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!
Timeless Gourmet
Great idea..I have that pan:)and still many liners..so this is great.
For ten years now I really have only used that pan for brownies (never worked out the cornbread thing!) What do you use yours for?
Thank you!
monique
This is a fantastic way to serve brownies! What a great idea!
That is drool worthy stuff right there!
Thanks for sharing,
Eric
This looks fantastic! I must be the perfect combination of decadent chocolate and light & fresh berries! Thanks!
That looks simply amazing! Wow.
this looks incredibly delicious! i love strawberry shortcake – adding chocolate is the only thing that could make this classic better!!
I think you’re going to love this then Heather!
Heather
Thank you Mel!
Mel @ bouchonfor2.com
It is! It is!
Marta
Thank YOU Eric!
Eric
Great idea! Looks wonderful and a great alternative to the traditional strawberry shortcake. Thanks!
WOW! I saw this photo and it was love at first sight! I also love making my brownies in cupcake pans… something about this makes them chewier, I think and I LOVE chewy brownies! I’ll have to try this combination sooner than later
Thanks for the wonderful idea!
how can I mix the strawberries with the brownie batter and bake like that? would the recipe change,would rather do it that way.
Hmmmm – if you really want to try that, have a strawberry puree same consistency as applesauce and replace some of the fat in the recipe with it……at least that’s how I would experiment with it. If you do give it a go let me know, I am not that brave a baker!!
well I have special dietary needs because of my digestive condition thats why I want to change the recipe some. I always peel the seeds off the strawberries.How could I make a strawberry puree the same consistency as applesauce? how about 1/4 butter and 1/4 applesauce and 8 egg whites would that work? oh ya I use earth balance because it’s dairy free. hmm not sure what to do about whipping creame I can get silk coffe creamer…almond milk soy creame cheese..maybe a way to make whipping creme? want to see my recipe pics of what I’ve made?
Hi Maria – I’d love to see some pix! Thank you for sharing.
I am shocked that I made it to 35 years of age and have never seen or thought of this! YUM! I was planning on making regular old strawberry shortcake tonight, but you’ve inspired me- this is our Sunday dessert- thank you! Can’t wait to put it all together and taste it! I just discovered your site today- it looks wonderful!
Thank you for the recipe!