Fudgy Strawberry White Brownies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1¾ cup freeze dried strawberries
02 -
1/2 cup butter, ghee, or coconut oil
03 -
8 ounces white chocolate bars (Ghirardelli recommended)
04 -
1/3 cup granulated sugar
→ Wet Ingredients
05 -
1 tablespoon milk (dairy-free works)
06 -
2 teaspoons vanilla extract
07 -
2 large eggs
→ Dry Ingredients
08 -
1¼ cup gluten-free all purpose flour with xanthan gum
09 -
1/2 teaspoon sea salt
→ Strawberry Icing
10 -
1½ cups powdered sugar
11 -
2 tablespoons milk, plus more if needed
→ Optional
12 -
3 drops red food coloring
# Instructions:
01 -
Preheat oven to 350°F. Line 8x8 baking dish with parchment paper and grease uncovered sides. Grind freeze dried strawberries to powder in food processor, reserve 1 tablespoon for icing.
02 -
Melt butter and white chocolate together. Whisk in milk, sugar, salt, and vanilla extract. Add eggs and whisk until smooth.
03 -
Fold in strawberry powder and flour until just combined. Pour into prepared pan and spread evenly.
04 -
Bake for 25-30 minutes until edges are light brown and middle is set. Cool for 5 minutes, then remove from pan using parchment paper. Cool completely.
05 -
Mix powdered sugar, milk, and reserved strawberry powder. Adjust consistency with milk if needed. Spread over cooled brownies and let set before cutting into 16 squares.
# Notes:
01 -
Can be made dairy-free using alternative milk and coconut oil
02 -
Keeps at room temperature for 3 days or refrigerated for 1 week
03 -
Can be frozen for up to 6 months