2/3 cup Granulated Sugar, Plus 3 tablespoons, divided
2 large Eggs
1 teaspoon Pure Vanilla Extract
1/4 teaspoon Salt
1 cup White Whole Wheat Flour
1 cup Heavy Whipping Cream, Chilled
24 Strawberries, Or raspberries, or a mixture of both
Sparkling Sugar, Optional
Preheat oven to 350°F. Grease a mini muffin tin.
In a small saucepan over low heat, melt butter and chocolate chips, stirring often, until mixture is completely smooth.
Pour into a large bowl and stir in 2/3 cup sugar. Mix in eggs one at a time, then stir in vanilla.
Mix in salt and flour until well incorporated. Divide batter among mini muffin tin wells.
Bake for 10 minutes. Let cool slightly in pan and then remove to a cooling rack.
Beat whipping cream until soft peaks form, then add in 3 tablespoons sugar and continue to beat until stiff peaks form. Fit a pastry bag with a pastry tip and fill with whipped cream, or use a plastic zipper bag with the corner cut off.
Hull strawberries and place each one on top of a brownie. Using the pastry bag, pipe all around the base of the berry and then add a dollop on top. Sprinkle with sparkling sugar, if you like.