Preheat oven to convection 350 degrees Fahrenheit.

In a medium sized bowl, add your room-temperature butter and granulated sugar and mix them together.

Add the eggs and egg yolks to the bowl and mix with a whisk until the mixture turns an off-white color (2-3 minutes, gives brownie the crackly top!)

Stir the vegetable oil and vanilla into your mixture.

Lastly, stir in the dry ingredients — cocoa powder, all-purpose flour, cornstarch, and baking soda.

Line an 8x8 square pan with parchment paper, and then pour brownie batter evenly into the pan.

Put pan in the oven for 28-32 minutes at 350 degrees Fahrenheit.

Let your brownies cool in the pan for about 10 minutes before putting in the fridge to fully chill for about 15 minutes. You can skip this step, although it helps my brownies not get crumbly when I cut them!

While brownies are chilling, in a separate bowl, add your room temperature butter and beat until mixture turns off-white. Then add your powdered sugar until fully incorporated and mixture is slightly thick. Next, add your strawberry extract, pink food coloring, heavy cream, and a pinch of salt.

Once brownies are fully chilled, remove them from the fridge, and evenly spread the fluffy pink frosting over the brownies.

(I also added valentines day marshmallows on top!)

Cut into 16 squares (4x4) and enjoy! These can be eaten fresh or stored in the refrigerator for up to 10 days!