for the brownies
1/3 cup Dutch-processed cocoa
1 1/2 teaspoons instant espresso (optional)
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups sugar
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate, cut into 1/2-inch pieces
You will also need:
12-14 reip, pointy fresh strawberries
1 cup whipping cream
1 tablespoon confectioners sugar
2 inch round biscuit cutter
Heat oven to 350F degrees. Make a foil sling for your 13 x 9 inch pan. Spray with nonstick cooking spray.
Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool completely.
While the brownies are cooking, prepare your “hats”. Slice the stem off the strawberries, creating a flat bottom, and a little bit off the tip, creating a small flat top. Combine the confectioners sugar with the cream and whip to stiff peaks.
When the brownies are completely cool, cut out 12-14 rounds with the biscuit cutter. Place a strawberrie on each and pipe whipping cream around the base and at the tip. Refrigerate until ready to serve.