– cups Wholesome Organic Fair Trade Cane Sugar – 3 Large eggs room temperature – 1 Egg yolk – ½ cup Unsalted butter melted – ½ cup Oil canola or vegetable – 2 tablespoon Wholesome Organic Fair Trade Raw Unfiltered Honey – 1 teaspoon Pure vanilla extract – 1 cup All-purpose flour – 1 cup Unsweetened cocoa powder – 1 tablespoon Cornstarch – ½ teaspoon Salt – 1 cup Freeze dried strawberrie – 1 cup Diced strawberrie – 2 teaspoon Wholesome Organic Fair Trade Cane Sugar – Drizzle of Wholesome Organic Fair Trade Raw Unfiltered Honey – 1 tablespoon All-purpose flour – 1 cup Wholesome Organic Fair Trade Powdered Confectioners Sugar sifted – ½ cup Ground freeze dried strawberries measured before grinding – 2 tablespoon Milk
Pre-heat the oven to 325°F and brush a 9x9-inch square pan with nonstick baking spray Wrap the pan's sides and bottom with parchment. Spray again.Sift cocoa, cornstarch, salt, and flour in a medium basin. Put away. Mix strawberry dice, cane sugar, and honey in a small basin.
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Add sugar, eggs, and egg yolk to a whisk-attached mixer. Beat fast for 5 minutes.Mix in melted butter, oil, honey, and vanilla. Mix low until mixed. Stir in the dry ingredients on low speed until mixed.
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Disconnect the mixer and mix using a rubber spatula to ensure complete mixing. Take ¼ of the batter. Spread ¼ of batter in the pan. (To avoid strawberries on brownie bottoms).
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Drain the dish of fresh strawberries' juice. Add flour and blend. Add fresh and freeze-dried strawberries to remaining batter. Pour batter into pan and smooth.
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Bake 40-50 minutes. When a toothpick inserted comes out with wet crumbs, brownies are done. Continue baking for 5 minutes if batter leaks.Let the pan cool on a rack.
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Mix milk, sifted powdered sugar, and ground freeze-dried strawberries in a small bowl. Put glaze over brownies.Allow the icing to dry before cutting the brownies for optimal results.
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