Strawberry White Choc Bars (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 (we like Ghirardelli)
04 -
1/3 cup granulated sugar
→ Wet Ingredients
05 -
1 tablespoon milk (non-dairy options work too)
06 -
2 teaspoons vanilla extract
07 -
2 large eggs
→ Dry Ingredients
08 -
1¼ cup gluten-free all purpose flour containing xanthan gum
09 -
1/2 teaspoon sea salt
→ Strawberry Icing
10 -
1½ cups powdered sugar
11 -
2 tablespoons milk, add more for thinner texture
→ Optional
12 -
3 drops red food coloring
# Instructions:
01 -
Heat your oven to 350°F. Put parchment paper in an 8x8 baking dish and oil the sides without paper. Turn freeze dried strawberries into powder using a food processor, save 1 tablespoon for later use in icing.
02 -
Combine and melt the butter with white chocolate. Add in milk, sugar, salt, and vanilla, then mix well. Drop in eggs and stir until the mixture looks smooth.
03 -
Gently mix in the strawberry powder and flour until everything comes together. Pour the mix into your ready pan and smooth the top.
04 -
Cook for 25-30 minutes until you see light brown edges and the center doesn't jiggle. Let cool for 5 minutes, then lift out using the parchment. Cool all the way through.
05 -
Stir together powdered sugar, milk, and the saved strawberry powder. Make it thinner with more milk if needed. Spread on fully cooled brownies and wait for it to firm up before cutting into 16 squares.
# Notes:
01 -
Switch to dairy-free by using plant milk and coconut oil
02 -
Stays fresh for 3 days on the counter or 1 week in the fridge
03 -
Can be stored in the freezer up to 6 months