• Preheat oven to 180 degrees. Line 12 muffin tins with cupcake papers.
• Melt the butter and chocolate together in a large saucepan or in short bursts in the microwave.
• In a bowl beat the eggs with the sugar and vanilla.
• Sift the flour into another bowl and add the salt.
• Let the chocolate mixture cool a bit before beating in the egg and sugar mixture, and then the nuts, white choc chips and flour.
• Fill cupcake liners about 3/4 full with mixture and bake for around 20 minutes.
• When it’s ready the top should be dried to a pale brown but the middle still dark and slightly gooey.

Decorations

• Cut the base off each strawberry so they can sit upright.
• Melt the white chocolate and spoon into a plastic zip lock bag. Snip a small corner off one end of the bag and carefully pipe a dot on the tip of each strawberry. Allow to cool and harden.
• Pipe a dot about the size of a 10cm coin in the middle of each brownie and press a strawberry down on each cupcake. This acts like a tasty glue!
• Beat the cream with electric beaters until firm peaks form. Spoon into a piping bag with a star nozzle attached and pipe little stars around the base of each strawberry.