Description
Decadent chocolate brownies swirled with homemade strawberry sauce and topped with creamy cream cheese frosting.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 pound fresh strawberries, hulled and quartered
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or heavy cream, as needed
- Fresh strawberries, sliced
- Chocolate shavings
Instructions
- In a medium saucepan, combine the quartered strawberries and ¼ cup of granulated sugar. Stir well to coat the strawberries.
- Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally. As the strawberries cook, they will release their juices. Continue to simmer for about 8-10 minutes, or until the strawberries have softened and the mixture has thickened slightly.
- Stir in the lemon juice. This will brighten the flavor of the strawberry mixture and help to preserve its vibrant color.
- In a small bowl, whisk together the cornstarch and water until smooth. This will help to thicken the strawberry swirl.
- Pour the cornstarch slurry into the saucepan with the strawberry mixture. Stir constantly until the mixture thickens to your desired consistency, about 1-2 minutes. Be careful not to overcook it, as it will continue to thicken as it cools.
- Remove the saucepan from the heat and let the strawberry swirl cool completely. You can transfer it to a bowl and place it in the refrigerator to speed up the cooling process.
- In a large microwave-safe bowl, melt the butter. You can also melt it in a saucepan over low heat. Be careful not to burn the butter.
- Stir in the granulated sugar into the melted butter until well combined. The mixture should be smooth and glossy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures that the baking powder and salt are evenly distributed throughout the batter.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can result in tough brownies. A few streaks of flour are okay at this point.
- Fold in the semi-sweet chocolate chips.
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line the pan with parchment paper, leaving an overhang on the sides, for easy removal.
- Pour the brownie batter into the prepared pan and spread it evenly.
- Drop spoonfuls of the cooled strawberry swirl over the brownie batter. Use a knife or skewer to gently swirl the strawberry mixture into the batter. Be careful not to overmix, as you want to maintain distinct swirls.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The baking time may vary depending on your oven, so start checking for doneness around 25 minutes.
- Remove the pan from the oven and let the brownies cool completely in the pan before frosting. This is important, as the frosting will melt if the brownies are still warm.
- In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Make sure both the cream cheese and butter are at room temperature for the best results.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent the powdered sugar from flying everywhere.
- Stir in the vanilla extract.
- Add milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. You want it to be smooth, creamy, and spreadable.
- Once the brownies are completely cool, spread the cream cheese frosting evenly over the top.
- If desired, garnish the brownies with fresh strawberry slices and chocolate shavings.
- For best results, chill the frosted brownies in the refrigerator for at least 30 minutes before cutting and serving. This will allow the frosting to set and the flavors to meld together.
- Cut the brownies into squares and serve. Enjoy your Strawberry Sweetheart Brownies!
Notes
- For best results, use high-quality cocoa powder and chocolate chips.
- Don’t overmix the brownie batter, as this can lead to tough brownies.
- Make sure the brownies are completely cool before frosting to prevent the frosting from melting.
- Chilling the frosted brownies before serving allows the frosting to set and the flavors to meld together.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes