Heart Shaped Strawberry Frosted Brownies
Make adorable Heart Shaped Strawberry Frosted Brownies with this easy recipe. Rich fudgy brownies topped with fluffy strawberry frosting for a sweet treat.
Equipment
- oven
- 9x13 inch baking pan
- parchment paper
- medium saucepan
- whisk
- rubber spatula
- wire rack
- large bowl
- electric hand mixer
- cutting board
- heart-shaped cookie cutter
- measuring cups
- measuring spoons
Ingredients
Brownie Batter
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 1/2 cups semisweet chocolate chips
Strawberry Frosting
- 3/4 cup unsalted butter softened
- 3 cups powdered sugar
- 1/4 cup strawberry jam
- 1/4 cup finely chopped freeze-dried strawberries
- 1 tablespoons whole milk or 2 tablespoons, as needed
- pink food coloring gel optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 9x13-inch baking pan with parchment paper, allowing the paper to hang over two sides to form handles for easy removal.
- In a medium saucepan, melt 1 cup of unsalted butter over low heat. Remove from heat and stir in 2 cups of granulated sugar until well combined. Whisk in the 4 large eggs and 1 teaspoon of pure vanilla extract until the mixture is smooth and glossy.
- Sift 1 1/4 cups of cocoa powder, 1 cup of all-purpose flour, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of baking powder directly into the saucepan. Stir with a rubber spatula until just combined and no dry streaks remain, then fold in 1 1/2 cups of semisweet chocolate chips.
- Pour the thick brownie batter into the prepared pan and spread it into an even layer. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, not wet batter. Let the brownie slab cool completely in the pan on a wire rack.
- While the brownies cool, make the frosting. In a large bowl using an electric hand mixer, beat 3/4 cup of softened unsalted butter on medium speed until creamy, about 2 minutes. Add 3 cups of powdered sugar, 1/4 cup of strawberry jam, and 1/4 cup of finely chopped freeze-dried strawberries. Beat on low until combined, then increase speed to medium-high, adding 1 to 2 tablespoons of milk as needed, until the frosting is light, fluffy, and spreadable. For a deeper pink color, beat in a small amount of pink food coloring gel.
- Once the brownie slab is completely cool, use the parchment handles to lift it from the pan onto a cutting board. Using a 3 to 4-inch heart-shaped cookie cutter, firmly press down to cut out brownie hearts. Gently remove the hearts from the surrounding scraps. You can re-roll the scraps and cut more hearts if desired.
- Spread or pipe a generous layer of strawberry frosting onto the top of each brownie heart. Garnish with additional chopped freeze-dried strawberries if desired. Serve immediately, or store in an airtight container at room temperature for up to 2 days.
Notes
You can re-roll the scraps and cut more hearts if desired. Garnish with additional chopped freeze-dried strawberries if desired.