They’ll say “I Do” to just about anything after
just one taste of these super-rich and sinful brownies topped with
oh-so-luscious Louisiana strawberries.
Ingredients for Brownies:
12 ounces semisweet chocolate
12 tbsps unsalted butter
1½ cups sugar
1 cup flour
¼ cup cocoa, sifted
2 tsps baking powder
¼ tsp salt
4 large eggs, room temperature
2 tbsps instant Community® Coffee
1 tbsp pure vanilla extract
½ cup chopped pecans (optional)
Preheat oven to 350°F. Spray bottom and sides of 9" x 13"
baking pan with nonstick cooking spray. Line pan with parchment
paper and spray again. Break chocolate into small pieces and slice
butter into tablespoons. In a double boiler, melt chocolate, butter
and sugar over simmering water. Remove from heat and cool to room
temperature. In a separate bowl, whisk flour, cocoa, baking powder
and salt. In a separate mixing bowl, beat eggs, coffee and vanilla
until foamy. Whisk egg mixture into cooled chocolate then fold in
dry ingredients in small increments. Blend well then add pecans.
Spread batter evenly in pan. Bake 22–25 minutes or until a
toothpick inserted in center is barely moist. Remove from oven and
cool completely in pan. Run a knife around edge of pan to loosen
brownies. Place a rack on top of pan and flip over. Peel off paper.
Invert again onto cutting surface. If desired, use a heart-shaped
cookie cutter to create hearts. Store tightly covered.
Ingredients for Strawberries:
8 ounces semisweet chocolate, chopped
2 pints Louisiana strawberries
Place chocolate in bowl of a double boiler over 1-inch hot water.
NOTE: Do not allow the bottom of bowl to touch water. Bring to a
low simmer and as chocolate begins to melt, stir constantly until
smooth. Grasp stem end of 12 strawberries and dip into chocolate
allowing a small portion of stem end to remain uncoated. Remove
and place berries on foil-lined plate. Refrigerate until chocolate
sets. Top each brownie with 1 chocolate dipped strawberry.