Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Brownie Hearts and Brownie Bites 3.7 (184) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 23, 2018 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 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. Print