Spring Strawberry Brownies (Printable Version)

Vibrant pink-hued treats featuring fresh strawberry puree, white chocolate, and topped with a luscious strawberry ganache.

# What You'll Need:

→ Strawberry Puree

01 - 1 lb fresh or frozen strawberries
02 - 1/4 cup (50 g) granulated sugar
03 - 1/2 tsp pure vanilla extract
04 - Zest and juice from 1 lemon
05 - Kosher salt

→ Brownie Batter

06 - 10 Tbsp unsalted butter, cut into 1/2" pieces
07 - 170 g white chocolate melts
08 - 1 large egg
09 - 1 large egg yolk
10 - 1 1/4 cups (250 g) granulated sugar
11 - 1/4 cup freeze-dried strawberries, crushed into powder (optional)
12 - 1 cup (140 g) strawberry puree
13 - 1 tsp pure vanilla extract
14 - 2 cups (240 g) all-purpose flour
15 - 1 tsp kosher salt
16 - 1/2 tsp baking powder
17 - Pink gel food coloring

→ Strawberry Ganache

18 - 240 g white chocolate melts
19 - 2/3 cup heavy cream
20 - 4 to 5 fresh strawberries, thinly sliced (optional)
21 - Freeze-dried strawberries, crushed into powder, for serving (optional)

# Steps to Follow:

01 - In a medium saucepan over medium heat, cook strawberries, sugar, vanilla, and lemon juice, stirring occasionally, until strawberries begin to break down and sugar dissolves, 3 to 4 minutes. Continue to simmer, stirring occasionally, until mixture is slightly thickened and resembles strawberry jam, 12 to 15 minutes. Stir in lemon zest and a pinch of salt. Remove from heat.
02 - Transfer to a standard blender (or use an immersion blender) and puree until smooth. Let cool.
03 - Arrange a rack in lower third of oven; preheat to 325°F. Line a 9" square baking pan with parchment.
04 - In a medium heatproof bowl, microwave butter and white chocolate melts in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total.
05 - In the large bowl of a stand mixer fitted with the whisk attachment, beat egg, egg yolk, sugar, and freeze-dried strawberries (if using) on medium-high speed until pale and fluffy. Beat in vanilla and 1 cup (140 g) strawberry puree; reserve remaining puree. Gradually beat in melted chocolate until smooth.
06 - Switch to the paddle attachment. Sift in flour, salt, and baking powder and beat on medium-low speed until just combined. Add food coloring, a few drops at a time, and beat until desired color is reached, being careful not to overmix. Pour batter into prepared pan.
07 - Bake brownies until lightly browned around the edges and a tester inserted into the center comes out clean, 35 to 40 minutes. Let cool.
08 - In a medium heatproof bowl, microwave white chocolate melts and cream in 30-second increments, stirring between each, until melted and smooth, about 2 minutes total.
09 - Stir in 1/4 cup strawberry puree. Let cool.
10 - Spread ganache on top of cooled brownies. Top with strawberry slices and crushed freeze-dried strawberries (if using).

# Additional Notes:

01 - These brownies have a beautiful pink color that can be intensified with food coloring if desired

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