These strawberry blondies are an absolute delight! With their soft texture, full of the richness of white chocolate and bursting with authentic strawberry flavor, they are sure to tantalize your taste buds. They have an incredibly soft center and are elegantly covered in a gorgeous pink frosting, making them the perfect treat for any occasion.

WHY THESE BROWNIES ARE SO SPECIAL

This isn’t just your average blondie recipe; this is a decadent strawberry blondie recipe. . The main difference is the use of white chocolate, elevating these desserts to true brownie status. Plus, they are made without artificial colors or flavors; instead, they are infused with the intense flavor of freeze-dried strawberries, providing a delicious taste of strawberry goodness!

These strawberry blondies are wonderfully fresh, with slightly sweet centers that will leave you wanting more. Filled with a delicious pink strawberry cream, they Make a delicious dessert suitable for any special occasion, whether it’s a baby shower, birthday party, Valentine’s Day, Mother’s Day, Easter or just for all strawberry lovers!

INGREDIENTS YOU NEED

• White Chocolate: Choose a real, high-quality white chocolate like Lindt or Ghirardelli for a rich, creamy flavor.
• Freeze-dried Strawberries: These are essential for infusing the most intense strawberry flavor into brownies. without adding excess liquid to the batter.
• Unsalted Butter: Offers a rich flavor and texture that surpasses what vegetable oil can offer.
• Eggs: Two whole eggs and two egg yolks, preferably at room temperature, help achieve the perfect soft texture.
• Sugar: Use only white sugar, as it gives the best texture to these brownies.
• Vanilla extract: adds a sweet note to enhance the overall flavor profile.
• Flour: All-purpose flour is the ideal choice to achieve the ideal soft texture.
• Salt: essential to bring out all the flavors of these brownies.
• Powdered sugar: used in the preparation of strawberry cream.
• Milk: Incorporated into the strawberry cream to achieve the desired consistency and flavor.

HOW TO MAKE THESE STRAWBERRY BROWNIES

1. Melt the butter and white chocolate together in a double boiler over medium-low heat. Stir constantly so the white chocolate cooks evenly. Remove from heat once melted.
2. In a large bowl, combine the eggs, egg yolks, sugar, and vanilla. Beat until pale and smooth. Alternatively, you can use a hand mixer on high speed to more easily achieve the desired consistency.
3. Pour the melted butter and white chocolate mixture into the bowl with the egg mixture. Beat until the mixture is smooth and combined.
4. Using a rubber spatula, gently fold the flour and salt into the wet ingredients until well combined.
5. Place the freeze-dried strawberries in a food processor and blend until finely ground. Stir the freeze-dried strawberries into the batter until evenly distributed.
6. Pour the strawberry batter into a lightly greased 9×9 square pan lined with parchment paper. Use a mini offset spatula to spread the batter evenly in the pan.
7. Bake the brownies according to the recipe instructions, then let them cool completely in the pan on a wire rack.
8. Once the brownies have cooled completely, carefully loosen the edges with a butter knife and gently invert the pan to release the brownies.
9. Prepare the strawberry cream by mixing powdered sugar and milk until smooth. In a food processor, blend the freeze-dried strawberries until finely ground. Then mix the crushed freeze-dried strawberries into the cream until well incorporated.
10. Pour the prepared strawberry cream over the brownies, using a mini offset spatula to spread it evenly.
11. Let the cream cool, then cut the brownies into 16 squares and enjoy their delicious taste!

STORAGE

Store the remaining brownies in an airtight container or in a sealed plastic bag. They can be stored at room temperature for up to four days. For longer storage, freeze the brownies for up to two weeks.

TIPS FOR THE BEST RESULTS

• For best results, be sure to measure the flour accurately. Avoid scooping flour directly into a measuring cup, as this can result in over-mixing. too much flour. Instead, spoon the flour into the measuring cup and tap off the excess with the back of a knife. You can also weigh your flour. 1 cup of flour is about 125 grams.
• Crush your freeze-dried strawberries just before using them to prevent them from clumping.
• Beat the eggs and sugar until the mixture is pale and smooth. This step is essential to achieving the perfect texture for your brownies.
• When adding the dry ingredients, fold in gently. dough to keep the blondes super soft

STRAWBERRY BLONDIES

Bakeanna Recipes

These strawberry brownies are an absolute delight! With their chewy texture, infused with the richness of white chocolate and bursting with authentic strawberry flavor.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 29 minutes mins

COOLING TIME 3 hours hrs

Total Time 4 hours hrs

Course Dessert

Cuisine American

Servings 16 SERVINGS

Calories 300 kcal

Ingredients

  

FOR THE BLONDIES

• 168 g unsalted butter
• 226 g white chocolate bars
• 2 eggs
• 2 egg yolks
• 1 1/4 cup granulated sugar
• 1 tbsp vanilla extract
• 219 g all-purpose flour
• 3/4 tsp salt
• 50 g freeze dried strawberries

FOR THE ICING

• 2 cups powdered sugar
• 2-3 tbsp milk
• 5 g freeze dried strawberries

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit. Grease a 9×9 inch pan and line it with parchment paper.
• In a double boiler over medium-low heat, melt 8 oz (226 g) of high-quality white chocolate bars along with ¾ cup (168 g) of unsalted butter, chopped into small cubes. Stir continuously until the white chocolate is evenly melted, then remove from heat.
• In a large bowl, whisk together 2 eggs, 2 egg yolks, 1 ¼ cups (250 g) granulated white sugar, and 1 tablespoon (15 ml) vanilla extract until the mixture becomes pale and smooth. Alternatively, use an electric hand mixer at high speed for ease.
• Pour the melted butter and white chocolate mixture into the egg mixture, whisking until well combined and smooth.
• Using a rubber spatula, gently fold in 1 ¾ cups (219 g) of all-purpose flour (spooned and leveled) and ¾ teaspoon salt until just combined.
• Place 2 ½ cups (50 g) of freeze-dried strawberries in a food processor and pulse until finely ground. Fold the ground freeze-dried strawberries into the batter.
• Pour the strawberry brownie batter into the prepared pan and use a mini offset spatula to smooth the batter evenly.
• Bake for 28-31 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely in the pan on a wire rack.
• Once cooled, use a butter knife to loosen the edges of the brownies from the pan, then gently turn it over to release.
• In a bowl, mix 2 cups (270 g) powdered sugar and 2-3 tablespoons (30-45 ml) of whole milk until smooth.
• In a food processor, pulse ¼ cup (5 g) of freeze-dried strawberries until finely ground. Mix the ground freeze-dried strawberries into the icing.
• Pour the icing over the cooled brownies and smooth it out with a mini offset spatula. Allow the icing to set, then cut the brownies into 16 squares and enjoy!

Keyword BLONDIES, BROWNIES, STRAWBERRIES, WHITE CHOCOLATE

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