Strawberry Brownies 🍓
Ingredients:
STRAWBERRY PUREE:
1 lb. fresh or frozen strawberries
1/4 cup granulated sugar
1/2 tsp. pure vanilla extract
Zest and juice from 1 lemon
Kosher salt
BROWNIE BATTER:
10 Tbsp. unsalted butter, cut into 1/2" pieces
6 oz. white chocolate melts
1 large egg
1 large egg yolk
1 1/4 cups granulated sugar
1/4 cup freeze-dried strawberries, crushed into powder
1 cup strawberry puree
1 tsp. pure vanilla extract
2 cups all-purpose flour
1 tsp. kosher salt
1/2 tsp. baking powder
Pink gel food coloring
STRAWBERRY GANACHE:
8 oz. white chocolate melts
2/3 cup heavy cream
4 to 5 fresh strawberries, thinly sliced
Freeze-dried strawberries, crushed into powder, for serving
Detailed Steps:
STRAWBERRY PUREE:
In a medium saucepan over medium heat, cook strawberries, sugar, vanilla, and lemon juice, stirring occasionally, until strawberries begin to break down and sugar dissolves, 3 to 4 minutes. Continue to simmer, stirring occasionally, until mixture is slightly thickened and resembles strawberry jam, 12 to 15 minutes. Stir in lemon zest and a pinch of salt. Remove from heat.
Transfer to a standard blender (or use an immersion blender) and puree until smooth. Let cool.
BROWNIE BATTER:
Arrange a rack in lower third of oven; preheat to 325° F. Line a 9" square baking pan with parchment.
In a medium heatproof bowl, microwave butter and chocolate melts in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total.
In the large bowl of a stand mixer fitted with the whisk attachment, beat egg, egg yolk, sugar, and freeze-dried strawberries on medium-high speed until pale and fluffy. Beat in vanilla and 1 cup strawberry puree; reserve remaining puree. Gradually beat in melted chocolate until smooth.
Switch to the paddle attachment. Sift in flour, salt, and baking powder and beat on medium-low speed until just combined. Add food coloring, a few drops at a time, and beat until desired color is reached, being careful not to overmix. Pour batter into prepared pan.
Bake brownies until lightly browned around the edges and a tester inserted into the center comes out clean, 35 to 40 minutes. Let cool.
GANACHE:
In a medium heatproof bowl, microwave chocolate melts and cream in 30-second increments, stirring between each, until melted and smooth, about 2 minutes total.
Stir in 1/4 cup strawberry puree. Let cool.
Spread ganache on top of cooled brownies. Top with strawberry slices and crushed freeze-dried strawberries.
Prep Time: 30 mins.
Total Time: 1 hr. 15 mins.
Yields: 9
Strawberry brownies are a delightful twist on traditional brownies, combining the rich texture of classic brownies with the fresh, fruity flavor of strawberries. Fresh or frozen strawberries are cooked down with sugar, vanilla, lemon juice, and zest to create a vibrant strawberry puree, which adds natural sweetness and tang to the brownie batter. Incorporating freeze-dried strawberries in powder form intensifies the strawberry flavor without adding extra moisture, giving the brownies a balanced texture. Using white chocolate melts instead of dark or semi-sweet chocolate contributes to the creamy sweetness that perfectly complements the tartness of the strawberries. The addition of pink gel food coloring enhances the visual appeal, making the brownies look as stunning as they taste. The strawberry ganache topping, made from white chocolate, heavy cream, and additional strawberry puree, adds a rich, creamy layer that beautifully finishes these brownies. Fresh strawberry slices and crushed freeze-dried strawberries provide a crunchy, fresh garnish for added texture and eye-catching color. To ensure perfect results, baking the brownies at 325°F in a parchment-lined pan allows even cooking and easy removal. Careful mixing and avoiding overmixing the batter preserves a tender crumb. Strawberry brownies offer a fantastic alternative for fruit lovers seeking a unique dessert. They are suitable for various occasions—from afternoon tea to special celebrations—and provide a vibrant seasonal flavor using fresh summer strawberries or quality frozen options year-round. The combination of lemon zest and vanilla extract elevates the fruity profile while balancing sweetness, adhering to culinary best practices. For best taste and freshness, serve the brownies at room temperature shortly after the ganache sets. Leftovers can be stored in an airtight container for up to three days or refrigerated, but are best enjoyed fresh for maximum flavor and texture. This recipe exemplifies how integrating natural fruit purees and complementary ingredients like vanilla and lemon enhances traditional baked goods, creating a unique, gourmet dessert with broad appeal and excellent sensory qualities.