Makes 1 Pan of Brownies
*For a quick version, skip the ganache and substitute with any premade frosting.
8oz good quality semisweet chocolate chips
1/2 cup heavy cream
* Optional: 1 tsp instant coffee
Buttercream & Toppings
1 1/2 confectioner’s sugar
1/2 cup butter
1 tsp vanilla extract
1 tablespoon heavy cream
Preheat the oven to 325°. Grease an 8″x 8″ baking pan. In a bowl, beat 2 large eggs. Add all of the ingredients included in the baking kit (mix, olive oil, chocolate chunks). Gently blend everything together until combined. Pour into baking pan and bake for 30 minutes. While the brownie are baking, prepare the chocolate ganache and buttercream and toppings. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 more minute. Transfer the cream mixture to a piping bag. The brownies are done when a knife comes out clean with no wet batter on it. Do not overcook! When done, let the brownies cool before decorating. Cut the brownies into 12 pieces, top each brownie with a dollop of cream in the center of the brownie, an upside down strawberry and a small dollop on top of the berry. Serve immediately or refrigerate to keep the cream from melting.