White Chocolate Strawberry Brownies

Bursting with genuine strawberry flavor and naturally colored a dark pink, these white chocolate strawberry brownies are perfect for Valentine's Day, or any day at all!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Author Katie Moseman


  • 2 cups freeze-dried strawberries
  • 8 oz white chocolate made with cocoa butter, not vegetable oils, broken or chopped in pieces
  • 6 TB unsalted butter
  • 1/2 cup of sugar
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup all purpose flour


  1. Preheat the oven to 350 and prepare an 8 inch square pan by lining it with parchment paper or foil. If you are using silicone heart mold trays, spray lightly with nonstick spray and place on a baking sheet.
  2. Place the strawberries in a food processor and process until they are a fine powder. If you do not have a food processor, place them in a sealed plastic bag and crush with a mallet as fine as possible.
  3. Place the butter in a small pot on the stovetop and melt on low to medium heat. Add the strawberry powder and stir. It will form a sticky red mass that resembles jam. Add the white chocolate and stir until it is almost melted, then remove the pot from the heat and continue stirring until the chocolate is completely melted.
  4. Put the sugar in a large bowl. Stir the warm mixture into the sugar until combined. Add salt and stir again. Add the eggs and stir until combined; batter will look slightly curdled.
  5. Sprinkle the flour over the batter and stir together until just combined. Pour the batter into the prepared pan or molds and smooth out the top.
  6. Bake at 350 for 25 to 30 minutes if using an 8-inch square pan, or about 20 minutes if using molds. Brownies are done when a toothpick inserted in the middle comes out with moist crumbs but no wet batter on it.
  7. Let cool in the pan or molds for 15 minutes. If using an 8-inch square pan, lift the brownies out using the liner and allow to cool completely. If using molds, gently invert the molds over a rack and tap gently to release each brownie. Set each brownie upright and allow to cool completely.

Recipe Notes

If you use 6-heart silicone molds, this will fill approximately 8 or 9 hearts, so you will need 2 molds.