Ingredients
Scale
- 7 tablespoons Unsalted Butter
- 6 ounces White Chocolate
- 3/4 cup Sugar
- 1/4 teaspoon Fine Sea Salt
- 1 large Egg
- 2 large Egg Yolks
- 1/2 cup Strawberry Purée
- 1/2 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Pure Strawberry Extract
- 1 drop Pink Gel Food Color (optional)
- 1 1/2 cups All-Purpose Flour
- 3/4 cup Powdered Sugar
- 1 tablespoon Unsalted Butter (melted)
- 2 tablespoons Reserved Strawberry Purée
- 1/4 teaspoon Vanilla Extract
- 1/4 teaspoon Strawberry Extract
- a dash Fine Sea Salt
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the unsalted butter and white chocolate together over low heat in a saucepan. Stir until smooth.
- Remove from heat and mix in the sugar and fine sea salt until combined.
- Add the egg and egg yolks one at a time, mixing well after each addition.
- Stir in the strawberry purée, vanilla extract, and strawberry extract. Add the pink gel food color, if using.
- Gradually mix in the flour until just combined, being careful not to overmix.
- Pour the batter into a greased baking pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
- For the icing, whisk together powdered sugar, melted unsalted butter, reserved strawberry purée, vanilla extract, strawberry extract, and a dash of fine sea salt until smooth. Add water if needed.
- Once cool, spread the icing over the brownies and cut into squares or heart shapes for serving.
Notes
Store brownies in an airtight container at room temperature for up to three days or freeze for up to three months. Thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg