Preheat your oven to 350°F (175°C) and prepare a 9x9 inch baking pan by greasing or lining with parchment paper.

In a double boiler, melt 3/4 cup of unsalted butter with 8 oz of white chocolate, stirring until smooth (about 5-7 minutes).

In a bowl, whisk together 2 eggs, 2 yolks, 1 1/4 cups sugar, and 1 tbsp vanilla extract until pale and fluffy. Stir in melted butter and chocolate until combined.

Sift together 1 3/4 cups flour and 3/4 tsp salt, then fold into the wet batter until just combined.

Blend 2 1/2 cups freeze-dried strawberries into a fine powder and fold into the brownie batter.

Pour the batter into the pan and bake for 28-31 minutes. Test for doneness with a toothpick.

Let the brownies cool completely in the pan, then release onto a wire rack.

For the icing, mix 2 cups powdered sugar, 2-3 tbsp whole milk, and 1/4 cup ground strawberries until smooth. Adjust milk for consistency.

Once cooled, frost the brownies with the icing and allow to set for 15-20 minutes before slicing into squares.