Strawberry Brownies

Strawberry Brownies

A playful twist on classic chocolate-covered strawberries, these rich brownies are flavored with LorAnn Strawberry Bakery Emulsion and topped with a creamy blush-pink frosting for a festive Valentine’s treat.

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Ingredients

FOR BROWNIES:
1/2 cup unsalted butter, room temperature 
3 ounces unsweetened baking chocolate, roughly chopped
1/4 cup cocoa powder, sifted
2 large eggs, room temperature
1 cup granulated sugar
1 teaspoon LorAnn Pure Vanilla Extract or LorAnn Madagascar Vanilla Extract
1 teaspoon LorAnn Strawberry Bakery Emulsion 
1/2 cup all-purpose flour, sifted
1/2 teaspoon fine salt 
1/4 teaspoon baking powder
Strawberry buttercream, for topping
Valentine’s sprinkles, for topping

FOR FROSTING:
1/2 cup unsalted butter, room temperature
1 1/2 cups powdered sugar
2 tablespoons whipping cream
1 teaspoon LorAnn Strawberry Bakery Emulsion

Recipe PDF

Strawberry Brownies
R0420.pdf Download PDF

Directions

FOR BROWNIES:

1
Preheat the oven to 350° F. Grease & line an 8-inch square baking dish leaving a 2-inch overhang for easy removal.
2
In a saucepan over low heat melt together the butter & chocolate. Remove from heat & whisk in the cocoa powder. Let cool slightly.
3
Transfer mixture to a mixing bowl & whisk in the eggs, sugar, vanilla extract & strawberry emulsion until well blended.
4
Sift in the flour, salt & baking powder. Stir until flour is just incorporated.
5
Transfer mixture to prepared baking dish & smooth to flatten. Bake for 18 to 20 minutes, until the edges have set & the center has a slight jiggle. Let cool completely before frosting.

FOR FROSTING:

1
In the bowl of a stand mixer fitted with the paddle attachment add the butter & sugar. Beat until fluffy, about 5 minutes.
2
Add the whipping cream and strawberry emulsion. Beat until incorporated.
3
When ready to frost remove the brownies from the pan & smooth frosting over using an offset spatula. Garnish with sprinkles, slice & serve!

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