These white chocolate strawberry brownies are the perfect balance of sweet and tangy. They're easy to make and perfect to bake for Valentine's Day.

Ready for an ultra-indulgent Valentine's bake? These strawberry and white chocolate brownies are for you! I've been dying to make this recipe for the longest time and I'm so glad I can finally share it with you. I hope you love them!
Ingredient Notes
- Dark chocolate: Good quality dark chocolate is the backbone of any good brownie! I always go for 70% cocoa as it makes the brownies ultra rich without being too bitter. I would recommend sticking with 65-75% dark chocolate for best results. If the cocoa content is too low, your brownies may turn out oily and if it's too high, they won't taste sweet enough.
- Butter: Butter adds richness and helps create that melt-in-your-mouth texture we're after. Don't substitute this for margarine- the flavour won't be the same!
- Caster sugar: Caster sugar dissolves more easily than granulated, giving the brownies a smoother texture. This is also known as superfine sugar in some other countries.
- Eggs: Eggs bind everything together and help contribute to that fudgy texture.
- Vanilla extract: A touch of vanilla enhances the chocolate flavour. You can also use a teaspoon of cold strong coffee instead if you want a really dark flavour.
- Plain flour: Just enough to hold everything together without making the brownies cakey.
- Cocoa powder: A bit of cocoa powder intensifies the chocolate flavour without adding any extra sugar. For my newbie bakers, make sure to use real unsweetened cocoa powder, not hot chocolate powder.
- Freeze-dried strawberry pieces: These add a fruity tang and a lovely pop of colour. Make sure to use the small pieces, not freeze-dried strawberry powder or slices as 40g will look different for each. I usually buy mine from Sainsbury's or Amazon.
- White chocolate chips: You can swap these for milk chocolate chips if you prefer. Both taste equally as nice paired with the strawberries.
Equipment Notes
- 8x8-inch tin: Essential for getting the right thickness and texture. If you don't have one, a 9x9-inch tin will work but you'll need to reduce the baking time slightly.
- Baking paper: Crucial for quick removal of your brownies! I recommend leaving some overhang so you can lift them out easily.
- Electric hand whisk: To whisk the eggs and sugar together. If you don't have one, a stand mixer works great too. It'll take a few minutes to reach the pale, silky consistency you're after so be patient.
- Saucepan: For melting the chocolate and butter. If you prefer not to use the stove, you can use a microwave-safe bowl instead. Microwave in 30-second bursts, stirring in between each burst, to prevent the mixture from burning or seizing.
- Digital kitchen scale: I have included cup measurements for this recipe but to ensure consistent results, I recommend using a food scale. Baking is a science so accuracy is very important.
- Piping bag: Not essential but it's helpful for drizzling the white chocolate on top of the brownie slab. You could use a teaspoon to do this instead if you don't have a piping bag.

How to make white chocolate strawberry brownies
Ready? Let's get baking! If you prefer a quick, bullet-pointed version of the recipe or want to use imperial measurements, scroll to the recipe card at the end of the page.
Step 1: Preheat your oven to 160°C and line an 8x8-inch tin with baking paper, leaving some hanging over each edge for easy removal later. If you're using a fan oven, the temperature needs to be slightly lower at 140°C.
Step 2: Break 200g of 70% dark chocolate and place it into a saucepan along with 180g of butter. Put the pan over low heat on the stove and stir gently until there are no lumps left. Set it aside to cool to room temperature, about 10 minutes or so.
Step 3: Add 3 medium eggs, 250g of caster sugar and 1 teaspoon of vanilla extract to a large bowl. Use an electric whisk or stand mixer to whisk them together for a few minutes until the mixture becomes pale and silky.

Step 4: Pour the melted chocolate mixture into the bowl and gently fold it into the eggy mixture.
Step 5: Add 100g of plain flour and 1 tablespoon of cocoa powder then stir that in. Make sure there are no dry lumps at the bottom of the bowl.

Step 6: Next, add 100g of white chocolate chips and 40g of freeze-dried strawberry pieces and stir them in. Then transfer the mixture to your lined tin and try to spread it out as evenly as possible.


Step 7: Bake for 25-30 minutes until a crackly crust has formed on top. They should be a little wobbly in the middle but not completely raw.
Step 8: Set the brownie aside to cool to room temperature then pop it in the fridge overnight. This will help create a lovely fudgy texture.
Step 9: After refrigerating, remove the brownie slab from the tin using the baking paper overhang. Drizzle 50g of melted white chocolate over it then sprinkle a tablespoon or two of freeze-dried strawberry pieces on top.
Step 10: Let the chocolate drizzle harden the cut the brownies into slices and enjoy! I usually cut mine into 16 squares but you can cut them into 32 triangles if you're serving a crowd.
Top Tips
- Use an 8x8-inch tin for best results. If you'd like to use a different size of tin, use my cake pan converter to adjust the recipe accordingly. Note that baking time will vary.
- Make sure to let the melted chocolate/butter mixture cool before you add it into the bowl. Otherwise, you risk cooking the eggs.
- Brownies will still be wet in the middle when they're done so the toothpick test won't work. You'll know they're ready when they've risen and pulled away from the edges slightly, and have a thin, crackly crust on top.
- Don't skip refrigeration! The brownies will be soft and crumbly if you cut into them while they're still warm. Refrigerating them allows the fats to become firm again, creating a gorgeous fudgy texture.
- To get super clean cuts, use a warm, sharp knife and wipe it clean between each slice.
FAQ
Unfortunately not for this recipe! Fresh and frozen strawberries contain too much water and will make the brownies soggy. If you can't find freeze-dried strawberries, you can try using strawberry extract for a similar effect.
These will keep well in the fridge for at least 1 week. Store them in an airtight container to keep them as fresh as possible.
Yes, brownies are one of my favourite desserts to freeze! You can either freeze them until solid on a baking tray and then pop them into freezer bags, or you can put them in airtight containers. When you're ready to defrost them, simply transfer them to the fridge and leave them there to thaw overnight.

I hope you like my white chocolate strawberry brownies. If you make them at home, please leave a comment and rating to let me know what you think. Enjoy!

White Chocolate Strawberry Brownies
Ingredients
- 200 g 70% Cocoa dark chocolate (7oz)
- 180 g Butter (¾ cup)
- 250 g Caster sugar (1+¼ cups)
- 3 Medium Eggs
- 1 Teaspoon Vanilla extract
- 100 g Plain flour (¾ cup)
- 1 tablespoon Cocoa powder
- 100 g White chocolate chips (⅔ cup)
- 40 g Freeze-dried strawberry pieces (1 heaped cup)
Topping (optional):
- 50 g White Chocolate, melted (~2oz)
- 2 Tablespoons Freeze-dried strawberry pieces
Instructions
- Preheat your oven to 160°C/320°F (or 140°C/280℉ for fan/convection ovens. Line an 8x8-inch tin with baking paper.
- Melt the dark chocolate and the butter together over low heat on the stove then set it aside to cool for about 10 minutes.
- Place the sugar and eggs into a large bowl with the vanilla extract. Use an electric whisk or stand mixer to whisk them together for a few minutes, until pale and silky.
- Fold the cooled melted chocolate mixture into the bowl. Then stir in the flour and cocoa powder.
- Gently mix the white chocolate chips and freeze-dried strawberry pieces in then transfer the batter to your lined tin.
- Bake for around 25-30 minutes, until the brownies have risen and have formed a crackly crust on top.
- Leave the brownies in the tin until cool then transfer them to the fridge overnight to set. This will make them ultra fudgy and chewy.
- Once set, drizzle melted white chocolate over the brownie slab then top with freeze-dried strawberry pieces.
- Let the chocolate harden then cut the brownies into squares and enjoy!
Video
Notes
- Store in an airtight container in the refrigerator for up to 1 week.
Leave a Reply