Ingredients:

  • 1 cup unsalted butter, melted and warm
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 cup unsweetened cocoa powder, Dutch-processed
  • 1 cup all-purpose flour
  • 0.5 tsp salt
  • 0.75 cup semi-sweet chocolate chips
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 cup freeze-dried strawberries, pulverized to 0.25 cup powder
  • 1 tbsp heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large mixing bowl, whisk the 1 cup of warm melted butter and 2 cups of granulated sugar vigorously for 2 minutes to ensure the sugar begins to dissolve for a crackly top.
  3. Add the 4 eggs and 1 tablespoon of vanilla extract. Whisk until the batter is smooth and glossy.
  4. Sift in 1 cup of cocoa powder, 1 cup of flour, and 0.5 teaspoon of salt. Gently fold with a spatula until just combined. Stir in the 0.75 cup of chocolate chips.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 22–25 minutes until the edges are set but the center remains slightly soft.
  6. Allow brownies to cool completely in the pan. Once cool, use a 3-inch heart-shaped cookie cutter to cut out shapes.
  7. Prepare the frosting: Using an electric mixer, cream 8 oz cream cheese and 0.5 cup butter until light and fluffy. Gradually add 3 cups powdered sugar and the strawberry powder. Add heavy cream if needed for consistency.
  8. Frost each brownie heart generously with the strawberry cream cheese frosting and serve.