20 strawberries, washed, tops cut off & hulled (taking the white inside part out from the top)
1 box brownie mix
For the white buttercream icing: 4 cups powdered sugar, 1 stick (1/2 cup) unsalted butter at room temperature, 1/4 cup milk, 1 teaspoon vanilla extract
1. Make the brownies according to the package directions, I made mine in the smallest sized pan (8x8) so that the brownies were thicker.
2. Make the buttercream icing by first beating the butter until smooth and then mixing all the ingredients together. If you need to add more liquid, add milk a teaspoon at a time until the consistency is just right.
3. Cut out your brownies with a 1” circle cookie cutter. I used a pastry bag to pipe the icing onto the brownie circles and then top with a strawberry, I cut out the strawberries centre so they were lighter and so that the icing had someplace to go into once the strawberry was placed on top.
4. Then I put a little dab of the icing on the top to finish off the “hat”.