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 8x8-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.
