Instructions

Make the brownies:

1. Preheat the oven to 350 F and grease and line an 8 x 8 inch pan with baking paper.
2. In a mixing bowl, combine the Nutella and eggs. Add the salt and coffee.
3. Mix in the flour until it is just incorporated, then stir through the white chocolate chips.
4. Pour the batter into the prepared pan and spread it out evenly.
5. Bake for about 15 minutes, until the center is just set and the edges begin to crack.

Make the buttercream:

1. In the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on medium-high speed until very pale and fluffy 6 – 8 minutes, frequently scraping down sides and bottom of bowl.
2. Meanwhile, pulverize freeze dried strawberries in a food processor until finely ground (wait about 10 second before opening food processor allowing the powder in the air to settle a bit. There should be about 3 1/2 tablespoons of strawberry powder).
3. Transfer strawberry powder to whipped butter and blend mixture until combine.
4. Stir in heavy cream followed by powdered sugar and whip mixture 4 – 5 minutes longer on medium-high speed, until very pale and fluffy, frequently scraping down sides and bottom of bowl.
5. Frost cooled brownies.