pour in the melted butter and white chocolate mixture and whisk until combined and smooth.
- Fold the flour and salt into the wet ingredients with a rubber spatula just until combined.1 3/4 cups (219 g) all-purpose flour, spooned and leveled, 3/4 tsp salt
- Add the freeze dried strawberries to a food processor and pulse until they are finely ground. Fold the ground freeze-dried strawberries into the batter.(It's important to wait to grind up the strawberries until you're ready to add them to the batter. If you live in a humid climate like me, they will get really clumpy and difficult to work with!)2 1/2 cups (50 g) freeze-dried strawberries
- Pour the strawberry brownie batter into the prepared pan. Use a mini offset spatula to smooth the batter out.
- Bake for 28-31 minutes. Let the brownies cool completely in the pan on a wire rack.
- Once cool, use a butter knife to loosen the edges of the brownies from the pan, and turn over to gently release.
For the Strawberry Icing
- Make the strawberry frosting by mixing the powdered sugar and milk together. Add the freeze dried strawberries to a food processor and pulse until finely ground. Mix the ground freeze dried strawberries into the icing.2 cups (270 g) powdered sugar, 2-3 tbsp (30-45 ml) whole milk, 1/4 cup (5 g) freeze-dried strawberries
- Pour glaze on top of the brownies and smooth it out with a mini offset spatula. Let the icing set, then cut into 16 squares and enjoy!
How many bags of freeze dried strawberries did you use for this recipe?
Thanks!
That is a lot of freeze dried strawberries, making the recipe quite expensive
I used two of the freeze dried strawberry bags from trader joes at 2.99 a bag. And youll even have a few left over.
Brownies means chocolate. These should technically be called blondies. But, delicious no matter the name!
So glad you liked!
It does have white chocolate so “brownies” is appropriate
Do you happen to know the measurement for the freeze dried strawberries after you pulverize them. I have huckleberry powder that I would like to use to make huckleberry brownies.
These were absolutely amazing and super easy to make! I added a little bit more strawberry powder to the icing, but otherwise no adjustments needed at all.
Oh my God. Where do I start. The issue is I won’t. This recipe is so horrible I promise you don’t do and don’t waste your money or time. The only way I would give this a 5 star is if I could get my money back from buying the freeze dried strawberries and the lindt white chocolate baking bars.
These were really awful. I bake regularly and am not a novice, and usually when I do recipes they come out great. This one was just bad. The brownie texture was weird and not like a brownie. It tasted just bad. I can’t even describe the taste and the texture they were just very unpleasant.
I wouldn’t recommend this recipe because it was such a waste of so many ingredients. Over 200g of flour, 3/4 cup of butter, so much white chocolate, 4 eggs in total… would never make this again and wouldn’t recommend it. I threw our the whole batch after one bite.
These are terrible. Don’t make these. They smell bad, taste bad, and technically aren’t even brownies. Something about freeze dried strawberries just don’t work well in baked goods. My fiancé felt so bad after she made these. She’s a really good baker, but these just didn’t work out for her. And I know it’s not her because she bakes multiple times and week and has been baking for the past five years. Just save yourself the time and money, and make regular brownies.
Great recipe. I don’t understand some of the bad reviews here because the “brownies” turned out perfect and were a huge hit with the crowd. They were very chewy and the strawberry powder gave so much flavor. I bought 2 bags of the freeze dried strawberries from Walmart at $3 each.
These Brownies were delicious! I was hesitant to make them after seeing some people say otherwise. Everyone loved them and so did I. They were great!
Great recipe, turned out like it should. Mine was a little dense but otherwise perfect!
How do I reduce the sugar without compromising texture and chemistry?
I have made these a couple of times because they are incredible and popular with family and friends, but they’re a tad too sweet.
How do I reduce the sugar without compromising texture and chemistry?
I have made these a couple of times because they are incredible and popular with family and friends, but they’re a tad too sweet.
Fabulous recipe! So easy to follow and delicious. Anyone saying that it’s terrible is definitely a hater! I will say that I’m not crazy about the frosting, but I don’t generally like frostings made with predominantly powdered sugar. When I make this again, I will use her frosting recipe from her strawberry cake. That is a delicious frosting with powdered sugar and cream cheese.
Can these be made with gluten free 1.1 flour?
so fudgy, full of flavor, and even better chilled