Brownie Strawberry ‘Shortcake’

 The combination of chocolate and strawberries is often overshadowed by desserts that pair chocolate with raspberries, but for me, strawberries rule! When I see the first nice looking ones arriving in the Spring, I scoop them up and then head for the baking aisle. Sweet strawberries, fresh whipped cream, and classic chocolaty brownies……..so simple but so dramatic and above all else, incredibly delicious. My little trick is to make the brownies in big cupcake form. 

 

I purchased an oversized cupcake tin (6 big cupcakes instead of 12 smaller ones) years ago, something to do with an idea I had for loaded corn muffins, but have since dedicated it to brownies. Because the ‘corner piece’  was always my favorite, how could I resist not making what were essentially all corner pieces?  If you are a corner piece fan, I can guarantee this will be your favorite way to cook brownies !

While I don’t always have the time to make my brownies from scratch, when I do I use  a  tried and true recipe from  The Joy of Cooking, 1975 edition.  Or use your favorite basic brownie mix and bake in a cupcake pan.

Chocolate Brownies, Joy of Cooking 1975

Makes 6 giant brownies. Preheat oven to 350 degrees

Melt in a double boiler:

• 1/2 cup butter
• 4 oz. unsweetened chocolate

Stir together and allow to cool completely. If you don’t your brownies will be heavy and dry.

Beat until light and frothy:

• 4 eggs, room temperature
• 1/4 teaspoon salt

Add gradually and continue beating until well creamed:

• 2 cups sugar
• 1 teaspoon vanilla

With a few swift strokes (BY HAND ONLY) combine the cooled chocolate mixture and the eggs and sugar. Before the mixture becomes uniformly colored, fold in, again by hand:

• 1 cup sifted all-purpose flour

Combine thoroughly, place in greased, non stick extra large muffin tins. Bake at 350 for 35 to 45 minutes, or until a toothpick inserted into a brownie comes out clean.

Do not try to remove the brownies from the tin until cooled completely to room temperature.

 

 

The day before you are planning to serve this dessert, or at least two hours prior, trim and cut one pound of fresh, ripe strawberries into small bite sized pieces. Sprinkle on three tablespoons confectioners sugar, stir and mash up a few of the strawberries so a nice syrup will form. Save a few very nice strawberries for garnish if you like. Before serving, bring the berries to room temperature.

 

Just before you are ready to serve, with a mixer whip 4 ounces of whipping cream together with one teaspoon of vanilla and a sprinkle of sugar. When firm peaks with a softly folding top form – you are ready to assemble the dessert! Cut a brownie cake in half, put 2 or three tablespoons strawberries on top of the bottom half, a spoon of the syrup and add a dollop of whipped cream.

Put the brownie top onto the whipped cream and more cream and berries to garnish. Enjoy the absolute pleasure of this dessert……….it’s a memorable one!