STRAWBERRY BLONDIES
These strawberry brownies are an absolute delight! With their chewy texture, infused with the richness of white chocolate and bursting with authentic strawberry flavor.
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 9x9 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!