Ingredients
Method
- Pre-heat your oven to 180℃ Fan/370℉. Line an 8x8" square baking pan.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
- In a large mixing bowl, whisk together melted butter and both sugars. Add in the eggs, one at a time and mixing in between. Add the melted chocolate slowly and combine once again.
- Add the flour, salt and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Pour into the lined pan.
- Bake 25-28 minutes, until just a little wobbly in the middle. Let cool.
For the Cream Cheese Frosting
- Squash the strawberries as much as possible. To do this, I like to cut them up then warm in the microwave for about 20 seconds. Then use a fork to really turn the strawberries into a sort of puree/mush.
- Add the butter and cream cheese to a large mixing bowl. Beat with a whisk on high for a minute to soften.
- Add half the powdered sugar, whisk on high. Then add the remaining powdered sugar with the strawberries and whisk everything on high until fluffy. If using, add a drop or two of pink food dye. Add powdered sugar/milk as required to meet your desired consistency.
- Spread over the brownies and top with crushed freeze dried strawberries. Slice and serve!