Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Brownie Hearts and Brownie Bites 3.7 (184) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 23, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hr Yield: 12 hearts 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. Ingredients ½ pound (2 sticks) unsalted butter 2 ½ cups packed light-brown sugar 6 ounces unsweetened chocolate 4 large eggs 2 teaspoons vanilla extract 2 cups flour ½ teaspoon salt Confectioners' sugar, colored sugar, cocoa, or crushed toffee bits, for decoration Directions 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. 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. 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. Rate it Print