Rich, fudgy brownie cups are overflowing with cool and creamy strawberry filling that will delight your senses! This is quite possibly the perfect dessert for spring!
I am not a huge lover of fruit in my desserts. I really love fruit on it’s own, but I prefer my dessert to be chocolate. Pure, unadulterated chocolate.
One of the few exceptions is strawberries and chocolate. I love these two together! These Strawberry Cream Filled Brownie Cups have such a divine contrast of textures and flavors. I just had to share these with you! But first a confession…
These photos are from nearly a year ago.
This was one of the first recipes I photographed to share on my brand new blog Turns out I went a little crazy in the kitchen, and I have dozens and DOZENS of photos and recipes from last year that I have still not gotten around to sharing with you! I wonder if that has anything to do with my life being ridiculously busy?? I know these are not the best pictures, but please don’t hold that against the dessert! These little cups are incredibly delicious!!
Anyway, back to the Strawberry Cream Filled Brownie Cups. I used my go-to brownie recipe because it’s the best. Why mess with the best? If you like rich, fudgy, easy brownies – make these! You will love them!
The strawberry cream is luscious. Ugh. It’s almost like a super light cheesecake. Cool, creamy, fruity, and not too sweet. It’s the perfect balance with the rich chocolate brownie! One bite will make you swoon! Just ask my hubby
Follow Back for Seconds and never miss a post!
Strawberry Cream Filled Brownie Cups
|Prep time||15 minutes|
|Cook time||18 minutes|
|Total time||33 minutes|
- 1 cup butter (melted)
- 2 1/2 cups sugar
- 4 eggs
- 1 cup cocoa powder
- 1 1/2 cup flour
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 4oz cream cheese (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 8oz Cool Whip
- 1 1/2 cup strawberries (chopped)
|Preheat oven to 350* |
In a large glass bowl melt the butter and mix in cocoa powder until smooth. Stir in sugar, vanilla and salt. Mix in the flour until the batter is smooth. Add eggs one at a time, stirring after each addition.
Pour batter into greased muffin tins. Bake 16-18 min or until toothpick inserted into the center of a brownie comes out clean or with fudgy crumbs. After about 5 minutes, remove from pans and let cool.
|Beat the cream cheese with the powdered sugar and vanilla until smooth. Stir in the cool whip and strawberries by hand. Fill the cooled brownie cups, and store them covered in the refrigerator.|