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.

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.