Ingredients
BROWNIE BASE
1 (19 ounce) package fudge brownie mix
1/2 cup oil
1/4 cup water
2 eggs
3/4 cup semisweet chocolate chunk
FILLING
2 cups whipping cream, whipped
4 ounces cream cheese, softened
1/4 cup powdered sugar
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Heat oven to 350 degrees. Grease bottom and sides of a 9 inch springform pan OR a 12x8 inch baking dish. In a large bowl, combine brownie mix, oil, water, and eggs. Beat approx 50 strokes by hand. Stir in chocolate chunks. Spread batter in greased pan. Bake at 350 for 45-50 minutes or until center is almost set. Cool 1 hour or until completely cooled. In a large bowl, beat cream cheese and powdered sugar until smooth. Stir in melted vanilla chips. Fold in 1/3 of whipped cream. Fold in remaining whipped cream. Reserve 1 cup mixture for piped edge. Spread remaining mixture over brownie. Using cake decorating bag with a star tip, pipe decorative border around edge of brownie, making sure border doesn't touch the edge of the pan. Cover and refrigerate at least 2 hours. Meanwhile in food processor OR blender, process strawberries until smooth. Strain to remove seeds. In a small saucepan, combine 3 Tbsp sugar and cornstarch. Stir in strawberry puree. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature. About 1 hour before serving, arrange fresh strawberries over filling. Refrigerate until serving time. With a sharp knife, loosen dessert from sides of pan. Cut into wedges. Serve with a drizzle of strawberry sauce over each piece. Store in refrigerator.
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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Achievable elevated desserts — laminated doughs, cakes, custards
Light brown sugar — chocolate chip cookies, brown butter, sauces
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Electric slicer for paper-thin charcuterie, cheese, vegetables