Strawberry Brownies
Deliciously fudgy brownies combined with fresh strawberries and creamy white chocolate, perfect for a heart-healthy dessert.
Ingredients
Brownie Ingredients
- 3/4 cup Unsalted butter Melted
- 1 cup Chopped white chocolate For the batter
- 1 1/4 cups Granulated sugar
- 2 large Eggs
- 2 large Egg yolks
- 2 1/4 cups All-purpose flour
- 1/4 teaspoon Salt
- 3/4 cup Chopped white chocolate For folding into the batter
- 1/4 cup Heavy cream For drizzling
Fruit Ingredients
- 1 cup Chopped strawberries Fresh or frozen
- 1/4 cup Strawberry puree For added fruit flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking pan by lining it with parchment paper.
- Chop your fresh or frozen strawberries into bite-sized pieces.
- In a bowl, combine the chopped strawberries with a tablespoon of granulated sugar and set aside to let them macerate for about 10 minutes.
- In a medium saucepan, melt 3/4 cup of unsalted butter over low heat. Stir in 1 cup of chopped white chocolate until smooth.
Cooking
- In a large bowl, whisk together the melted butter and white chocolate with 1 1/4 cups of granulated sugar until creamy.
- Add in the eggs and egg yolks one at a time, mixing well after each addition.
- Fold in the strawberry puree.
- Gradually add in the all-purpose flour and salt until just combined.
- Carefully fold in the macerated strawberries and chopped white chocolate.
- Spread the brownie batter evenly in the prepared baking pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Serving
- Let the brownies cool in the pan on a wire rack for about 15 minutes, then lift them out of the pan and cool completely for another 30 minutes.
- Slice into squares and serve with a drizzle of heavy cream if desired.
Notes
Store leftovers in an airtight container in the fridge for up to a week or freeze for up to three months. Reheat for best texture when consuming leftovers.