Description
These Heart-Shaped Brownie Sandwiches with Strawberry Cream combine rich, fudgy brownies with a light and creamy strawberry filling. Perfect for special occasions or a delightful dessert, this recipe features a simple yet indulgent chocolate brownie base paired with a whipped cream cheese and strawberry mousse for an irresistible treat.
Ingredients
Scale
Brownies
- 3 oz (115 gr) unsalted butter
- 2 oz (60 gr) semi-sweet chocolate, chopped
- 1 cup (200 gr) sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup (65 gr) all-purpose flour
Strawberry Cream Filling
- 1 oz (30 gr) cream cheese, softened
- 1/4 cup (30 gr) powdered sugar
- 4 tablespoons pureed strawberries
- 1 oz (30 ml) heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 9×9 inch baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Melt Butter and Chocolate: In a large saucepan over low heat, gently melt the unsalted butter and semi-sweet chocolate together, stirring until smooth and well combined.
- Add Sugar: Remove the saucepan from heat and stir in the sugar thoroughly to blend it into the chocolate mixture.
- Incorporate Eggs and Flavorings: Add the eggs one at a time along with the vanilla extract and a pinch of salt. Whisk the mixture until everything is well incorporated and smooth.
- Add Flour: Sift the all-purpose flour over the chocolate mixture and gently fold it in until just combined, taking care not to overmix.
- Spread Batter and Bake: Pour the brownie batter into the prepared pan and spread it out evenly into a thin layer. Bake in the preheated oven for about 20 minutes until a toothpick inserted comes out with a few moist crumbs.
- Cool Brownies: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack before cutting.
- Prepare Strawberry Cream – Mix Cream Cheese and Sugar: In a medium bowl, combine softened cream cheese with powdered sugar. Mix until smooth and creamy.
- Add Strawberry Puree: Stir in the pureed strawberries until the mixture is well blended and uniform in color.
- Whip Heavy Cream: In a separate clean bowl, whip the heavy cream to soft peaks, which means it holds shape but still has a soft, smooth texture.
- Fold Whipped Cream into Strawberry Mixture: Gently fold the whipped cream into the cream cheese and strawberry mixture until fully incorporated without deflating the cream.
- Cut Brownies into Shapes: Using a cookie cutter, cut the cooled brownies into hearts or your preferred shapes. This recipe yields about 14 hearts (1 3/4 to 2 inches each).
- Fill the Brownie Hearts: Fill a pastry bag with the strawberry cream mixture. Pipe the cream generously onto half of the brownie hearts.
- Assemble Sandwiches: Top the filled brownie hearts with the remaining brownie shapes to form sandwiches, pressing gently to adhere.
- Chill Before Serving: Store the assembled brownie sandwiches in the refrigerator until they are chilled and firm, approximately 30 minutes.
- Serve: Before serving, sprinkle the brownie sandwiches with powdered sugar for a finishing touch and enjoy the delightful combination of fudgy brownie and fresh strawberry mousse.
Notes
- For best results, use room temperature eggs to ensure smooth batter.
- Be careful not to overbake the brownies; they should be fudgy with a few moist crumbs.
- Whip the heavy cream to soft peaks to maintain lightness in the filling.
- The brownies can be cut into other shapes if preferred.
- Store assembled sandwiches in an airtight container in the refrigerator for up to 2 days.
