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These strawberry brownies mix creamy white chocolate with bright strawberry flavor that pops in every bite. They have a chewy feel and just the right sweetness, perfect for sharing with friends or enjoying with tea.
I whipped these up when I needed a fast sweet treat for friends, and the combo of smooth white chocolate with juicy strawberries quickly became a hit.
Ingredients
- White sugar: adds sweetness and helps edges get a little crisp
- Eggs and egg yolks: give structure and moisture for that soft, chewy texture
- Freeze-dried strawberries: crunchy, bright berry flavor without making the batter wet, pick crisp red pieces that break easily
- Powdered sugar and whole milk: to make the frosting creamy and easy to spread with bits of strawberry mixed in
- Vanilla extract: deepens flavor, always choose good quality for best smell
- All-purpose flour: main dry ingredient balancing density and tenderness
- Salt: just a pinch to bring out all the flavors
- Unsalted butter: chopped so it melts evenly, making a rich, smooth base
- Good white chocolate bars: chopped for smooth richness pick creamy, balanced ones
Instructions
- Get the Chocolate Base Ready
- Warm the chopped butter and white chocolate gently over low heat or short microwave bursts. Stir until smooth and shiny. Watch carefully so it doesn't burn, or it’ll taste bitter.
- Beat Eggs and Sugar
- In a clean bowl, whisk the eggs, yolks, and sugar fast until light colored and a bit fluffy. This traps air to make the brownies soft and chewy. Stir in the vanilla with care.
- Mix Wet Ingredients
- Slowly add the melted chocolate mix to the egg mix, stirring so it blends well without cooking the eggs. Batter should shine and be thick.
- Whisk Dry Ingredients
- In another bowl, stir flour and salt together. This spreads the salt evenly and fluffs up the flour to avoid lumps.
- Fold Dry Into Wet
- Gently add the flour mix to the chocolate batter using a spatula or spoon. Stir just enough to mix it all. Don’t overdo it or brownies get tough. Last, softly fold in 2 1/2 cups freeze-dried strawberries so they stay crunchy and spread flavor throughout.
- Prep and Bake
- Grease and lightly dust a 9x13 inch pan so brownies don’t stick. Spread batter evenly and smooth the top. Bake at 350°F for 25 to 30 minutes. You’ll know it’s ready when a toothpick comes out with moist crumbs but no raw batter.
- Let Cool Fully
- Leave brownies to cool all the way on a wire rack still in the pan. This keeps frosting from melting and keeps it looking neat.
- Make Frosting and Spread
- Mix powdered sugar, 1/4 cup freeze-dried berries, and milk until creamy and easy to spread. Adjust milk if needed. Spread frosting over cooled brownies then slice into squares.
Freeze-dried strawberries really stand out because their flavor stays strong and they keep their crisp texture even after baking. I still remember making this for a summer picnic surprise and seeing everyone’s delight when they tasted the fruity white chocolate treat.
Storage Tips
Keep brownies covered on the counter for up to three days or in the fridge for about a week. For longer, wrap them tight and freeze for up to three months. Thaw at room temp before frosting or serving, and frosting works best fresh after thawing.
Ingredient Swaps
No freeze-dried berries? Use finely chopped fresh strawberries but add them after baking since fresh fruit adds moisture that can make batter soggy. For dairy-free, swap in vegan butter and any plant milk for the frosting.
Serving Ideas
These brownies taste great with a scoop of vanilla ice cream or whipped cream. Fresh berries on the side boost the flavor. They also shine when cut into little squares for parties or afternoon tea.
You can freeze these brownies with frosting but it’s better to freeze without frosting then add the frosting fresh after thawing. That way the texture and flavor stay the best.
Frequently Asked Cooking Questions
- → Is it okay to swap freeze-dried strawberries for fresh ones?
Fresh strawberries add extra moisture which might make the brownies soggy, so it's best to stick with freeze-dried since they give strong flavor without making things wet.
- → How can I tell if the brownies are baked right?
Stick a toothpick in the middle—if it comes out with moist crumbs, you've nailed it. Don't bake too long or they won't stay nice and soft.
- → Which white chocolate should I pick for this?
Go for good quality white chocolate bars to get a smooth feel and rich taste that pairs perfectly with the strawberries.
- → Can I use a different flour instead of all-purpose?
All-purpose flour gives the best structure and chewiness. Using other flours might change the brownie’s texture and how it holds together.
- → What's the best way to store these once frosted?
Keep them fresh and soft by putting them in an airtight container at room temp for up to three days.