Strawberry Brownies

I know, I know—these don’t look like your typical brownie. But because I’m using white chocolate as the base, they’re technically still a brownie, just with a strawberry twist. The texture is soft and chewy, and the flavor comes entirely from real strawberries. I’ve made a lot of versions of strawberry brownies over time, and most of them rely on shortcuts like cake mix or freeze-dried fruit. This is the version I keep coming back to when I want something that actually tastes like real strawberries.

You’re going to love these because…

This recipe came from trying to get a strong strawberry flavor without making the brownies dense or gummy. Reducing the puree first makes a big difference—it concentrates the flavor and keeps the texture balanced.

• The flavor comes from real strawberries, not extracts or mixes
• The texture is soft and chewy, not cakey
• The color is naturally light pink (with the option to deepen it)
• The ganache adds a smooth finish without being too heavy
• They feel a little different from a typical brownie, in a good way

Key ingredients and why I use them

Fresh strawberries: I use fresh strawberries and cook them down into a puree. This is what gives the brownies their flavor without adding too much moisture.

White chocolate: This forms the base of the brownie and gives structure and sweetness without competing with the strawberry flavor.

Butter: Adds richness and helps create that soft, chewy texture.

Egg + egg yolks: I use extra yolks here because they help keep the brownies fudgy instead of cakey.

How to make these Strawberry Brownies

I’ll take you through every step of this process to make sure you nail these brownies! If you want the full instructions and recipe amounts, you can check the recipe card below!

Step 1: Make the Strawberry Puree

First, let’s make the strawberry puree. Since this recipe isn’t using any fake strawberry flavoring, or strawberry cake mix, or freeze-dried strawberries, the flavor is coming straight from real strawberries.

You can use either frozen or fresh strawberries to make the recipe. But if you use frozen, you may have to reduce the strawberry puree down for longer.

Place the chopped strawberries in a food processor or blender, and process until they become pureed.

Pour the puree in a saucepan, and bring to a boil. Keep the heat at medium, or medium-low, and cook the strawberries, stirring occasionally, until they reduce to 2/3 of a cup. You will use part of the puree in the brownie batter, and the remaining bit in the strawberry ganache, which we will use to glaze the strawberries.

Step 2: Mix the wet ingredients

First, I melt the white chocolate and butter together until smooth. Then I add the strawberry puree and sugar and mix until combined.

Add the egg and egg yolks and beat for about 3 minutes. This step helps create structure and that chewy texture. If I want a more vibrant color, I’ll add a couple of drops of pink food coloring at this stage.

Step 3: Add the dry ingredients

Then I mix in the flour and salt just until smooth. I stop as soon as everything is combined, so it does not get tough.

Pour the batter into an 8×8-inch pan. I bake at 350ºF for about 35 minutes (or 325ºF if using convection or if your oven runs hot). A toothpick won’t come out completely clean—there should be moist crumbs, but no raw batter.

Let the brownies cool as you prepare the ganache.

Step 4: Make the Strawberry Ganache

This is a simple strawberry ganache that really ties everything together. First, heat the heavy cream with the remaining strawberry puree, then pour it over the white chocolate. Let it sit for a minute, then stir until smooth, heating briefly if needed, then smooth it over the cooled brownies.

Step 5: Finish the brownies

Once you’ve spread the ganache, sprinkle the brownies with some powdered freeze-dried strawberries for an elegant touch!

You can serve them with a scoop of vanilla ice cream, or by themselves. Their chewy and soft texture is a perfect pairing for the lovely fresh and tangy strawberry taste.

Storage

I store these in the fridge in an airtight container for up to 3 days. Before serving, I let them sit at room temperature so the texture softens again.

Variations I like to make

I’ll switch things up depending on what I have.

• White chocolate: You can use chopped white chocolate or white chocolate chips to make the recipe.If using white chocolate chips, make sure they have over 20% cocoa butter in it. My favorite brand is Callebaut. If you can’t find it, you can always get white chocolate bars such as Lindt chocolate and chop them to use in the recipe.
• Avoid using glass baking dishes for this recipe. Opt for steel instead. Glass heats slowly, and can result in brownies that are over cooked around the edges, and under cooked in the center.
• Instead of topping the brownies with ganache, you can make a glaze by mixing 2 tbsp of strawberry puree with 1 tbsp of heavy cream and 1 to 1 1/2 cups of powdered sugar.
• You can make this recipe with raspberries, or blackberries instead. Make sure to strain the puree if you don’t enjoy texture of the seeds of those berries in your baked goods.

FAQ

If you liked this, you might also enjoy

If you like these, you might also enjoy my Lemon Brownies, Biscoff Brownies, or Strawberry Tiramisu. They follow a similar idea but with different textures and flavors.

Tag me!

If you make these, let me know how they turn out or tag me on Instagram. I always like seeing your versions.

Watch Video

Strawberry Brownies

Camila Hurst

These Strawberry Brownies combine the rich, fudgy goodness of traditional brownies with the sweet, tangy taste of fresh strawberries, creating a unique and irresistible dessert. For this recipe we are not using any freeze dried strawberries, or strawberry cake mix, we are simply using fresh strawberries!

3.63 from 16 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 16 brownies

Calories 210 kcal

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 recipe above
• 1 large egg
• 2 large egg yolks
• 2 1/4 cups all-purpose flour 287 grams
• 1/4 tsp salt

Strawberry Ganache

• 2 tbsp strawberry puree recipe above
• 1 tbsp heavy cream
• 3/4 cup chopped white chocolate 127 grams

Instructions

 

Strawberry Puree

• Chop the strawberries, place them in the food processor, process until blended.
• Place the puree in a small saucepan, and bring to a boil over medium high heat. Once the puree comes to a boil, reduce the heat to medium, or medium-low, and continue to simmer, stirring occasionally for about 20 minutes, or until you’ve obtained 2/3 cup of puree. The puree will be very thick and dark in color. Time cooking will depend on how high the heat is, and how watery the strawberries were to begin with. Frozen strawberries will be more watery and may take longer to reduce.
• It's very important to ensure to reduce until you have 2/3 of puree. If you have more than that, return the puree to the heat and keep cooking.
• Remove from the heat and set aside.

Brownie Batter

• Pre-heat the oven to 350ºF. Grease and line a 8×8” square pan with parchment paper. Don’t use a glass pan.
• To make the batter, mix the unsalted butter and white chocolate in a large bowl. Place the bowl in the microwave or over a double boiler. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
• Add the granulated sugar and 1/3 cup plus 2 tablespoons of the strawberry puree you made to the bowl. Mix with a whisk, or with a mixer to combine. If using a stand mixer, use the whisk attachment, or you can just use a hand mixer.
• Add the egg, egg yolks and beat with the mixer over medium speed, or using a whisk for about 3 minutes.
• You can also add a couple of drops of pink food coloring if desired. Once the brownies bake, the color will fade a bit, so if you want them to have a vibrant pink color, add some pink food coloring to the batter.
• Add the flour and salt to the bowl, mix on low to combine. You can finish mixing with a spatula to avoid over mixing the batter.
• Pour the batter in the prepared pan. Use a spatula to smooth it out.
• Bake the brownies in the oven for about 40 minutes, until the brownies look set around the edges and on top. It can take longer to bake, make sure a toothpick comes off clean when inserted in the brownie. If it has gooey batter attached to it, keep baking.
• Remove the brownies from the oven.
• Let them cool down.

Strawberry Ganache

• To make the ganache, mix the strawberry puree with heavy cream in a small spouted cup or bowl.
• Heat in the microwave until the mixture is hot.
• Pour over the chocolate. Whisk until the chocolate melts. If the chocolate doesn’t melt entirely, place the bowl in the microwave and heat it up for 10 second increments, stirring in between, until smooth.
• If the ganache is too hard, add another 1/2 tbsp of heavy cream as needed.
• Pour the ganache over the cooled brownies, spread with a spatula.
• You can also sprinkle freeze dried strawberry powder over the brownies if desired.
• Let the ganache set on top of the brownies for about 10 minutes, then slice and serve.

Storage

• Store the brownies in an air-tight container, in the fridge, for up to 3 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving.

Notes

Important Tips: Ensure to bake until a toothpick comes out clean, if the toothpick still has gooey batter in the center, keep baking. Ensure to reduce the strawberry puree properly and measure it out after reducing, if you have too much puree, keep reducing it, if this step isn’t done properly, there will be too much water in the brownies. Use good quality white chocolate (read more below). Have an oven thermometer and ensure it indicates 350ºF. Most ovens are not regulated and will not bake at the temperature you set it to. If the oven temperature is too low, the brownies won’t bake. Don’t use a glass pan (read more below).

Pan: Don’t use a glass pan to make the recipe. It’s better to use a steel pan. Glass pans heat up slowly, which can results in brownies with an underdone center, and over cooked edges.

White Chocolate: Don’t use candy melts. Use white chocolate, preferably good quality white chocolate with over 20% of cocoa butter in it. If you can’t find chocolate chips with that amount of cocoa butter in it, you can get white chocolate baking bars, or Lindt white chocolate bars and chop it to use in the recipe. My favorite white chocolate brand is Callebaut, I buy it online.

Strawberry Jam: Instead of the strawberry puree, you can use strawberry jam or strawberry preserves in the recipe. But have in mind, it can make the brownies sweeter, specially depending on the amount of sugar that’s in the jam or preserve.

Strawberry glaze: Instead of making the ganache to top the brownies, you can opt for a simple glaze. Mix 2 tbsp of strawberry puree with 1 tbsp of heavy cream and 1 to 1 1/2 cups of powdered sugar. If the glaze is too thin, add more powdered sugar to it, and if it’s too thick, add more heavy cream. Pour over the cooled brownies.

Nutrition

Calories: 210kcal

Keyword brownie, strawberry

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