Best Ever White Chocolate Strawberry Brownies Recipe

three strawberry brownies stacked on top of each other

5 from 2 votes

Best Ever White Chocolate Strawberry Brownies Recipe

If you’re looking for a sweet treat, these easy strawberry brownies are it! They have a perfectly moist, fudgy texture, a fruity and decadent flavor, and are made with super simple ingredients. The ultimate white chocolate strawberry brownie that everyone will love!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Keyword: strawberry brownies

Servings: servings

Calories: 328kcal

Ingredients

1¾ cup freeze dried strawberries
1/2 cup butter or ghee or coconut oil
8 oz white chocolate bars I used Ghiradelli's
1 tbsp milk dairy free works
1/3 cup granulated sugar
1/2 tsp sea salt
2 tsp vanilla extract
OPTIONAL: 3 drops red food coloring I personally didn't use it
2 large eggs
1¼ cup gluten free all purpose flour with xanthan gum - I used Bob's Red Mill

Strawberry Icing

1½ cups powdered sugar
2 tbsp milk plus more if needed

Instructions

Preheat oven to 350 degrees F, and line an 8×8 baking dish with parchment paper. Grease the sides that aren't covered.
Place the freeze dried strawberries in a food processor or coffee grinder, and grind until it's mostly fine and powdery. It should reduce to about 1/2 cup. Place in the fridge until ready to use - it will clump at room temperature if it's too humid.
If the butter is cold, cut the butter in cubes and place in a large mixing bowl. Chop white chocolate into smaller pieces and add to the bowl. Microwave for 30 seconds at a time (use a glass bowl for the microwave), or use a double boiler until the butter is melted and the white chocolate pieces are softened. Remove from heat and stir until melted together.
Add milk, sugar, salt, and vanilla extract and whisk together. You can add food coloring here, if using.
Whisk in eggs until smooth.
Reserve 1 tbsp of powdered freeze dried strawberries for the icing and add the rest to the batter, along with flour. Fold in until just combined. Don't over-mix.
Pour into the prepared baking sheet, spreading evenly.
Bake for 25-30 minutes, until light browned on the edges and set in the middle. The middle may seem a bit soft, but it'll firm up as it cools.
Cool for 5 minutes, then use the parchment paper to carefully remove the brownies from the baking dish. Cool completely.
Once the brownies are cooled, stir together powdered sugar, milk, and the reserved powdered freeze dried strawberries in a bowl. Add a little more milk if the mixture is too thick. You want it thick but spreadable, but not too runny.
Pour the icing on top of the brownies and smooth it out using a spatula. You can top with some crushed freeze dried strawberries if you want - I just broke them up with my fingers.
Once the icing sets, cut into 16 squares. Enjoy!

Video

Notes

Expert Tips

I made these by hand with a whisk and a large bowl, but you can also use a stand mixer or hand mixer if preferred. Just be sure not to over-mix the batter.
Feel free to use all dairy-free and gluten-free ingredients listed or substitute for your favorite traditional versions.

Serving Tips

Serve these strawberry brownies by themselves or with a scoop of vanilla or strawberry ice cream.

Storage Tips

Store at room temperature for up to 3 days in an airtight container or for up to a week in the refrigerator.
You can also freeze these in an airtight container for up to 6 months. Make sure to separate the brownies with parchment paper to keep them from sticking to each other.

Nutrition