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Brownie Hearts and Brownie Bites

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After you cut out the hearts, roll the brownie leftovers into bite-size morsels. Once coated with cocoa or sugar, they resemble truffles. You'll get about 44 bites.

  • Prep:
  • Total Time:
  • Yield: Makes 12 hearts

Source: Everyday Food, January/February 2003

Ingredients

  • 1/2 pound (2 sticks) unsalted butter
  • 2 1/2 cups packed light-brown sugar
  • 6 ounces unsweetened chocolate
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1/2 teaspoon salt
  • Confectioners' sugar, colored sugar, cocoa, or crushed toffee bits, for decoration

Directions

  1. Preheat oven to 325 degrees. Butter bottom of a 9-by-13-inch baking pan; cut a piece of waxed paper to fit the bottom, and press it onto the buttered surface. In a large microwave-safe bowl, combine butter, brown sugar, and chocolate. Microwave on high for 1 minute; stir. If the chocolate is not softened, continue to microwave at 10-second intervals, removing before it's completely melted.

  2. Beat eggs and vanilla into the melted chocolate with a wooden spoon. Beat in flour and salt. Pour batter into the prepared pan, and smooth the top. Bake until a toothpick inserted in the center comes out almost clean, 35 to 40 minutes. Let cool.

  3. Run a knife around the edge of the pan. Turn the brownie cake out onto a baking sheet, and flip over onto a work surface. Cut out the brownies with a 2 1/2-inch heart-shaped cookie cutter. Dust with cocoa if you like. Form the scraps into 1-inch balls, and roll them in the coating of your choice.

Cook's Notes

If you don't have a heart-shaped cutter, you can cut the brownies into squares or other shapes. If you like, add 1 cup chopped nuts to the batter, or decorate the top of each brownie with a whole pecan or walnut.

Reviews Add a comment

  • cmore
    18 FEB, 2015
    The only good thing about the brownies were the shape. The brownies had such a deep dark chocolate taste there were not sweet at all. I will not try these brownies again. Shame on you Martha!
    Reply
  • KarenM1
    14 FEB, 2015
    Such a creative and frugal idea! Especially using the leftover brownie bits to prepare truffles. For those of you whose brownies crumbled, you have to let brownies cool to just the right temperature before cutting them. Yet, please note, I haven't tried out this recipe yet :-) I might have to eat my words (and the crumbs) later.
    Reply
  • ajamom
    14 FEB, 2013
    Total disaster. Tasted great, but completely cracked so you couldn't cut hearts out of it. Unfortunate experiment the night before a kindergarten party, but I find most of MS baking recipes are either fantastic or a disaster.
    Reply
  • The2aces
    10 FEB, 2013
    A perfectly fine brownie recipe, but WHY it tells you to put a piece of wax paper in the bottom, I have no idea. TERRIBLE! Never put wax paper in the oven! It will get totally baked into your brownies and either ruin them, or you'll waste time trying to pick it off as it rips. Use parchment or aluminum instead.
    Reply
  • Kadre
    26 APR, 2010
    This is my go to brownie recipe. It's easy and always a hit. I don't usually do the cookie cutter part, however.
    Reply
  • Kadre
    26 APR, 2010
    This is my go to brownie recipe. It's easy and always a hit. I don't usually do the cookie cutter part, however.
    Reply
  • Patticakenc
    11 NOV, 2007
    The recipe I use everytime for brownies, excellent-moist and flavorable. I often use different shaped cookie-cutters depending on season-holiday.
    Reply