STRAWBERRY JAM BROWNIES RECIPES

Steps:

• Preheat oven to 350F degrees. Set the oven rack in the middle of the oven.
• Line a regular muffin pan with cupcake liners. Set aside.
• Add butter and chocolate to a microwave safe bowl and melt in 30-second increments. Set aside to cool.
• In a large bowl mix together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
• In another bowl, either using a hand mixer or stand mixer, whisk together eggs and sugar. Add vanilla extract and sour cream, whisk on medium speed until smooth, for about 1 minute.
• Add the melted chocolate and butter mixture to the egg mixture and whisk until smooth, for about 30 seconds.
• With the mixer on low speed, slowly add in the flour mixture, about ¼ cup at a time, as soon as the flour has been mixed in, turn off the mixer, to avoid over-mixing the batter.
• The batter will be thick and shiny.
• Fill the cupcake liners ⅔ of the way full with batter.
• Bake for 15-18 minutes some ovens may take 20 minutes. At the 15 minute mark check the cupcake for doneness. The center of the cupcake should spring back up if gently pressed.
• Add strawberries to a food processor and pulse until made into powder.
• Add butter and shortening to the bowl of a stand mixer, starting on low speed, then increasing the speed gradually to medium-high, cream together until fluffy and a pale yellow color.
• Turn the mixer off and add in strawberry powder, beat on medium speed until combined, for about 30 seconds.
• Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.
• If the mixture is too thick add 1 tablespoon of whole milk at a time. If the mixture is too runny, add more confectioners sugar, ½ cup at a time. The frosting should be soft and creamy and hold its shape.
• Pipe the frosting onto the cupcakes.
• For the Chocolate Covered Strawberries: Place chocolate in a bowl and microwave in 30 seconds increments, stirring after each round until fully melted.
• Stir in light corn syrup.
• Dip each strawberry into the cooled chocolate and place on each cupcake.

Steps:

• Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until partially set, about 1 hour 45 minutes.
• Heat oven to 350° F. In medium bowl, mix Crust ingredients. Press into ungreased 13 x 9-inch baking dish. Bake 10 minutes. Cool on cooling rack.
• In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread over cooled crust. Cover and refrigerate until cool and gelatin topping in bowl is partially set.
• Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm. To serve, cut into 4 rows by 3 rows.