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Strawberry White Chocolate Brownies with Strawberry Ganache Recipe

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  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings
  • Diet: Vegetarian

Description

These Strawberry Brownies combine the rich indulgence of classic brownies with the bright, fruity flavor of fresh strawberries. Featuring a luscious strawberry puree folded into a white chocolate and butter batter, these brownies are topped with a smooth strawberry ganache for an extra burst of berry goodness. Perfect for a special dessert with a unique twist.

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 (prepared)
  • 1 large egg
  • 2 large egg yolks
  • 2 1/4 cups all-purpose flour (287 grams)
  • 1/4 tsp salt
  • 2 tbsp strawberry puree (prepared)

Strawberry Ganache

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

Instructions

  1. Make Strawberry Puree: Chop the strawberries and process them in a food processor until blended smoothly into a puree.
  2. Simmer Puree: Transfer the puree to a small saucepan and bring it to a boil over medium-high heat. Reduce the heat to medium or medium-low and simmer, stirring occasionally, until the mixture reduces to about 2/3 cup. This takes approximately 20 minutes and results in a thick, darkened puree.
  3. Ensure Proper Reduction: If you have more than 2/3 cup of puree after simmering, continue cooking until the quantity reduces to the target amount. Remove from heat and set aside.
  4. Prepare Pan and Preheat Oven: Preheat the oven to 350ºF (175ºC). Grease and line an 8×8 inch square baking pan with parchment paper; avoid using glass pans to ensure even baking.
  5. Melt Butter and Chocolate: In a large heatproof bowl, combine unsalted butter and 1 cup chopped white chocolate. Melt together using the microwave in 15 to 30-second increments, stirring between each, or use a double boiler method until fully melted and smooth.
  6. Mix Sugar and Puree: 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 thoroughly combine.
  7. Add Eggs: Incorporate 1 large egg and 2 large egg yolks into the mixture. Beat on medium speed with a mixer or whisk vigorously by hand for about 3 minutes until fully blended.
  8. Add Optional Food Coloring: If desired, add a few drops of pink food coloring to intensify the batter’s color; remember the pink tone will fade slightly when baked.
  9. Incorporate Dry Ingredients: Add all-purpose flour and salt into the bowl. Mix on low speed until just combined. Finish mixing with a spatula to avoid overmixing the batter.
  10. Pour Batter and Smooth: Transfer the batter to the prepared pan, smoothing the top with a spatula for an even layer.
  11. Bake the Brownies: Bake in the preheated oven for about 40 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs, but no wet batter. If not done, continue baking and check every 5 minutes.
  12. Cool Brownies: Remove brownies from the oven and allow them to cool completely in the pan to set properly.
  13. Make Strawberry Ganache: Combine the remaining 1/3 cup strawberry puree and 1 tablespoon heavy cream in a small microwave-safe cup or bowl. Heat until hot but not boiling.
  14. Combine Ganache with Chocolate: Pour the hot strawberry and cream mixture over 3/4 cup chopped white chocolate. Whisk gently until the chocolate melts and ganache is smooth. If needed, microwave in 10-second increments with stirring until fully melted.
  15. Adjust Ganache Consistency: If ganache is too firm, add up to 1/2 tablespoon extra heavy cream and stir to reach a pourable consistency.
  16. Top Brownies: Pour the ganache evenly over the cooled brownies and spread with a spatula.
  17. Optional Decoration: Sprinkle freeze dried strawberry powder on top of ganache for added flavor and visual appeal.
  18. Set Ganache: Let the ganache set on the brownies for about 10 minutes at room temperature before slicing.
  19. Serve and Store: Slice the brownies and serve. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Allow refrigerated brownies to come to room temperature for about 20 minutes before serving.

Notes

  • Use fresh or frozen strawberries; frozen may require longer simmering to reduce puree.
  • Do not use a glass baking pan as it can affect baking time and texture.
  • Adding pink food coloring is optional but helps maintain vibrant color after baking.
  • Ensure brownies are fully cooled before adding ganache to prevent melting.
  • Store brownies refrigerated and serve at room temperature for best flavor and texture.
  • Freeze dried strawberry powder is optional for garnish and adds extra strawberry flavor.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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