Line a large baking sheet with parchment paper or spray with non-stick cooking spray.
Toss chopped fresh strawberries with 1 tablespoon sugar and spread on baking sheet. Roast for 20 minutes.
Remove from oven and cool. Reduce oven temperature to 350 degrees F.
Prepare 13 x 9 x 2 inch pan: Spray with nonstick baking spray and if desired, line with a double layer of foil or parchment paper cut to fit and extended past top of pan – fold over edge of pan. (foil sling)
Spray the foil/parchment with additional non-stick spray (This will allow you to remove the brownies from the pan when cool for easy cutting.)
In large bowl, cream together butter and sugar with mixer. Add eggs one at a time and mix until just incorporated.
Stir the flour and salt together in a small bowl and add to wet ingredients along with the crushed freeze dried strawberries (reserve 1 tablespoon for glaze.)
Mix until just incorporated.
Stir in white chocolate chips and the roasted berries.
Pour into prepared pan and bake for 25-35 minutes (time may vary based on your oven) or until a toothpick comes out clean.
While baking, make glaze: In small bowl, stir together confectioners sugar, remaining 1 tablespoon crushed freeze dried strawberries, remaining 2 tablespoons lemon juice and remaining 1 teaspoon lemon zest.
Remove brownies from oven and prick evenly 25 times with a fork. Spread glaze over warm brownies.
Allow to cool completely.
Use overhanging foil/parchment to lift out of pan to large cutting board and cut into 24 squares. (I use my electric knife to cut really neat bars.)
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Strawberry Lemonade Brownies https://www.epicuricloud.com/?p=1117 April 24, 2015