At the Brownie Mischief website, all types of brownies are welcome. We all know and love chocolate brownies. But there are other less common brownies in the universe, that deserve to shine too. Let me introduce you to Strawberry Sweetheart Brownies. These lovely pink creations aren’t strawberry cake or strawberry blondies. They contain white chocolate and they’re made with the same baking method as brownies. When you bake chocolate brownies, you want to be careful not to over bake them, to achieve the rich, fudgy texture. The same is true for these strawberry brownies. When you test for doneness, the toothpick should have a few moist crumbs attached to it. If the toothpick is clean, the brownies have baked too long and will likely be a little dry and cakey, although still edible. So make sure to test for doneness well before the end of the baking time!
The baking temperature for this recipe is 325ºF. I noticed that when baking in a heart shaped cake pan, things tend to bake unevenly because of the shape. So I used a lower temperature to help with even baking. If you don’t have an 8-inch heart shaped cake pan, you can also use an 8-inch round cake pan. To find the cake pan I used, click here.
To watch the Strawberry Sweetheart Brownies Instagram video, click here.
- 7 tablespoons (3 1/2 ounces) unsalted butter, cubed
- 6 ounces white chocolate, finely chopped
- 3/4 cup (5 1/4 ounces) sugar
- 1/4 teaspoon fine sea salt
- 1 large egg
- 2 large egg yolks
- 1/2 cup (4 ounces) strawberry purée, divided
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure strawberry extract
- 1 petite pea size drop pink gel food color (optional) I used Americolor Deep Pink**
- 1 1/2 cups (6 3/4 ounces) all purpose flour, sifted
- 3/4 cup (3 ounces) powdered sugar, sifted
- 1 tablespoon unsalted butter, melted
- 2 tablespoons reserved strawberry purée
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure strawberry extract
- dash fine sea salt
- Preheat oven to 325ºF. Line the bottom of an 8-inch heart shaped cake pan*** with parchment paper. Spray the insides with nonstick spray.
- In a large heat safe bowl, melt butter and white chocolate together on the stovetop over a pan of barely simmering water or in the microwave for 20 seconds at time, stirring at each interval. White chocolate overheats easily, so be vigilant.
- Add the sugar and salt to the butter mixture and mix until well combined.
- Add egg and egg yolks. Whisk until smooth.
- Pass strawberry purée through a sieve to remove seeds. Set aside 2 tablespoons of strawberry purée for icing. Add remaining purée to batter. Mix until well combined.
- Add extracts and food color. Mix until combined.
- Stir in flour until combined, scraping bowl as needed.
- Transfer batter to prepared pan. Bake until toothpick inserted in center has a few moist crumbs on it, (not batter), about 25-30 minutes. Do not over bake. Let cool in pan. Remove from pan and top with strawberry icing.
- Whisk all icing ingredients together until smooth and well combined.
*To make strawberry purée: Purée clean, hulled and quartered strawberries in a blender or food processor. **To find the food color I used, click here. **To find the heart cake pan I used, click here.
This recipe was updated on January 24th, 2023