Strawberry Brownies Recipe
Dense strawberry bars that are fudgy like a brownie. No cake mix.
Servings 16 bars
Ingredients
- 350g 1 ¾ cups fine granulated sugar
- Zest of 2 lemons
- 34g freeze dried strawberries
- 180g ¾ cups unsalted butter
- ½ tsp fine sea salt
- 1 tsp pure vanilla extract
- 2 large eggs
- 260g or 2 cups all purpose flour
Glaze
- 1 ½ cups powdered sugar
- Pinch fine sea salt
- 1 tsp pure vanilla extract
- 2-4 tablespoons liquid from one of the following options:
- Option 1: Freshly squeezed lemon juice & freeze dried berry powder
- Option 2: strawberry juice sieved from thawed frozen strawberries
Instructions
- Line an 8x8” square pan with parchment paper
- In a heatproof bowl rub the zest between your fingers into the sugar to release the oils.
- Set the butter in the center of the sugar then microwave it for about a minute or two until it’s almost but not fully melted.
- Grind the freeze dried berries until they are a powder and sift them into the melted butter (you can reserve some of the powder for the glaze if you like).
- Add the strawberry butter, along with the vanilla and salt to the sugar and whisk very well.
- Add the eggs and whisk for a full 60 seconds, vigorously until the mix is light and creamy.
- Fold in the flour. Pour into pan.
- Preheat the oven to 350 F. Let the batter rest while the oven preheats.
- Bake for 30-40 minutes, until puffed up slightly in the center.
- Once cool, whisk together all the ingredients for the glaze and spread on top. They might brown a bit on top, that’s fine.
- Store brownies in the fridge in an airtight container (they don’t have to be in the fridge but the texture is quite nice when cold).