Strawberry Sweetheart Brownies (Print Version)

# Ingredients:

→ Strawberry Brownies

01 - 100 grams unsalted butter, cubed
02 - 170 grams white chocolate, finely chopped
03 - 150 grams granulated sugar
04 - 1.25 grams fine sea salt
05 - 1 large egg
06 - 2 large egg yolks
07 - 115 grams strawberry purée, divided
08 - 2.5 milliliters pure vanilla extract
09 - 2.5 milliliters pure strawberry extract
10 - Small amount pink gel food color, optional
11 - 190 grams all-purpose flour, sifted

→ Strawberry Icing

12 - 90 grams powdered sugar, sifted
13 - 15 grams unsalted butter, melted
14 - 30 milliliters reserved strawberry purée
15 - 1.25 milliliters pure vanilla extract
16 - 1.25 milliliters pure strawberry extract
17 - Pinch fine sea salt

# Instructions:

01 - Preheat oven to 165°C. Line the base of an 8-inch (20 cm) heart-shaped cake pan with parchment and coat sides with nonstick spray.
02 - In a large heatproof bowl, gently melt unsalted butter and white chocolate together over simmering water or by microwaving in 20-second intervals, stirring each time to prevent overheating.
03 - Add granulated sugar and fine sea salt to the melted mixture and stir until thoroughly blended.
04 - Introduce the whole egg and yolks to the mixture, whisking until the batter becomes homogeneous and smooth.
05 - Pass strawberry purée through a fine sieve to remove seeds. Reserve 30 milliliters for icing and add the remaining purée to the batter, stirring to combine.
06 - Blend in vanilla extract, strawberry extract, and if using, the pink gel food coloring, ensuring even distribution.
07 - Fold in sifted all-purpose flour until just combined, scraping down sides to ensure no dry streaks remain.
08 - Transfer batter into prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted near the center emerges with moist crumbs. Do not overbake.
09 - Allow brownies to cool completely in the pan before unmolding.
10 - For the icing, combine sifted powdered sugar, melted unsalted butter, reserved strawberry purée, vanilla and strawberry extracts, and a pinch of salt. Whisk until smooth and fully emulsified.
11 - Remove cooled brownies from pan. Evenly spread strawberry icing over the top before serving.

# Notes:

01 - For best results, ensure the strawberry purée is sieved to remove seeds for a smoother texture.
02 - Pink gel food coloring is optional and used for enhanced color vibrancy.

Back