Celebrate this Valentine’s Day with one of these heart-shaped, rich and fudgy brownie sandwiches filled with velvety strawberry mousse.
Because we all need a little more love … and chocolate!
Love is in the air! Can you feel it too?!?
I’m so excited to share this recipe with you today. Cause, it’s the perfect Valentine’s day recipe idea and the best excuse to bake (and eat!) a delicious chocolate dessert. After all, nothing says love like chocolate. Especially when it comes in an heart-shaped, fudgy, dense and most dangerous brownie, with a pink and smooth strawberry mousse sandwiched in the middle.
These heart brownies are elegant and cute. And quite easy to make, not much harder than combining a brownie mix from a box. But believe me when I say that these are ten times better made from scratch, with actual chocolate and butter. Trust me, I know chocolate!
Once you made the brownie (baked in a thin layer), all you do is wait for it to cool down completely for a better cut. You can cut in shapes like a did, with a deep enough cookie cutter. Or simply in squares.
Whip up your favorite frosting/mousse/cream. Fill and make into sandwiches and sprinkle with powdered sugar.
These are best stored in the refrigerator (the cream will harden a little, holding them in shape), until ready to serve
Preheat the oven to 350°F (180°C). Line a 9×9 inches baking pan with parchment paper.
In a large saucepan over low heat, stir the butter with the chocolate until melted and smooth.
Remove from the heat and add the sugar, and mix well.
Add the eggs, vanilla extract and salt and whisk in.
Swift the flour over the chocolate and stir to blend.
Pour the batter in the prepared pan, spread out into a thin layer.
Bake for about 20 minutes. Remove from the oven and let cool down completely.
Make the strawberry cream: in a medium sized bowl mix the cream cheese with powdered sugar.
Mix until blended. Add the strawberry puree and mix.
In a separate bowl, whip the heavy cream to soft peaks.
Fold the whipped cream into the cream cheese mixture until incorporated. Refrigerate until ready to serve.
Cut the brownies in hearts or squares (or any shape you’d like with a cookie cutter).
I’ve cut into 14 hearts (1 3/4 – 2 inches each), which will yield 7 sandwiches.
Press the cookie cutter into the brownies, trying to get as many as you can. Don’t throw away the left over brownies. It make a great snack while you bake 🙂
Fill a pastry bag with the strawberry cream. Pipe half of the hearts.
And top with the remaining hearts to make them into sandwiches. Store in the refrigerator until ready to serve.
Sprinkle with powdered sugar and enjoy!