How long do these last?

These will last up to 4 days when stored in an airtight container in the fridge. Keep in mind that they will be a lot firmer when they come out of the fridge. If you prefer that firmer, fudgier texture then feel free to eat them straight out of the fridge. Otherwise, let them sit at room temperature until softened before eating.

Can I freeze strawberry brownies?

Yes, you can! These brownies are perfect for freezing. Cut them up into squares and space them out slightly in an airtight container before freezing. This makes it easier to eat later, as they will stick together if you place them too close to each other.

Where can I find strawberry Nesquick powder?

You can find strawberry Nesquick powder at any supermarket, it should be in the tea and coffee aisle with the other milk flavorings. If you can’t strawberry Nesquick powder in your country you can use any kind of strawberry milk flavoring powder!

Pink Velvet Strawberry Brownies

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Sweet and fudgy strawberry-flavored brownies topped with a silky smooth white chocolate ganache

Table of Contents

Some desserts just feel made for a sweet little celebration, and these pink velvet brownies have that soft, playful charm. They’re rich and fudgy, with a creamy strawberry milk flavour, smooth white chocolate, and a silky ganache that makes each square feel extra special. I first tested these when I wanted something cute for a dessert spread, but I didn’t want to use cake mix. After a few batches, I found that white chocolate gave the brownies that soft, buttery bite, while strawberry milk powder added the fun milkshake flavour I loved as a kid. It reminded me of the kind of dessert I’d happily pack into a TuCha treat box, especially with those pretty pink tops and crushed strawberries. They’re simple, sweet, and a little fancy without feeling fussy.

What are pink velvet brownies?

Pink velvet brownies are a take on the traditional brownie, but using white chocolate and pink food coloring instead of dark chocolate and cocoa powder for a brownie with a pink hue! They are typically flavored with vanilla or almond, but in this case, I’ve flavored them strawberry for a delicious twist. These pink squares are so cute, and the perfect addition to any dessert spread or even as a Valentine’s day treat!

A lot of pink velvet brownie recipes use cake mix, but I don’t like that approach as different kinds of cake mix will result in different end products. This recipe is super easy to make, and you can find all the ingredients in your local supermarket!

pink velvet strawberry brownies with white chocolate ganache

At-a-Glance Specs – What You’ll Need Before We Start Rolling

Yield	Prep Time	Cook Time	Difficulty	Storage
12 rich squares or 24 small bites	20 minutes plus 30 minutes setting time	30 minutes	Easy	Up to 4 days in the fridge, or freeze for longer storage

Ingredients

Brownie

Unsalted butter: Butter gives these brownies that fragrant flavor and deliciously soft and buttery crumb
White chocolate: Chocolate not only gives the brownies sweetness but it helps give the brownies that extra fudgy texture. This comes from the cocoa butter in the white chocolate.
Large eggs: Egg helps to bind the brownie ingredients together

Egg yolks: Egg yolks give the brownie a richer, more buttery flavor, as well as fudgier texture
White sugar: Sugar gives the brownies sweetness. There is already quite a lot of sweetness coming from the white chocolate and the nesquick powder, so if you want to adjust the sweetness I’d recommend cutting down some of the sugar here
All-purpose flour: Flour makes up the base of this recipe, bringing all the sweet elements together to form a brownie

Salt: Salt is needed to balance out the flavor of the brownie as it can be quite sweet
Strawberry nesquick powder: This is the secret to that strawberry milkshake flavor, if you don’t have Nesquick in your country any kind of powdered strawberry milk drink is perfect

Ganache

White chocolate: Make sure you use a bar of high-quality white chocolate here as it is the primary flavor of the frosting!
Heavy cream: Ensuring you use warm cream will help bring your ganache together smoothly, cold cream will cause the mixture to get all clumpy
Strawberry Nesquick powder: Again, we need this for that delicious strawberry flavor
Freeze-dried strawberries: This is optional, but I think it adds a nice touch to the top of the brownies, with an extra kick of strawberry flavor

Optional – My Favourite Extras That Add a Little Magic

Pink gel food colouring
Use this if you want a brighter pink colour after baking. Strawberry powder alone can fade in the oven.
Freeze-dried strawberry dust
This adds a sharper strawberry note and gives the top a pretty finish.
Vanilla extract
A small splash makes the strawberry milk flavour taste softer.
Lemon zest
This brightens the strawberry flavour and cuts through the sweetness.
White chocolate drizzle
This gives the brownies a simple bakery-style finish.
Pink sprinkles
Use these for Valentine’s Day, birthdays, or a cute dessert box moment.

My favourite extra tip: Add the pretty bits after the ganache has thickened a little. That way the top looks neat, not messy.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

Strawberry Nesquik can be swapped with another strawberry milk powder
This is the closest swap and keeps that soft milkshake flavour.
Strawberry milk powder can be partly swapped with freeze-dried strawberry powder
This gives a more real strawberry flavour, but it can taste more tart and less creamy.
Heavy cream can be swapped with 35 percent cream
It works well for ganache. Warm it first so the chocolate melts smoothly.
White sugar can be reduced slightly
Try 150g if you prefer a less sweet brownie. Do not reduce too far, as sugar helps the texture too.
White chocolate ganache can be swapped with cream cheese frosting
This gives a tangy topping and makes the brownies feel more like classic velvet cake.
Pink gel colour can be skipped
The brownies will still taste good, but the colour may be softer or more beige after baking.

My swap tip: Avoid using fresh strawberry puree or jam as a direct swap for the powder. They add extra moisture and can make the brownies too soft.

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Problem	Likely Cause	Quick Fix
Brownies are not pink after baking	Strawberry powder colour faded in the oven	Add pink gel food colouring next time
Brownies are too sweet	White chocolate, sugar, powder, and ganache all add sweetness	Reduce sugar to 150g or cut smaller pieces
Brownies are dry	They were overbaked	Bake until the centre has moist crumbs, not a dry toothpick
Ganache is clumpy	Cream was too cold or chocolate overheated	Warm gently and stir until smooth
Slices look messy	Ganache was not fully set	Chill before cutting and wipe the knife between slices

Comparison – How This Recipe Stacks Up Against Other Desserts

Dessert	Texture	Best For
Pink Velvet Brownies	Fudgy, sweet, strawberry-white chocolate	Valentine’s Day, dessert boxes, cute party trays
Strawberry Blondies	Buttery, chewy, and softer in colour	Easy fruit-flavoured bars
Red Velvet Brownies	Cocoa-rich, dense, and deep red	Classic velvet brownie lovers

How To Make Pink Velvet Strawberry Brownies

Preheat the oven to 180°C or 350°F.
Line a 9 x 9 inch square cake tin with baking paper.
Add the white chocolate and butter to a large mixing bowl.
Melt in the microwave in 30-second bursts, stirring between each burst.
You can also melt the mixture over a hot water bath.
Stir until smooth and fully melted.
Add the eggs, egg yolks, sugar, flour, salt, and strawberry milk powder.
Add pink gel food colouring if you want a brighter pink colour.
Mix until well combined.
Pour the batter into the prepared tin.
Smooth the top with a spatula.
Bake for 30 minutes, or until the edges are set and a toothpick comes out with a few moist crumbs.
Place the tin on a wire rack and cool completely.
For the ganache, place the white chocolate in a heatproof bowl.
Melt it gently in the microwave in 30-second bursts, or over a double boiler.
Warm the cream in the microwave or in a small saucepan.
Pour the warm cream over the melted white chocolate.
Add the strawberry milk powder.
Mix until smooth and glossy.
Let the ganache cool slightly until thick but still pourable.
Pour the ganache over the cooled brownies.
Spread it evenly across the top.
Finish with crushed freeze-dried strawberries.
Chill for 30 minutes, or until the ganache is set.
Cut into 12 large squares, 16 medium squares, or 24 small bites.

Tips – My Personal Tricks for a Professional-Looking Result

Use Pink Gel Colour If You Want That Bakery Pink

Strawberry milk powder gives flavour, but it may not stay bright pink after baking. If you want the colour in the photos, use a tiny amount of pink gel food colouring.

Gel colour gives a stronger shade without adding too much liquid. Liquid colour can make the batter a bit loose, and these brownies already have enough sweet drama going on.

Put Texture Before Colour

On Zumbo’s, I learned that a dessert can look beautiful, but texture still has to come first. A pink brownie should still be soft, fudgy, and smooth.

Do not keep adding colour until the batter feels thin. A softer pink with a better crumb is always better than a bright pink dry brownie.

Melt White Chocolate Gently

White chocolate melts fast, but it can also turn grainy if it gets too hot. I melt it in short bursts, then stir well between each one.

At TuCha, we use white chocolate often for toppings and fillings, and the rule is always the same. Gentle heat gives you a smoother finish.

Look For Moist Crumbs, Not A Bone-Dry Toothpick

For fudgy brownies, a toothpick with a few moist crumbs is perfect. If it comes out completely clean, the brownies may be more cakey than fudgy.

They will keep setting as they cool. Trust the crumbs.

Cool The Brownies Before Adding Ganache

The brownies need to be fully cool before the ganache goes on. If they are warm, the ganache can melt, slide, or sink into the top.

I know it is tempting to rush, but this is where patience gives you those clean, shiny slices.

Let The Ganache Thicken Before Pouring

The ganache should be smooth and pourable, but not watery. If it is too thin, let it sit for a few minutes before spreading.

It should glide over the top like a soft pink blanket, not run away from the brownie.

Cut Smaller Squares For Dessert Boxes

These brownies are rich because of the white chocolate, strawberry powder, and ganache. I love cutting them into 16 or 24 smaller pieces for parties.

They look cute, feel less heavy, and make the whole tray look extra shareable.

Use A Slightly Larger Pan For Thinner Brownies

A 9 x 9 inch tin gives the best match for this recipe. A 9 x 10 inch tin will work too, but the brownies will be a little thinner.

Start checking a touch earlier if your pan is larger. Thinner brownies bake faster.

Variations – Fun Twists and Flavours Inspired by My TuCha Dessert Experiments

Pink Velvet Brownie Bites

Cut the brownies into 24 small squares instead of 12 large pieces. They are perfect for dessert boxes, parties, or when you want a sweet little bite without committing to a full slab.

Tiny desserts always feel more dangerous because you keep going back for just one more.

Pink Velvet Cream Cheese Brownies

Swap the white chocolate ganache for a cream cheese frosting. The tang balances the sweetness and gives the brownies more of a classic velvet cake feel.

This is a lovely option if you want the brownies to taste a little less sweet and a little more grown-up.

Strawberry Shortcake Pink Brownies

Top the set ganache with whipped cream and fresh strawberry slices just before serving. It gives the brownies a soft strawberry shortcake mood.

Keep the fresh fruit for serving day so the brownies stay neat.

Pink Velvet Cheesecake Swirl Brownies

Swirl a simple cream cheese mixture through the batter before baking. It gives a pretty marbled top and a creamy bite.

This one is very social-friendly. The slices look like they are ready for their close-up.

Matcha Strawberry Pink Brownies

Drizzle the set brownies with matcha white chocolate or dust a little matcha over the ganache. The earthy matcha balances the sweet strawberry flavour.

It is a fun little nod to the Asian dessert flavours I love using in my kitchen.

Lychee Strawberry Pink Brownies

Add a light lychee note to the ganache or serve the brownies with lychee pieces on the side. Strawberry and lychee are soft, floral, and so pretty together.

This feels like something I would test for a TuCha dessert box.

Pink Velvet Raspberry Brownies

Add a thin layer of raspberry jam under the ganache. Raspberry brings a tart edge that helps balance the white chocolate.

Keep the layer thin so the brownies do not turn too soft.

White Chocolate Strawberry Blondie Bars

If you want a chewier bar, bake the base a little less fudgy and skip the ganache. You will get something closer to a strawberry blondie.

It is still sweet and pink, just less rich than the full brownie version.

Serving Suggestions – How I Like to Present These for Maximum Wow

Serve Chilled For Clean, Fudgy Squares

These brownies slice best when chilled. The ganache sets firm, the centre turns dense and fudgy, and the edges look much cleaner.

Let them sit at room temperature for a few minutes before eating if you want a softer bite.

Add Them To A Valentine’s Dessert Box

Cut them into small squares and pack them with cookies, macarons, and chocolate-dipped strawberries. The pink colour makes the whole box look sweet and thoughtful.

It is simple, cute, and very giftable.

Pair With Strawberry Milk

Since these brownies have that strawberry milkshake flavour, strawberry milk is such a fun pairing. It makes the whole dessert feel nostalgic and playful.

Very pink. Very cute. Very dangerous.

Serve With Milk Tea

For a TuCha-style serve, pair these with jasmine milk tea or roasted oolong milk tea. The tea cuts through the sweetness and makes the brownies feel less heavy.

It is a lovely balance when you want something rich but still smooth.

Finish With A White Chocolate Drizzle

Once the ganache is set, drizzle a little melted white chocolate over the top. It adds texture and makes the brownies look polished with very little effort.

A tiny sprinkle of freeze-dried strawberry dust makes them even prettier.

Plate With Vanilla Ice Cream

Serve a brownie square with a scoop of vanilla ice cream for a simple dessert plate. The warm vanilla flavour softens the sweet strawberry and white chocolate.

It is cosy, creamy, and very easy to love.

Cut Into Heart Shapes For A Sweet Table

Once chilled, use a heart cutter to stamp out small brownie hearts. The offcuts are chef snacks, which is the quiet reward of baking.

This is lovely for Valentine’s Day, birthdays, or baby shower dessert trays.

Add Fresh Strawberries Only Before Serving

Fresh strawberries look beautiful, but they release moisture as they sit. Add them close to serving so the ganache stays neat.

Freeze-dried strawberries are better if the brownies need to sit out longer.

Common Mistakes to Avoid – Lessons I’ve Learned After Dozens of Batches

Expecting Strawberry Powder Alone To Stay Bright Pink

Strawberry milk powder gives flavour, but the colour can fade in the oven. If you want a strong pink shade, add pink gel food colouring.

The batter may look pink before baking, then come out softer or more beige. That does not mean you failed.

Using Too Much Liquid Food Colouring

Liquid colour can thin the batter and change the texture. Gel colour gives better colour with less moisture.

Start small. You can always add more, but you cannot un-pink the batter.

Overheating The White Chocolate

White chocolate can seize, turn grainy, or taste a bit dull if it gets too hot. Melt it gently and stir often.

If there are only a few small pieces left, let the bowl sit and melt from the leftover heat.

Overbaking The Brownies

Overbaking makes these less fudgy and more cakey. Pull them out when the centre is set and a toothpick has a few moist crumbs.

They keep cooking a little as they cool, so do not wait until they look dry.

Pouring Ganache Over Warm Brownies

Warm brownies can melt the ganache and make it slide around. Let the brownie base cool fully before topping.

Ganache likes a calm landing.

Cutting Before The Ganache Sets

If you cut too early, the ganache will smear and the slices will look messy. Chill the brownies until the topping is firm.

Use a sharp knife and wipe it between cuts for clean edges.

Using Wet Strawberry Swaps Without Adjusting The Recipe

Fresh strawberry puree or jam adds extra moisture. That can make the brownies too soft or gummy if you use it as a direct swap.

If you do not have strawberry milk powder, freeze-dried strawberry powder is a safer option.

Reducing Sugar Too Much

It is fine to reduce the sugar a little, but sugar is not only there for sweetness. It also helps the brownies stay moist and fudgy.

Start with 150g if you want them less sweet. Do not cut too far on the first test.

Frequently Asked Questions

Why Are My Pink Velvet Brownies Not Pink After Baking

Strawberry milk powder can look pink in the batter, but the colour may fade once baked. White chocolate, flour, and heat can soften the colour.
If you want a stronger pink shade, add a small amount of pink gel food colouring to the batter.

Did You Add Food Colouring To Get The Pink Colour

For a bright pink brownie, I would use pink gel food colouring. Strawberry powder gives flavour, but it may not be enough for that photo-ready colour.
Use gel colour, not liquid, so the batter stays thick and fudgy.

What Can I Use Instead Of Strawberry Nesquik Powder

You can use another strawberry milk powder. That is the closest swap.
You can also try freeze-dried strawberry powder for a more real strawberry flavour, but the sweetness and colour may be different.

Can I Use Freeze-Dried Strawberry Powder Instead

Yes, but it will taste more like real strawberry and less like strawberry milk. It can also be a little more tart.

I would start with a partial swap first, then adjust the sweetness if needed.

Can I Reduce The Sugar

Yes. These brownies are quite sweet because they have white chocolate, strawberry powder, and ganache.

You can reduce the sugar to around 150g, but do not cut it too much. Sugar helps with texture as well as sweetness.

Can I Cut These Into Smaller Pieces

Yes, and I often would. The recipe makes 12 rich squares, but 16 or 24 smaller pieces are lovely for parties and dessert boxes.

Small squares also make the ganache-to-brownie ratio feel just right.

Can I Use 35 Percent Cream Instead Of Heavy Cream

Yes, 35 percent cream should work well for the ganache. Warm it before adding it to the white chocolate so the mixture comes together smoothly.

If the ganache looks too thick, warm it gently and stir until glossy.

Are Pink Velvet Brownies The Same As Strawberry Blondies

They are close, but not exactly the same. These brownies use white chocolate for a fudgy brownie-style texture, while blondies are usually more buttery and chewy.

Think of these as strawberry white chocolate brownies with a pink velvet glow-up.

Can I Use Fresh Strawberries In The Batter

I would not add fresh strawberries directly to the batter unless the recipe is adjusted. Fresh fruit adds water and can make the brownies too soft.

Use freeze-dried strawberries for flavour, or add fresh strawberries on top just before serving.

Can I Freeze Pink Velvet Brownies With Ganache

Yes. Cut the brownies into squares, place them in an airtight container, and leave a little space between each piece so they do not stick.

Thaw them in the fridge first, then bring them to room temperature if you want a softer bite.

Why Did My Ganache Split

The cream may have been too cold, the chocolate may have been overheated, or the mixture may have had a temperature shock.

Warm it gently and stir slowly. If needed, add a small splash of warm cream to bring it back together.

How Do I Get Clean Slices

Chill the brownies until the ganache is firm. Use a sharp knife and wipe it between each cut.

For extra neat slices, warm the knife slightly, wipe it dry, then cut through the ganache in one clean motion.

Can I Make These Without Cake Mix

Yes. This recipe is made from scratch, which gives you more control over the texture and flavour.

Cake mixes can vary a lot, so I prefer using white chocolate, butter, flour, and strawberry milk powder for a more consistent result.

How Long Do Pink Velvet Brownies Last

They last up to 4 days in an airtight container in the fridge.

They will taste firmer and fudgier straight from the fridge. Let them sit at room temperature for a few minutes if you want a softer bite.

Let’s Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.

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Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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3 Responses

Carmen says:

March 7, 2024 at 4:29 pm

Super easy recipe to make. I used a 23 x 26cm (9×10 inch) pan. However I used 150 gram sugar in stead of 200 gram, it is still very sweet (yes I’m old skool Asian). We don’t have heavy cream in The Netherlands, so I used 35% cream instead (volle slagroom) and turned out great. The ganache would a very nice filling for mochi!

The result is very delicious, dangerous addictive pinkies! I suggest to divide in 24 pieces in stead of 12, because they are very heavy on the stomach. Thank you Catherine.

Reply
Emma says:

September 2, 2024 at 7:55 pm

Thank you so much for sharing this recipe! Everything on this website is so delicious and fun to make and this was no exception. However, my brownies were not pink when they came out of the oven despite the batter being pink and I was wondering what I did wrong. I used strawberry Nesquick powder. Did you add food colouring to the brownies in the photo? Again, thank you for this recipe!

Reply
Maya says:

May 29, 2025 at 4:55 pm

Hi Catherine!!
I have been wanting to make these as they look amazing but I don’t want to buy the strawberry powder.
Is there by any chance an alternative that I could use?
Thank you for considering this.

Reply