Valentines Brownies with Strawberry Sauce and Whipped Cream

Yield: 1 8-inch circular pan
Oven Temperature: 325℉

Ingredients:

For the brownie batter:

• 1/2 c. salted butter
• 1/4 c. semi-sweet mini chocolate chips
• 1 c. sugar
• 2 tsp. vanilla
• 2 eggs
• 1/4 c. dark chocolate cocoa powder
• 1/2 c. flour*
• 1/4 tsp. baking powder
• 1/8 tsp. salt

For the strawberry sauce:

• 16 oz. fresh strawberries
• 1/3 c. sugar
• 1 tbsp. lemon juice
• 1/2 tsp. cornstarch

For the whipped cream:

• 8 oz. heavy whipping cream
• 3 tbsp. powdered sugar
• 1 tsp. vanilla
• Sprinkles (optional)

*You can easily make this gluten free by adding 1/2 c. of gluten free all purpose flour. You might need to add more vanilla. 

Instructions:

1. Preheat the oven to 325℉ and line/grease one 8-inch round cake pan.
2. In a large microwave safe bowl, melt the together the butter and the chocolate chips. Whisk in the sugar, vanilla, and eggs and beat until smooth.
3. Sift in the  dark cocoa powder, flour, baking powder, and salt and stir to combine. Spoon the batter into the prepared baking pan. Bake for 25-30 minutes or until the edges are cooked and the center is mostly set. Cool completely.
4. While you are waiting for your brownies to cool, make the strawberry sauce. Chop the fresh strawberries into quarters and add them to a medium sized sauce pan. Stir in the sugar and lemon juice and cook over a medium heat until the strawberries cook down into a sauce (15-20 minutes.) Chill.
5. To make the whipped cream, beat together the heavy cream, powdered sugar, and vanilla until stiff peaks form. Set in the fridge until you are ready to eat. 
6. To assemble, place a small brownie square in the bottom of a bowl, top with whipped cream, strawberry sauce, and sprinkles. Honestly, I'm not sure that I even needed to but in this step.