Step 1

Add strawberries to a blender and puree.

Step 2

Add puree to a sauce pan over medium heat.

Step 3

Simmer gently (reduce heat if needed) while stirring until the strawberries have reduced to 1/4 cup. (It will be very thick. Keep an eye on it and stir constantly to prevent scorching)

Step 4

Remove from heat and let strawberry reduction cool. Set aside until ready to use.

Step 5

Preheat the oven to 325 F. Line a glass 8x8 square baking pan with parchment paper. Set aside.

Step 6

In a large bowl,  stir together melted butter and sugar.

Step 7

Stir in eggs, vanilla extract, strawberry extract, and lemon extract until well combined.

Step 8

Fold in cooled strawberry reduction. (see note)

Step 9

Stir in flour and salt just until combined.

Step 10

Stir in 2-4 drops of food coloring for a deeper shade of natural pink. Stir just until combined. (I always use 4 drops of McCormick red liquid food coloring)

Step 11

Pourbatt er into the prepared baking dish and spread into an even layer.

Step 12

Bake on the middle rack for about 35-40 minutes or until the center is set.

Step 13

Remove from oven and let cool completely.

Step 14

To make the glaze, combine all glaze ingredients until the mixture is silky. Add more milk if needed.

Step 15

Once brownies have cooled, remove them from the pan and spread the glaze on top, and allow to harden.

Step 16

Slice brownies into 16 squares and serve.

Step 17

Store brownies in an airtight container.