Strawberry Sweetheart Brownies: A Love Story in Dessert Form
These Strawberry Sweetheart Brownies are a love letter in dessert form—fudgy, sweet, and infused with fresh strawberry flavor. A luscious combination of white chocolate and strawberries, topped with a dreamy strawberry icing, makes these perfect for special occasions or just indulging in a little extra sweetness.
Ingredients
For the Strawberry Brownies:
- 7 tablespoons 3 1/2 ounces unsalted butter, cubed
- 6 ounces white chocolate finely chopped
- 3/4 cup 5 1/4 ounces sugar
- 1/4 teaspoon fine sea salt
- 1 large egg
- 2 large egg yolks
- 1/2 cup 4 ounces strawberry purée, divided
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure strawberry extract
- 1 petite pea-sized drop of pink gel food color optional
- 1 1/2 cups 6 3/4 ounces all-purpose flour, sifted
For the Strawberry Icing:
- 3/4 cup 3 ounces powdered sugar, sifted
- 1 tablespoon unsalted butter melted
- 2 tablespoons reserved strawberry purée
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure strawberry extract
- A dash of fine sea salt
Instructions
For the Strawberry Brownies:
- Preheat & Prepare – Preheat the oven to 325ºF (163ºC). Line the bottom of an 8-inch heart-shaped cake pan with parchment paper and spray the insides with nonstick spray.
- Melt the Chocolate & Butter – In a large heat-safe bowl, melt the butter and white chocolate together. Do this carefully over a pan of barely simmering water or in the microwave in 20-second intervals, stirring each time.
- Mix the Base – Stir in the sugar and salt until well combined.
- Incorporate the Eggs – Add the egg and egg yolks, whisking until smooth.
- Add the Strawberry Flavor – Pass the strawberry purée through a sieve to remove seeds. Set aside 2 tablespoons for the icing. Add the remaining purée to the batter and mix well.
- Enhance with Extracts – Stir in the vanilla extract, strawberry extract, and food coloring (if using) until fully incorporated.
- Fold in Flour – Gently fold in the sifted flour, mixing until just combined. Do not overmix.
- Bake – Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking.
- Cool Completely – Let the brownies cool in the pan before removing and icing.
For the Strawberry Icing:
- Make the Icing – In a small bowl, whisk together powdered sugar, melted butter, reserved strawberry purée, vanilla extract, strawberry extract, and salt until smooth.
- Glaze & Set – Spread over the cooled brownies and let set before slicing.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Enhance the flavor by using fresh, ripe strawberries for the purée.
- For a decorative touch, add heart-shaped sprinkles or a drizzle of melted white chocolate.