Ingredients:

  • 1 stick (113 g) Unsalted Butter, cubed
  • 4 oz (115 g) Dark Chocolate (60-70% cocoa), chopped
  • 1 cup (200 g) Granulated Sugar
  • ½ cup (100 g) Light Brown Sugar, packed
  • 3 Large Eggs
  • 1 teaspoon (5 mL) Vanilla Extract (for brownie)
  • ¾ cup (90 g) All-Purpose Flour
  • ¼ cup (28 g) Unsweetened Cocoa Powder
  • ½ teaspoon (3 g) Salt
  • 4 oz (115 g) Cream Cheese, full-fat, softened
  • ¼ cup (56 g) Unsalted Butter, softened (for frosting)
  • 2 cups (240 g) Icing Sugar (Powdered Sugar), sifted
  • ½ teaspoon (2.5 mL) Vanilla Extract (for frosting)
  • 1-2 teaspoons (5-10 mL) Milk or Heavy Cream (if needed for consistency)
  • 16 Large, ripe Strawberries, washed and hulled

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper, leaving an overhang on two sides.
  2. Melt Chocolate & Butter: Combine the chopped dark chocolate and cubed butter. Melt gently over a double boiler or microwave until smooth. Remove and cool slightly.
  3. Mix Wet Ingredients: Whisk together the granulated sugar and brown sugar. Add the eggs one at a time, whisking vigorously for 30 seconds after each, until glossy. Stir in the vanilla and the cooled chocolate mixture.
  4. Combine Dry Ingredients: Sift together the flour, cocoa powder, and salt. Gently fold the dry mixture into the wet ingredients using a spatula until just combined. Do not overmix.
  5. Bake the Brownies: Pour batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a skewer inserted near the edge comes out with moist crumbs attached.
  6. Cool and Cut: Allow brownies to cool completely in the pan (1 hour). Once cool, use a small round cookie cutter (approx. 1.5-2 inches) to cut 16 perfect brownie circles.
  7. Prepare Frosting: In a mixer, beat the softened cream cheese and butter until smooth. Gradually add the sifted icing sugar, then beat until light and fluffy. Add vanilla and milk/cream if needed for consistency.
  8. Chill Frosting: Transfer the frosting to a piping bag fitted with a star tip (Wilton 1M recommended). Chill the filled piping bag in the refrigerator for 15 minutes.
  9. Prep Strawberries: Wash and hull the strawberries. Cut off the pointed tip of each strawberry (about 1/4 inch / 0.5 cm) so it has a flat base, ready to stand on the brownie.
  10. Assemble the Hats: Pipe a thick ring of frosting around the outer edge of a brownie circle (the Santa trim). Place the flat, cut end of a strawberry into the center of the ring. Finally, pipe a small dollop of frosting onto the very tip (hulled end) of the strawberry, forming the pom-pom.