A fudgy brownie base is topped with fluffy chocolate whipped cream, strawberry slices and a chocolate drizzle!
Ingredients:
For the brownies:
1 cup granulated sugar
1/3 cup powdered sugar, sifted
2/3 cup unsweetened cocoa powder, sifted
1 cup all purpose flour
3/4 tsp salt
3 large eggs
1/2 cup vegetable oil
2 Tbsp milk
1/2 cup diced strawberries
For the topping:
1 cup cold heavy cream
3 Tbsp powdered sugar
2 Tbsp cocoa powder
2 cups sliced strawberries
1/3 cup semisweet or dark chocolate chips
Directions:
For the brownies:
Preheat the oven to 350 degrees F and prepare a 9-inch cake pan with parchment paper and cooking spray.
Whisk together the sugars, cocoa powder, flour and salt. Stir in the eggs, oil and milk until combined.
Fold in the diced strawberries and pour the batter into the pan.
Bake for 30-35 minutes until baked through. A toothpick should come out with moist crumbs but not liquid batter.
Let the brownies cool completely before moving to a plate or cake stand.
For the topping:
Whisk the heavy cream, powdered sugar and cocoa powder using a stand or hand mixer until stiff peaks form.
Spread the chocolate whipped cream on top of the cooled brownie layer.
Top with the sliced strawberries.
Melt the chocolate chips in 30 second increments in the microwave. Pour into a small ziploc bag and cut a small corner. Drizzle the chocolate on top of the strawberries.
Set in the fridge until the chocolate hardens and serve. They are pretty rich so you don't need to serve huge slices! This will yield from 8-12 slices.
Notes:
These brownies will hold well in the fridge for a few days and also freeze well!
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