These Strawberry Brownies are red velvet cake’s delicious cousin! They’re the perfect stand-out dessert at a potluck and ideal at bake sales, too!
Have you ever seen a dessert this bright? We all know and love classic brownies, but this pretty-in-pink version, made with freeze-dried strawberries and white chocolate, takes things to a whole new level and is guaranteed to make an impression. These strawberry brownies are always a hit. I’ve brought them to potlucks and my daughter’s school bake sale, and they vanish in no time! They’re perfect for any occasion, from the Fourth of July to Valentine’s Day. Have a birthday party coming up? Skip the cake and go for these show-stopping brownies instead.
This fruity twist on the classic fudge brownie is fluffy, moist, and finished with a gooey icing. They’re delightfully unique, and honestly, I can’t think of a more fun (or decadent!) treat when I need a cheerful pick-me-up!
Are Strawberry Brownies Healthy?
As with all sweet treats, this recipe is best enjoyed in moderation. While it might not seem like the most wholesome dessert at first glance, there are plenty of simple ways to make it a bit healthier.
For instance, did you know you can swap out red food dye for beet juice? This not only gives the brownies a beautiful red color but also adds a natural sweetness and subtle earthiness.
If you’re lactose intolerant, you can easily substitute any dairy ingredients with options like oat milk or plant-based butter. Just a note: I wouldn’t replace the eggs with a flax “egg” in this recipe, as it will alter the texture.
And for those who are gluten-free, a gluten-free flour blend with xanthan gum works wonderfully here.
What are Freeze-Dried Strawberries?
Freeze-dried strawberries (or any freeze-dried fruit, for that matter) are fruits that have had their moisture removed through a cold-temperature process in a freeze dryer. This is different from dehydrating, which uses heat and leaves some moisture behind. As a preservation method, freeze-drying makes strawberries light, crisp, and shelf-stable. They can easily last up to 25 years, while retaining all their flavor, vibrant color, and nutrients.
You can use freeze-dried strawberries in all kinds of baked goods, frostings, syrups, smoothies, your morning bowl of oatmeal, ice cream, and so much more!
How To Make Ahead And Store
These strawberries brownies can be stored in an airtight container at room temperature for approximately 4 days. They will last a bit longer in the fridge (1 week). The brownies can also be frozen in Ziploc bags for up to 3 months.
Serving Suggestions
What pairs perfectly with brownies? A tall glass of Vanilla Milkshake! This creamy, nostalgic treat brings together classic childhood flavors and complements the sweetness of these pink strawberry brownies beautifully. Of course, you could keep things simple and just serve them with a cold glass of homemade oat milk.
Looking for more unique brownie recipes? Try these Paleo Sweet Potato Brownies With Tahini or these Vegan Brownies Stuffed With Peanut Butter Cookie Dough.
Ingredients
- 1 1/2 cups freeze-dried strawberries
- 1/2 cup unsalted butter
- 8 ounces white chocolate chopped
- 1 tablespoon milk
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs at room temperature
- 1 1/4 cups all-purpose flour
- 1 1/2 cups powdered sugar
- 2 tablespoons milk or more as needed
- 2 drops red food coloring
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper, greasing any exposed sides.
- Grind the freeze-dried strawberries to a fine powder using a food processor or coffee grinder, until you have about 1/2 cup. Refrigerate to prevent clumping.
- In a large microwave-safe bowl, melt the butter and white chocolate together in the microwave in 30-second intervals until fully melted. You can also use a double boiler. Stir until the mixture is smooth.
- Whisk the milk, granulated sugar, salt, and vanilla extract into the melted chocolate mixture until well combined. Then, whisk in the eggs. Add the red food coloring and mix again.
- Reserve 1 tablespoon of the strawberry powder for the icing. Fold the remaining strawberry powder and flour into the batter until just combined.
- Transfer the batter to the prepared baking dish, spreading it evenly, and bake for 25 to 30 minutes, or until the edges are lightly browned and the center is set.
- Allow the brownies to cool for 5 minutes in the dish, then lift them out using the parchment paper and let them cool completely on a wire rack.
- Prepare the icing by mixing powdered sugar, milk, and the reserved strawberry powder to a thick but spreadable consistency, adjusting milk as needed.
- Spread the icing over the cooled brownies and, if desired, sprinkle with additional crushed freeze-dried strawberries.
- Once the icing has set, cut the brownies into 16 squares and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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