Little brownie cups make the perfect vessels to transport succulent sweet strawberry filling into your mouth!
So small, so decadent, you’ll want to savor every bite. I’ve tried this with different brownie recipes. They work pretty much the same other than the amount that they make and the variation in cooking times.
You can use a dark chocolate version if you prefer but I really liked this milk chocolate brownie and it received fantastic reviews from tasters!
Rich, chocolatey, moist and filled with fresh summer fruit, which makes all the difference!
They're topped off with a creamy tequila and strawberry liqueur laced frosting and for fun, a strawberry sugar coated almond! It's just too easy to devour more than one :)
Ingredients For Strawberry Filling
About 27 medium fresh strawberries
¼ cup sugar
1 tablespoon honey
1 ½ teaspoons lemon juice
Ingredients For Brownies
1 Duncan Hines Milk Chocolate Chunk Brownie Mix
1 large egg
¼ cup strawberry rum (instead of water)
¼ cup oil
1 tablespoon rose geranium, minced (or 1 teaspoon, dried)
24 almonds to garnish (I used Blue Diamond Strawberry Flavored Oven Roasted) a delicious new find
Ingredients For Frosting
¼ cup butter
1 cup powdered sugar
1 teaspoon heavy cream
2 tablespoons Tequila Rose Strawberry Cream Liqueur
Directions For Strawberry Filling
Coarsely chop strawberries with a hand chopper. Put them into a sauce pan along with the sugar, honey, and lemon juice. Heat to boiling for 30 seconds. Turn down to medium low and cook for 20 minutes until thickened. Allow to cool completely.
Directions For Brownies
Preheat oven to 325 degrees for dark non-stick, 350 for other surfaces. Spray two mini muffin tins with baking spray (24 total) Mix first four ingredients in bowl with hand mixer. Add rose geranium. Mix just enough to blend. Pour into muffin cups. Bake for 15 to 20 minutes, until a tester comes out clean.
As soon as you remove the brownies from the oven, while they are still warm, use a wooden spoon handle sprayed with cooking spray to make a small hole in the center of each brownie. Gently rotate the handle to create an indenture big enough for the filling but be careful not to go all the way through. Allow to cool.
Fill each brownie with approximately ¼ teaspoon of filling. You want it to just fill the hole but not go over the top.
Directions For Frosting
Combine all ingredients and blend with a hand mixer into a smooth frosting consistency.
You can pipe the frosting around the edges of the brownies or you can just decorate one side as I’ve done. I found that when I circled the entire top of the brownie it was too much and the filling got lost. Because I like the appearance of the strawberry center I thought an accent of frosting looked better.
Either way you’ll have leftover filling and frosting to make an additional batch or enjoy on other goodies.
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