Pink Strawberry White Chocolate Brownies (Print Version)
# Ingredients:
→ Brownie Base
01 -
¾ cup unsalted butter, chopped into small cubes
02 -
8 ounces high quality white chocolate bars, chopped (Lindt or Ghirardelli recommended)
03 -
2 large eggs
04 -
2 egg yolks
05 -
1¼ cups granulated white sugar
06 -
1 tablespoon vanilla extract
07 -
1¾ cups all-purpose flour, spooned and leveled
08 -
¾ teaspoon salt
09 -
2½ cups freeze-dried strawberries
→ Strawberry Icing
10 -
2 cups powdered sugar
11 -
2-3 tablespoons whole milk
12 -
¼ cup freeze-dried strawberries
# Instructions:
01 -
Start by heating your oven to 350°F. Get your 9x9 pan ready by greasing it and lining with parchment paper so the brownies lift out easily later.
02 -
Set up a double boiler over medium-low heat. Add your butter and white chocolate, stirring constantly until everything's melted and smooth. Take it off the heat once done.
03 -
In a large bowl, whisk together your eggs, extra yolks, sugar, and vanilla until the mixture gets pale and smooth. Pour in your melted white chocolate mixture and whisk until everything's well combined.
04 -
Gently fold in your flour and salt with a rubber spatula, being careful not to overmix.
05 -
Pulse those freeze-dried strawberries in a food processor until they're finely ground, then fold them into your batter until just combined.
06 -
Pour the batter into your prepared pan, smooth it out, and pop it in the oven for 28-31 minutes.
07 -
While the brownies cool, mix up your icing. Blend powdered sugar with milk, then stir in your ground freeze-dried strawberries for that extra strawberry punch.
08 -
Once the brownies are completely cool, pour on that pretty pink icing and smooth it out. Let it set before cutting into 16 perfect squares.
# Notes:
01 -
Wait to grind the strawberries until just before using, especially in humid climates
02 -
Use high-quality white chocolate bars for best results, not chips
03 -
Let brownies cool completely before adding icing for best results