Name: Strawberry Brownies with Vanilla Glaze
Ingredients: 1 cup fresh strawberry purée (or ½ cup freeze-dried strawberry powder); 1 cup granulated sugar; ½ cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; 2–3 drops natural pink food coloring (optional, for color enhancement); 1 cup powdered sugar; 2 tablespoons milk or heavy cream; 1 teaspoon pure vanilla extract; Extra strawberry powder or diced strawberries for topping (optional)

Ingredients

Scale

For the Strawberry Brownies

1 cup fresh strawberry purée (or ½ cup freeze-dried strawberry powder)
1 cup granulated sugar
½ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2–3 drops natural pink food coloring (optional, for color enhancement)

For the Vanilla Glaze

1 cup powdered sugar
2 tablespoons milk or heavy cream
1 teaspoon pure vanilla extract
Extra strawberry powder or diced strawberries for topping (optional)

Instructions

Step 1: Prepare the Strawberries

Wash and dry your strawberries thoroughly. Remove the stems, slice them, and blend them into a smooth purée. If using freeze-dried strawberries, simply grind them into powder. Set aside. This is the base flavor that gives the brownies their signature berry richness.

Step 2: Combine Wet Ingredients

In a bowl, whisk together the melted butter and sugar until smooth and glossy. Add the eggs and vanilla extract. Continue whisking until the mixture turns pale and slightly thickened. This helps achieve the chewy texture.

Step 3: Mix Dry Ingredients

In a separate bowl, combine flour, baking powder, and salt. Whisk until evenly distributed. This prevents clumping and ensures the brownies rise evenly.

Step 4: Create the Batter

Pour the dry ingredients into the wet mixture and stir gently. Add the strawberry purée or powder. Mix until everything is smooth and pink. If you prefer a more vibrant color, add a few drops of pink food coloring. The batter should be thick and spoonable.

Step 5: Bake the Brownies

Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking pan with parchment paper or lightly grease it. Spread the batter evenly into the pan. Bake for 25–30 minutes, or until the center is set and a toothpick inserted comes out mostly clean. Avoid overbaking—these brownies are meant to stay soft and slightly fudgy.

Step 6: Cool and Glaze

While the brownies cool completely, make the vanilla glaze. Whisk powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a few drops of milk. If too thin, add extra powdered sugar.
Once the brownies are fully cooled, drizzle the glaze over the top and allow it to set before slicing.

Notes

These brownies firm up as they cool. If you cut them early, they may crumble. For the cleanest slices, chill them in the refrigerator for 20 minutes before cutting. The strawberry flavor deepens after a few hours, making them even better the next day.