My Heart Will Go On and On....❤️
Updated: Feb 19
Chocolate Ganache and Strawberry Heart Shaped Brownies!
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FOR THE BROWNIES
1 cup and 2 tbsp. Semi sweet chocolate chips
1/2 cup unsalted butter
3 tbsp. unsweetened cocoa powder
3 large eggs, room temperature
1 1/4 cups granulated sugar
2 tsp. vanilla extract
1 cup all-purpose flour
1/2 teaspoon sea salt
2 cups fresh strawberries, halved
1/2 cup confectioners sugar
FOR THE GANACHE
2 cups semisweet Ghirardelli chocolate chips
1 1/2 cup heavy cream, room temperature
Preheat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper and set aside. Using a double boiler, or a medium heatproof bowl set over a pan of almost simmering water, melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa and then set aside. Whisk together the eggs, sugar, vanilla and salt in a medium bowl until combined, about 30 seconds. Whisk the warm chocolate mixture into the egg mixture, then stir in the flour with a wooden spoon until just combined.
Pour the mixture into the prepared pan, spread into the corners and level with an offset spatula. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out with a small amount of sticky crumbs clinging to it. Cool on a wire rack to room temperature, about 2 hours.
When the brownies are completely cooled take a heart shaped cookie cutter cut out brownies. Place a strawberry side down evenly over the brownie. Repeat process with all cutouts. In a sauce pan over low heat, heat heavy cream until warm, (do not allow to boil) about 2 minutes. Remove from heat and pour over chocolate chips and allow to melt. Let sit for 2 mins. and then whisk until smooth and silky. Drizzle over the strawberries. Dust with confectioners sugar.