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These Strawberry Brownies are soft, plump and packed with real strawberry flavor from both fresh and freeze-dried strawberries. The batter comes together in one bowl and is finished with a glossy white chocolate strawberry glaze that sits beautifully on top.
I love strawberry season. I’m always looking for ways to put them into desserts like mine strawberry sheet cake and: Strawberry Shortcake Cookies or in a drink like me strawberry matcha latte or strawberry lemonade sangria.
This recipe is a love letter to strawberries. It uses my basic recipe lemon brownies. I replaced the lemon zest with freeze dried strawberries because they add bold flavor without being too moist. Then I fold in the perfectly ripe fresh strawberries. I also use lemon juice in the batter and glaze to help enhance the strawberry flavor.
Ingredients You’ll Need for Strawberry Brownies
- Frozen strawberries – These give the brownies a concentrated strawberry flavor without watering down the batter.
- Fresh strawberries – Fresh diced strawberries add little pockets of juicy texture and layers of more strawberry flavor to the brownies.
- Fat butter – Butter gives these brownies a rich, fluffy texture and helps create a slightly chewy edge.
- White chocolate – I like to use Ghirardelli Melting Wafers for a smooth, silky finish.
- Fresh lemon juice – Adding a little lemon juice to the batter and glaze brightens the strawberry flavor and keeps the bars from tasting too sweet.
Please refer to the recipe index card below for the remaining ingredients.
Test notes
The first test was a little too dark and overdone, so I reduced the baking time for the next round. When the strawberry brownies come out of the oven, the center will still look puffy and slightly deflated, don’t worry, they will continue to firm up as they cool in the pan.
The original glitter was too thick and closer to frosting. The addition of lemon juice not only balanced the sweetness with a bit of acidity, but also helped create a smoother, glossy glaze texture.
Quick Tips for the Best Strawberry Brownies!
- Add pink food coloring if desired. Brownies naturally bake a muted pink color, so a little coloring can brighten them up if you want a brighter color.
- Microwave the glaze gently. White chocolate can melt quickly, so short breaks and frequent stirring help keep it smooth.
- Let brownies cool completely before glazing. If they are still warm, the frosting will melt and slide instead of sitting neatly on top.
- Sift the freeze-dried strawberry powder before adding it to the glaze to prevent curdling.
- Use a hand mixer for a smooth finish. This helps remove any clumps of strawberry dust in the glaze.
Make-Ahead & Storage
- Make forward. These strawberry brownies are perfect to make the night before and shine the next day.
- Storage. Store leftover brownies in an airtight container at room temperature for up to 3 days.
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White chocolate strawberry glaze.
To make strawberry brownies:
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Preheat oven to 350℉. Grease and line an 8×8-inch pan and place a piece of parchment paper running down the center lengthwise, with the ends of the parchment hanging over the edge of the pan. Press the parchment flat to adhere it to the bottom and sides of the pan.
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Add the freeze-dried strawberries to a small food processor or blender. Pulse until you have a strawberry powder. Scoop out 2 teaspoons, store in an airtight container (we’ll use this for the frosting later and don’t want it to curdle). Then add the sugar to the rest of the strawberry powder and whisk until combined. it should look like pink sugar.
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Add the strawberry sugar to the bowl, along with the unsalted butter and vanilla extract. Beat the butter and sugar with a hand mixer on medium speed until fluffy, about 1 minute.
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Then add lemon juice and eggs. Beat together on medium speed until combined and smooth. If you want it to be super bright pink, add a small drop of food coloring to the mixture. This is of course optional.
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Now add your dry ingredients: flour, baking powder, salt. Beat on low speed until just combined. Then gently fold in the fresh strawberries.
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Pour the batter into the prepared baking dish. Bake the strawberry brownies for 35-37 minutes, until golden brown and cracked on top. Let cool for at least 30 minutes before removing from the baking pan and adding the glaze. The center will puff up, but as it cools, it will fall a little and stop.
When the strawberry brownies come out of the oven, the center will still look puffy and slightly deflated, don’t worry, they will continue to firm up as they cool in the pan.
To make strawberry glaze with white chocolate:
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In the meantime, prepare the white chocolate glaze. Add the white chocolate and lemon juice to the bowl. Microwave in 20 second intervals until the white chocolate is completely melted. (If you don’t have a microwave, use a double boiler.) Beat until combined and glossy. Then sift in the reserved two teaspoons of strawberry powder and a pinch of salt, stir to combine.
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Pour the white chocolate strawberry frosting over the strawberry brownies and move it around the pan so that the frosting covers the entire surface of the brownies. Allow the glaze to harden for at least 20 minutes before layering.
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Slice it and serve. To store, store in an airtight container at room temperature for up to three days.
Quick tips
Add pink food coloring if desired. Brownies naturally bake a muted pink color, so a little coloring can brighten them up if you want a brighter color.
Microwave the glaze gently. White chocolate can melt quickly, so short breaks and frequent stirring help keep it smooth.
Let brownies cool completely before glazing. If they are still warm, the frosting will melt and slide instead of sitting neatly on top.
Sift the freeze-dried strawberry powder before adding it to the glaze to prevent curdling.
Use a hand mixer for a smooth finish. This helps remove any clumps of strawberry dust in the glaze.
Make ahead and stock up
Make forward. These strawberry brownies are perfect to make the night before and shine the next day.
Storage. Store leftover brownies in an airtight container at room temperature for up to 3 days.
Calories. 521will you |: Carbohydrates. 78:is |: Proteins. 4:is |: Fats. 21:00is |: Saturated fats. 13:00is |: Polyunsaturated fats. 1:is |: Monounsaturated fats. 6:00is |: Trans fats. 1:is |: Cholesterol. 80:mg |: Sodium. 160:mg |: Potassium. 503mg |: Fiber. 4:is |: Sugar. 58:is |: Vitamin A. 532IU: |: Vitamin C. 344:mg |: Calcium. 66:mg |: iron 7:00mg
Nutritional information is automatically calculated and should only be used as an approximation.