Skip The Box Of Chocolates—Your Valentine Really Wants Strawberry Brownies This Year

Olwen Phillips
·2 min read

Yields: 9 servings

Prep Time: 30 mins

Total Time: 1 hour 15 mins

Ingredients

Strawberry Puree

  • 1 lb.

    fresh or frozen strawberries

  • 1/4 c.

    (50 g.) granulated sugar

  • 1/2 tsp.

    pure vanilla extract

  • Zest and juice from 1 lemon

  • Kosher salt

Brownie Batter

  • 10 tbsp.

    (1 1/4 sticks) unsalted butter, cut into 1/2" pieces

  • 6 oz.

    (170 g.) white chocolate melts

  • 1

    large egg

  • 1

    large egg yolk

  • 1 1/4 c.

    (250 g.) granulated sugar

  • 1/4 c.

    freeze-dried strawberries, crushed into powder (optional)

  • 1 c.

    (140 g.) strawberry puree

  • 1 tsp.

    pure vanilla extract

  • 2 c.

    (240 g.) all-purpose flour

  • 1 tsp.

    kosher salt

  • 1/2 tsp.

    baking powder

  • Pink gel food coloring

Strawberry Ganache

  • 8 oz.

    (240 g.) white chocolate melts

  • 2/3 c.

    heavy cream

  • 4

    to 5 fresh strawberries, thinly sliced (optional)

Directions

Strawberry Puree

  1. 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, about 3-4 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.

  2. Transfer to a standard blender (or use an immersion blender) and puree until smooth. Let cool.

Brownie Batter

  1. Arrange a rack in lower third of oven; preheat to 325°. Line a 9” square baking pan with parchment.

  2. In a medium heatproof bowl, microwave butter and chocolate melts in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total.

  3. In a large bowl, using a handheld mixer on medium-high speed, beat egg, egg yolk, sugar, and freeze-dried strawberries (if using) until pale and fluffy. Beat in strawberry puree and vanilla. Gradually beat in melted chocolate until smooth.

  4. 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, until desired color is reached, being careful not to overmix. Pour batter into prepared pan.

  5. Bake brownies until lightly browned around the edges and a tester inserted into the center comes out clean, 35 to 40 minutes. Let cool.

Ganache

  1. In a medium heatproof bowl, microwave chocolate melts and cream in 30-second increments, stirring between each, until melted and smooth, about 2 minutes total.

  2. Stir in 1/4 cup strawberry puree. Let cool.

  3. Spread ganache on top of cooled brownies. Top with strawberry slices.

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