Preheat oven to 350 degrees and line a 9x12” jellyroll pan with parchment paper. Spray with nonstick cooking spray; set aside. Whisk Vital Farms eggs in a medium bowl. Add oil and coffee, then whisk until well-blended.
Add Foodstirs’ organic brownie mix and stir until combined and the batter is smooth. Pour batter into pan and spread evenly into a thin layer. Bake for 12-15 minutes, until center is baked through. Remove from oven and cool completely.
Cook the strawberries in a medium saucepan over medium heat. Stir frequently until the strawberries are thawed and broken down into small pieces. Pour mixture through a mesh strainer, pressing on strawberries to collect as much pulp as possible. Pour strawberry puree back into saucepan and simmer 3 minutes more, until slightly thickened. Set aside to cool.
In a large bowl, using an electric hand blender, mix the butter until smooth. Add three tablespoons of cooled strawberry puree then slowly blend in organic frosting mix. Beat mixture together until smooth and creamy, about 2 minutes. Place frosting into a piping bag, or plastic storage bag; set aside.
Press the heart shaped cutters into the cooled brownie to make as many large and small brownie hearts as desired. Use the piping bag to completely frost the top surface of one brownie heart. Top with a second heart, gently pressing down to make a sandwich. Dust with powdered sugar to garnish. Repeat with remaining brownie hearts and frosting.