February 14, 2024

EASY STRAWBERRY BLONDIES

These strawberry blondies are an absolute delight! With their chewy texture, infused with the richness of white chocolate and bursting with authentic strawberry flavor, they are sure to tantalize your taste buds. Their centers are wonderfully fudgy, and they are elegantly topped with a beautiful pink icing, making them a perfect treat for any occasion.

WHY THESE BROWNIES ARE SO SPECIAL

This isn’t just your ordinary blondie recipe; it’s a decadent strawberry blondies recipe. The key difference lies in the use of white chocolate, elevating these treats to true brownie status. Plus, they’re crafted without any artificial colorings or flavors; instead, they’re infused with the intense flavor of freeze-dried strawberries, delivering a delightful punch of real strawberry goodness!

These strawberry blondies are wonderfully fudgy, boasting slightly gooey centers that will leave you craving more. Topped with a charming pink, strawberry icing, they make for a delightful dessert fit for any special occasion, whether it’s a baby shower, birthday party, Valentine’s Day, Mother’s Day, Easter, or simply for all the strawberry enthusiasts out there!

INGREDIENTS YOU WILL NEED

White Chocolate: opt for high-quality, real white chocolate bars such as Lindt or Ghirardelli to impart a rich and creamy flavor.
Freeze-Dried Strawberries: These are essential for infusing the most intense strawberry flavor into the brownies without adding excess liquid to the batter.
Unsalted Butter: Provides a rich flavor and texture that surpasses what vegetable oil can offer.
Eggs: Two whole eggs and two egg yolks, preferably at room temperature, contribute to achieving the perfect chewy texture.
Sugar: Use white sugar only, as it yields the best texture for these brownies.
Vanilla Extract: Adds a sweet note to enhance the overall flavor profile.
Flour: All-purpose flour is the go-to choice for achieving the ideal chewiness.
Salt: Essential for bringing out all the flavors in these brownies.
Powdered Sugar: Used in the preparation of the strawberry glaze.
Milk: Included in the strawberry glaze to achieve the desired consistency and flavor.

HOW TO MAKE THESE STRAWBERRY BROWNIES

Melt the butter and white chocolate together in a double boiler over medium-low heat. Stir continuously to ensure even heating of the white chocolate. Remove from heat once melted.
In a large bowl, combine the eggs, egg yolks, sugar, and vanilla. Whisk together until the mixture becomes pale and smooth. Alternatively, you can use a hand mixer on high speed to achieve the desired consistency more easily.
Pour the melted butter and white chocolate mixture into the bowl with the egg mixture. Whisk until well combined and smooth.
Using a rubber spatula, gently fold the flour and salt into the wet ingredients until just combined.
Place the freeze-dried strawberries in a food processor and pulse until finely ground. Fold the ground freeze-dried strawberries into the batter until evenly distributed.
Pour the strawberry brownie batter into a lightly greased 9×9 square pan lined with parchment paper. Use a mini offset spatula to evenly spread the batter in the pan.
Bake the brownies according to the recipe instructions, then allow them to cool completely in the pan on a wire rack.
After the brownies have cooled completely, carefully loosen the edges with a butter knife and gently turn the pan over to release the brownies.
Prepare the strawberry frosting by mixing powdered sugar and milk together until smooth. In a food processor, pulse the freeze-dried strawberries until finely ground. Then, mix the ground freeze-dried strawberries into the icing until well incorporated.
Pour the prepared strawberry glaze on top of the brownies, using a mini offset spatula to smooth it out evenly.
Allow the icing to set, then cut the brownies into 16 squares and indulge in their delightful flavor!

STORAGE

Store any leftover brownies in an airtight container or sealed plastic bag. They can be kept 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, ensure accurate measurement of flour. Avoid scooping flour directly with a measuring cup, as this can lead to using too much flour. Instead, spoon flour into the measuring cup and level off excess with the back of a knife. Alternatively, consider weighing your flour. 1 cup of flour equals approximately 125 grams.
Grind your freeze-dried strawberries just before using to prevent clumping.
Whisk together eggs and sugar until the mixture becomes pale and smooth. This step is crucial for achieving the perfect texture in your brownies.
When incorporating dry ingredients, gently fold them into the batter to maintain a super chewy texture in the blondies

If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.

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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, they are sure to tantalize your taste buds. Their centers are wonderfully fudgy, and they are elegantly topped with a beautiful pink icing, making them a perfect treat for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 29

COOLING TIME 3

Total Time 4

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 on 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!