The Pioneer Woman Tasty Kitchen
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Double Chocolate Strawberry Brownie Hearts

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Prep:

Cook:

Level: Easy

System:

10

Description

Give the gift of chocolate and love.

Ingredients

  • 6 Tablespoons Butter, Softened
  • ¼ cups Nonfat Vanilla Greek Yogurt
  • ¾ cups Brown Sugar
  • ¼ cups Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • 1 cup All-purpose Flour
  • ¼ cups Whole Wheat Pastry Flour
  • ¼ cups Cocoa Powder
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Sea Salt
  • ¾ cups Chocolate Chips
  • ½ cups White Chocolate Chips
  • 10 whole Fresh Strawberries, Hulled With Deep "V" Cutouts In The Stem, And Sliced In Half Lengthwise

Preparation

Preheat oven to 350 F. Spray a heart shaped muffin tin or an 8×8 pan with cooking oil spray.

In the bowl of a stand up mixer cream butter, yogurt, and sugars together. Add in eggs one at a time then blend in the vanilla. Beat until well mixed.

In another bowl combine dry ingredients (both flours, cocoa powder, baking powder, and salt). Pour dry mixture into wet mixture and mix until mostly combined. Gently fold in the 3/4 cup of chocolate chips (you’ll use the white ones later).

Spread batter into the prepared pan or dish. Bake about 15-20 minutes or until a toothpick inserted comes out almost clean. (Check at about 18 minutes.) You don’t want to over bake the brownies. Just makes sure sides are firm to the touch and middle is set. Remove brownies from oven and let cool 10 minutes.

Meanwhile, in a microwave safe bowl add white chocolate chips. Heat for 30 seconds, stir, and heat again for additional 30 second increments until chocolate is melted.

Remove brownies from the heart mold pan. If using an 8×8 don’t worry about removing from pan just yet. Top with the white chocolate drizzle (just drizzle it on with a fork or your preferred method). Let cool on a cooling rack at least 20 minutes.

Place prepared strawberries as the “hearts” on top of your brownies. (If you used an 8×8 cut into 8 or 10 squares, then top with berries.) Serve to the ones you love!

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