Possibly my favorite Valentines bake, these Strawberry Frosted Brownie Cups are the perfect combination of chocolate and strawberries. Thick, fudgy chocolate brownie cups (or muffins) get filled with luscious swirls of fresh strawberry frosting! These are a fabulous bake for your Valentine or Galentines events.
This recipe starts with my classic brownie base, keeping everything fudgy and chocolatey. The frosting is what really makes these something special. There is something about strawberries and chocolate that just makes sense. By adding the dusting of freeze dried strawberries at the end it makes for a great treat to take and give to friends or family! This adds a real pop of color and makes them feel ‘finished’ but is totally optional.
For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so let’s make sure to do both. This recipe makes 12 brownie cups, made in a standard sized muffin tin. They keep well in the fridge for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!
WHEN IT COMES TO MAKING THE BEST BROWNIES, HERE ARE A FEW TIPS TO KEEP IN MIND:
- Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
- Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
- Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For this brownie recipe, we use a standard muffin tin with regular muffin liners.
- Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a few moist crumbs, the brownies are done.
- Let Them Cool: Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
- Experiment with Additions: Feel free to get creative with your brownie recipe by changing up the chocolate chips/chocolate chunks, or by adding nuts or fruit. Just make sure not to overload the batter, as it may affect the texture.
Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the frosting quantity for more or less, just do what suits you!
INGREDIENTS REQUIRED
There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 12 hole muffin tin and use muffin liners. This means they pop out of the tray with ease and are much easier to package up to take on the go!
- Dark/Semi-Sweet Chocolate, Melted
- Unsalted Butter
- Light Brown Soft Sugar
- Granulated Sugar
- Large Free Range Eggs
- Vanilla Extract
- Plain (All Purpose) Flour
- Cocoa Powder
- Powdered Sugar
- Fresh Strawberries
- Freeze Dried Strawberries, Crushed (Optional – to decorate)
TOP TIPS FOR THE BEST Strawberry Frosted Brownie Cups
- Melted Butter: As mentioned above, this contributes to the shiny top!
- Melted Chocolate: Try to use a higher quality dark chocolate where possible, as this really does contribute to that final flavour.
- Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
- Cocoa Powder: Again, where possible try to use a higher quality make. This contributes so much to the flavour and I find some cheap ones really dull the richness!
- Indents: Create the wells or indents using a tablespoon measure or the end of a wooden spoon. For best results, do this while the brownie cups are still warm and pliable. Let cool completely before adding the frosting.
- Frosting: Use fresh strawberries for the best result, but a splash of pink food coloring will do the job in a pinch. Dust with crushed freeze dried strawberries for an extra pop of color and zing!
- Piping: If you have a piping bag, piping the buttercream into the cups in little swirls is really fun. However, they’ll taste just as good if you simply spoon it into the indents.
For my Strawberry Frosted Brownie Cups, I use a basic 12 hole muffin tin. I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Nutella Buttercream Brownie Cups. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!
STORAGE FOR Strawberry Frosted Brownie Cups
Because the frosting is made using lots of butter, you need to store these brownie cups in the refrigerator. Place in an airtight container before placing in the fridge. They will keep for up to 3 days this way. A cake tin is a great option if you have one. These can sit out while you serve and eat, just keep them in the fridge if they will go a while without being eaten.
Alternatively, you can freeze the brownies by themselves before they get filled with the frosting. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place them in there before freezing. Let thaw in the fridge before making the frosting and serving!
Strawberry Frosted Brownie Cups
Ingredients
- 100 g (½ cups) Semi-Sweet/Dark Chocolate Melted
- 170 g (¾ cups) Unsalted Butter Melted
- 100 g (½ cups) Light Brown Soft Sugar
- 100 g (½ cups) Granulated Sugar
- 2 (2) Large Free Range Eggs
- 85 g (¾ cups) All Purpose Flour
- 30 g (6 tbsp) Cocoa Powder
- Pinch of Salt
For the Frosting
- 113 g (½ cups) Unsalted Butter
- 3 Large Strawberries Finely Diced
- 350 g (3 cups) Powdered Sugar (Icing Sugar)
- Freeze Dried Strawberries Optional, to decorate
Instructions
- Pre-heat your oven to 180℃ Fan/370℉. Line a 12 hole muffin tin with muffin cases.
- 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. Scoop into the muffin tin holes, they don't rise much at all so use all the batter!
- Bake 20-25 minutes, until no longer wobbly. While still warm, create the indents by using a teaspoon measure, egg cup or end of a wooden spoon. Press into the middle, leaving tall sides. Let cool.
For the Filling
- Add the butter 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 half with the strawberries and whisk everything on high until fluffy. Add powdered sugar/milk as required to meet your desired consistency. Pipe into the brownie cups and top with some crushed freeze dried strawberries if using. Enjoy!
