These fudgy brownies are topped with homemade strawberry buttercream and chocolate dipped strawberries. It’s completely over-the-top and totally worth it.
It’s more confused than B.o.B. is about the shape of the earth (which also makes me want to cry in a please-tell-me-you’re-straight-joking-otherwise-the-future-is-looking-dim sort of way).
I mean, two weeks ago, it was rainy and windy and I was misjudging puddles all over the place. Now, it’s been record-breakingly warm for February, hitting close to 90 degrees and I’m just not ready for sweatshirt season to be over yet.
Luckily, these brownies (piled high and deep) with strawberry buttercream are not selective about the type of weather they should be enjoyed in, because they’re pretty much a beacon of light regardless.
Also, can we just discuss for a quick second how good chocolate and strawberries are together? Because if strawberries only came dipped in chocolate, I wouldn’t hate it.
Plus, these are dipped in dark chocolate. So, you know, it’s practically a health food.
Valentine’s Day just got a little bit better with these.
Yields 9-12 Brownie Hearts
These fudgy brownies are topped with homemade strawberry buttercream and chocolate dipped strawberries. It's completely over-the-top but totally worth it.
30 minPrep Time
40 minCook Time
- 1 box brownie mix (following all instructions for batter)
- 1/2 c butter
- 8 oz semi-sweet chocolate (chips, baking bars, whatever you have)
- 1 c sugar
- 3 eggs
- 2 tsp vanilla
- 1/2 tsp espresso powder
- 1/2 tsp salt
- 3/4 tsp baking powder
- 1 c flour
- 4 Tbsp unsweetened cocoa powder
- 1 Tbsp canola oil
- 1 c chocolate chips, any kind (I used milk)
- 1/2 cup butter, softened
- 2-4 cups powdered sugar
- 1/2 tsp vanilla extract
- 1-2 Tbsp heavy cream
- 1/4 cup strawberries, finely chopped
- salt, to taste
- 9-12 large strawberries
- 4 oz quality dark chocolate, finely chopped
- (If using a box mix, skip these instructions and follow the ones on the back of the box)
- Preheat oven to 350. Grease an 8x8 baking pan.
- Over a double broiler, or in the microwave, melt butter and chocolate together. Once melted, allow to cool about 10 minutes.
- Next, add in the sugar, and mix. Add in eggs, one at a time, stirring after each addition. Next, add in vanilla.
- Add in espresso powder, salt, baking powder, flour, and cocoa powder. Mix until just combined.
- Add in oil and chocolate chips, stir.
- Pour into pan, and bake for 25-30 minutes, or until brownies are no longer wet in the middle.
- Allow to cool before using a heart-shaped cookie cutter to cut the brownies into hearts (I found that allowing the brownies to chill in the fridge for 60 minutes makes cutting into them easier). Using a medium-sized cookie cutter, I was able to get 9 brownie hearts (if you use a smaller one, you may be able to get 12).
- Beat butter until light and fluffy. Add in powdered sugar, one cup at a time, beginning with 4 cups. Beat until combined.
- Add in vanilla extract and 2 Tbsp of heavy cream. Mix until combined.
- Add in strawberries and beat until combined (the strawberries will break up, turning your frosting nice and pink!).
- (If the frosting is too thin, add in the last cup of powdered sugar. If it is too thin, add in last Tbsp of heavy cream)
- Add in a dash of salt to cut through the sweetness.
- Spread frosting over each brownie heart.
- In a small bowl, melt chocolate in the microwave in 30-second increments on 50% power, stirring after each hit. Once the chocolate has melted, dip each strawberry in the chocolate (you may need a spoon to help drizzle the chocolate all over the strawberry).
- Place finished strawberries on wax paper and allow them to chill in the fridge for 15 minutes.
- If you have any leftover chocolate, you can drizzle it over the strawberries (after they have chilled for 15 minutes). Put them back in the fridge for 5 minutes or until the chocolate drizzle hardens (this is optional).
- Place a chocolate covered strawberry on each brownie.
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