I know white chocolate isn’t as sexy as its darker sibling, but I think it has its own charm. It’s not much beyond sweet and soft, which could be boring, but you can use those traits to the advantage of the treat you’re making with it. Mixed into a batter, it adds a little more interest than plain white sugar would, although I think you’d be hard-pressed to pick out the white chocolate flavor if you didn’t know it was there.
That being said, while I expected these to turn out quite nice, they exceeded my expectations. I reduced the sugar from the original recipe, suspecting that the white chocolate would contribute plenty of sweetness, and that, combined with an extra dose of salt, resulted in the perfect balance. Bright, juicy strawberries added a welcome flavor and texture contrast. Forced to choose between these and my favorite dark chocolate brownies would be a tough call, but these tamer white chocolate brownies would stand a good chance.
One year ago: Pizza Bianca with Goat Cheese and Greens
Two years ago: Garlic Mustard Glazed Skewers
Three years ago: Tribute to Katharine Hepburn Brownies
Four years ago: Vanilla Ice Cream
Printer Friendly Recipe
Strawberry White Chocolate Brownies (adapted from Love and Olive Oil)
Makes 16 squares
1 cup (4.8 ounces) all-purpose flour
¼ teaspoon baking powder
⅓ teaspoon salt
5 ounces white chocolate, chopped fine
5 tablespoons butter, cut into ½-inch cubes
½ cup (3.5 ounces) sugar
1 teaspoon vanilla
2 eggs
4 ounces strawberries, hulled and quartered
1. Adjust a rack to the middle position and heat the oven to 350 degrees. Line the bottom and sides of an 8×8 baking pan with parchment paper, leaving a slight overhang. In a medium bowl, whisk the flour, baking powder, and salt together.
2. Set a heatproof bowl over a saucepan containing one inch of simmering water. Add the chocolate and butter; stir frequently until the mixture is melted and smooth, then remove from the heat. Whisk in the sugar (the mixture will appear curdled), then add vanilla and the eggs one at a time, whisking constantly.
3. Switch to a rubber spatula and add the flour mixture, stirring until just combined. Gently fold in the strawberries. Pour the batter into the prepared pan, spreading it into an even layer.
4. Bake the brownies for 25 to 30 minutes, or until the top is lightly golden and a toothpick inserted near the center comes out clean. Transfer the pan to a wire rack; cool completely. Use the parchment paper to lift the bars out of the pan and cut into 2-inch squares. (The brownies can be stored in an airtight container in the refrigerator for up to 3 days.)
oooh, these sound fabulous! i love white chocolate & strawberries together.
Wow these look delicious! I absolutely adore anything with strawberries, going to have to try these 🙂
Intriguing! I’m a little sad that I ate the last of our CSA strawberries while I read this post since I think I even have some white chocolate stashed away and it’s cool enough to bake today. I’ll just gaze longingly at your photos for a while instead.
And what makes something a blondie versus a brownie? These are the questions that keep me up at night.
I have been wanting to try making a white chocolate brownie and now I’ll have to add strawberries too, yum!
It’s good to hve a variety of brownies to choose from. This looks like the perfect summer brownie, I’ll try it soon.
How much is 4 oz of strawberries in cups?
lynn – About 1 cup, measuring when they’re whole.
Those look absolutely amazing. Can’t wait to try them. Thanks for sharing!
In the oven as I type (which really doesn’t have the same ring as ‘as I/we speak’). Love baking brownies for work because I can do it all the night before 😛 – chocolate mocha brownies are the current office favorite, but I’m curious to see how these fair… I’ll report back after tomorrow…
Oh, yum! These look super! I love the use if white chocolate as something different here – I’m sure it pairs beautifully with the strawberries.
Quick follow-up… these turned out great. Pan dissapeared at work at least as fast as a normal pan of brownies, maybe a litte faster. And I’ve been asked to make them again by several people. A very good alternative to a normal brownie – especially when it’s warm out and people want something a little more fresh.
Thanks for the recipe! I’ll have to pass along my mocha one sometime… those get rave reviews too (I subjected my co-workers to 5 different brownie recipes, and the mocha was far and away the favorite of the group – and the easiest to make, so win/win). But this one is staying in my recipe list 🙂 Might have to try a few different berries just for kicks (the strawberries were fantastic, though I might freeze them with a light dusting of sugar for a few hours after slicing next time to try to keep them from breaking down quite as much)…
Usually I wouldn’t even consider these, but your words + the comments have made me bookmark this in my ‘try soon’ category
This is just perfect! I love white chocolate and strawberries, I’m enjoying this awesome brownie so much right now =D
can this be made with frozen strawberries. thanks
pf – I think it’s worth a try, but keep the strawberries frozen when you add them to the batter. If you can’t slice them when they’re frozen, let them defrost enough to cut, then refreeze the slices.