Delicious Strawberry Brownies with White Chocolate Ganache
These delightful strawberry brownies are a must-try dessert, combining chocolate and strawberries in an irresistible treat.
Equipment
- - Saucepan
- - Mixing bowls
- stand mixer
- microwave
- - Baking pan
Ingredients
For the Brownies
- 200 g Fresh or Frozen Strawberries Use frozen if fresh are unavailable
- 300 g Granulated Sugar Adjust to taste
- 1 tsp Pure Vanilla Extract Use high-quality extract
- 1 tbsp Lemon Zest Fresh is best
- 2 tbsp Lemon Juice Fresh is best, bottled can work in a pinch
- 1 pinch Kosher Salt Sea salt is an alternative
- 170 g Unsalted Butter Can substitute with coconut oil for dairy-free
- 240 g White Chocolate Melts Dark chocolate can be used for a bolder flavor
- 1 large Egg Important for texture
- 1 large Egg Yolk Important for moisture
- 120 g All-Purpose Flour Can swap with gluten-free flour
- 1 tsp Baking Powder Ensure it’s fresh
- 1 drop Pink Gel Food Coloring Optional for enhancing color
For the Ganache
- 240 ml Heavy Cream Can substitute with coconut cream for dairy-free
- 1 cup Fresh Strawberries For topping, can be omitted
- 1 tbsp Freeze-Dried Strawberry Powder Optional for decoration
Instructions
How to Make Strawberry Brownies
- Cook fresh or frozen strawberries with 50 g of sugar, vanilla extract, and lemon juice over medium heat until thickened. Blend until smooth and let cool.
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- Combine unsalted butter and 170 g of white chocolate in a bowl and microwave until melted.
- In a stand mixer, beat together egg, egg yolk, 250 g of sugar, and optional freeze-dried strawberry powder until fluffy. Add cooled strawberry puree and vanilla, mixing well.
- Gradually pour in the melted chocolate mixture, then mix in the dry ingredients until just combined.
- If desired, add pink gel food coloring and fold it into your batter.
- Pour the mixture into the prepared pan and bake for 35 to 40 minutes or until a toothpick comes out clean.
- Heat the heavy cream until steaming, pour over 240 g of white chocolate, let sit, then stir until smooth.
- Spread the ganache over cooled brownies and decorate with fresh strawberry slices.
Notes
For extra indulgence, serve with a scoop of vanilla ice cream.