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Strawberry White Chocolate Brownies with Strawberry Ganache Recipe

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4.3 from 3 reviews

These Strawberry Brownies combine the rich decadence of classic brownies with the fresh, fruity flavor of strawberries, enhanced by luscious white chocolate and a silky strawberry ganache topping. Perfectly moist and colorful, these brownies are a delightful treat for dessert lovers seeking a unique twist on a traditional favorite.

  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings

Ingredients

Strawberry Puree

  • 16 oz. strawberries (fresh or frozen) (453 grams)

Brownie Batter

  • 3/4 cup unsalted butter (170 grams)
  • 1 cup chopped white chocolate (170 grams)
  • 1 1/4 cups granulated sugar (250 grams)
  • 1/3 cup strawberry puree (from above)
  • 1 large egg
  • 2 large egg yolks
  • 2 1/4 cups all-purpose flour (287 grams)
  • 1/4 tsp salt
  • 2 tbsp strawberry puree (from above)

Strawberry Ganache

  • 1 tbsp heavy cream
  • 3/4 cup chopped white chocolate (127 grams)

Instructions

  1. Make Strawberry Puree: Chop the strawberries and puree them in a food processor until smooth. Transfer the puree to a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium or medium-low and simmer, stirring occasionally, for about 20 minutes or until the puree reduces to 2/3 cup and thickens to a dark, concentrated consistency. Remove from heat and set aside.
  2. Prepare the Pan and Preheat Oven: Preheat your oven to 350ºF (175ºC). Grease and line an 8×8” square baking pan with parchment paper, avoiding glass pans to ensure even baking.
  3. Melt Butter and White Chocolate: Combine unsalted butter and 1 cup chopped white chocolate in a large bowl. Melt together using short bursts in the microwave (15-30 seconds) stirring in between or by placing the bowl over simmering water (double boiler) until fully melted and smooth.
  4. Mix Sugar and Strawberry Puree into Chocolate Mixture: Add granulated sugar and 1/3 cup plus 2 tablespoons of the prepared strawberry puree to the melted chocolate and butter mixture. Whisk or use a mixer to combine thoroughly.
  5. Add Eggs: Incorporate 1 large egg and 2 large egg yolks into the mixture. Beat on medium speed or whisk vigorously for about 3 minutes until well combined and slightly fluffy. Optionally, add a few drops of pink food coloring to enhance the vibrant pink hue of the brownies.
  6. Add Dry Ingredients: Sift together the all-purpose flour and salt and add to the wet mixture. Mix on low speed just until combined. Finish folding the batter gently with a spatula to avoid over mixing, which can lead to tough brownies.
  7. Pour Batter into Pan and Bake: Transfer the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for approximately 40 minutes, or until the edges and top appear set and a toothpick inserted comes out clean or with a few moist crumbs but no wet batter.
  8. Cool Brownies: Remove the brownies from the oven and allow them to cool completely in the pan before adding the ganache.
  9. Prepare Strawberry Ganache: Mix 2 tablespoons strawberry puree with 1 tablespoon heavy cream in a small microwave-safe cup or bowl. Heat until hot, then pour over 3/4 cup chopped white chocolate in a separate bowl. Whisk until the chocolate melts and the mixture is smooth. If needed, heat in 10-second increments and stir until fully melted. If the ganache is too thick, add up to another 1/2 tablespoon heavy cream to reach a pourable consistency.
  10. Apply Ganache and Set: Pour the ganache evenly over the cooled brownies and spread gently with a spatula. Optionally, sprinkle freeze-dried strawberry powder on top for added flavor and decoration. Let the ganache set for about 10 minutes before slicing.
  11. Serve and Store: Slice the brownies into 16 servings. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Allow brownies to come to room temperature for about 20 minutes before serving for the best taste and texture.

Notes

  • Use fresh or frozen strawberries for the puree; frozen strawberries may need longer simmering time due to extra water content.
  • Avoid using glass baking pans, as they tend to bake the brownies unevenly.
  • Adding a few drops of pink food coloring is optional to intensify color, as baking reduces natural pinkness.
  • The ganache can be adjusted by adding more cream for a thinner consistency if needed.
  • Freeze-dried strawberry powder can be used as a decorative topping and to enhance strawberry flavor.
  • Ensure the brownies are fully cooled before spreading ganache to prevent melting.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/strawberry-white-chocolate-brownies-with-strawberry-ganache-recipe/