Brownie Bites

1. Preheat oven to 350°F and prep a 11×9 baking pan by buttering the pan and lining the parchment paper. 
2. In a small saucepan over low heat, melt butter and chocolate chips. Remove sauce pan from heat until it is just melted.
3. Remove from heat and whisk in sugar and eggs, one at a time. Pour into a medium bowl and mix in cocoa powder and salt. Next add in flour and fold into the batter with a spatula until the flour is fully mixed in. 
4. Our into brownie pan and cook for 45-50 minutes until baked through. Remove from the oven and let it cool in the pan for 15 minutes. Gently remove the brownie sheet from the pan by grabbing either side of the parchment paper and placing on a cooling rack to cool completely. 
5. While the brownies are cooling, make your strawberry ganache. 
6. When the brownies have cooled completely, cut out heart-shapes in the brownie sheet using a heart-shaped cookie cutter (veggie cutters work best because they have a grip and small handle to lift out – read post above for our recommendation.)Try to cut shapes as close to each other as you can to help reduce waste and make as many brownie bites as you can.
7. Remove the excess brownie pieces and save to enjoy later or discard. Top with strawberry ganache and sprinkles. Serve to your galentines or valentine and enjoy!!

Strawberry Ganache

1. Fill a double boiler/ small pot with 2 inches water. Over medium heat, bring water to a low boil. Once at a low boil, rest double boiler top (If you do not have a double boiler and are using a small pot, find a glass bowl to place on top that is a bit wider than the edge of the pot). 
2. Add white chocolate chips and heavy cream to double boiler. Keep whisking until evenly melted and mixed together. As soon as the chocolate melts, remove from heat and whisk in strawberry preserves 1 tbsp at a time. Add a drop of red food coloring to give a brighter pink color. Whisk until combined. Let it cool for about 15 minutes before spreading on the brownies.