Brownie Hearts and Brownie Bites

184 Ratings
  • 5 49
  • 4 61
  • 3 45
  • 2 21
  • 1 8

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.

Everyday Food, January/February 2003

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Recipe Summary

total:
1 hr
prep:
20 mins
Yield:
Makes 12 hearts
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Ingredients

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.

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  • 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.

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Reviews (7)

184 Ratings
  • 5 49
  • 4 61
  • 3 45
  • 2 21
  • 1 8
Martha Stewart Member
02/18/2015
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!
Martha Stewart Member
02/14/2015
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.
Martha Stewart Member
02/14/2013
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.
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Martha Stewart Member
02/10/2013
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.
Martha Stewart Member
04/26/2010
This is my go to brownie recipe. It's easy and always a hit. I don't usually do the cookie cutter part, however.
Martha Stewart Member
04/26/2010
This is my go to brownie recipe. It's easy and always a hit. I don't usually do the cookie cutter part, however.
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Martha Stewart Member
11/11/2007
The recipe I use everytime for brownies, excellent-moist and flavorable. I often use different shaped cookie-cutters depending on season-holiday.
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