Decadent Strawberry Brownies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/3 cup plain sugar
02 -
8 ounces white chocolate bars (suggested: Ghirardelli)
03 -
1¾ cup freeze-dried strawberries
04 -
1/2 cup coconut oil, ghee, or butter
→ Wet Ingredients
05 -
2 large eggs
06 -
2 teaspoons vanilla
07 -
1 tablespoon milk (you can go dairy-free)
→ Dry Ingredients
08 -
1/2 teaspoon of sea salt
09 -
1¼ cup gluten-free all-purpose flour with xanthan gum
→ Strawberry Icing
10 -
2 tablespoons milk (use more if needed)
11 -
1½ cups powdered sugar
→ Optional
12 -
3 drops of red food dye
# Instructions:
01 -
Heat your oven to 350°F. Take out an 8x8 dish, line it with parchment paper, and grease the sides that aren't covered. Blend the freeze-dried strawberries into powder using a food processor and save 1 tablespoon for the icing.
02 -
Melt white chocolate and butter together. Whisk in sugar, milk, vanilla, and sea salt. Add eggs and mix until smooth.
03 -
Gently mix in the strawberry powder and flour until combined. Spread the batter evenly into the dish you prepped earlier.
04 -
Pop it in the oven for 25-30 minutes or until the center is set and the edges turn light brown. Cool for 5 minutes, then lift it out using the parchment paper. Let it cool completely afterward.
05 -
Stir together powdered sugar, milk, and the reserved strawberry powder. Adjust the thickness by adding milk if needed. Spread over the cooled brownies. Wait for the icing to harden, then slice into 16 pieces.
# Notes:
01 -
You can use coconut oil and milk alternatives to make this dairy-free.
02 -
Store at room temp for 3 days or in the fridge for up to 1 week.
03 -
Pop them in the freezer, and they’ll stay good for 6 months.