Brownie Strawberry Shortcake
A super simple dessert perfect for enjoying the bounty of strawberries available in spring and summer.
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 1 stick
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 cup cold heavy cream often labeled heavy whipping cream
- 1-2 tablespoons powdered sugar
- 1/2 teaspoon vanilla
- 1 pint fresh strawberries
Preheat oven to 350 degrees (180 C). Grease and flour and 8 x 8 inch glass baking dish.
In a medium bowl, combine the cocoa, flour, salt, and baking powder; set aside.
In a medium saucepan, melt the butter. Once melted, remove from heat and whisk in the sugar until combined.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Whisk in the dry ingredients until combined and pour the batter into the prepared pan.
Bake for 30 – 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow brownies to cool completely before serving.
Whip cold heavy cream until it begins to thicken.
While mixing, add powdered sugar and vanilla.
Continue to beat until desired consistency is reached. Be carefully not to over-beat.
Calories: 382kcal | Carbohydrates: 41g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 112mg | Sodium: 130mg | Potassium: 218mg | Fiber: 3g | Sugar: 29g | Vitamin A: 858IU | Vitamin C: 35mg | Calcium: 60mg | Iron: 2mg