Heart Shaped Fudge Brownies

Two kinds of chocolate are used to make these favorite Heart Shaped Fudge Brownies. Drizzle with a sweet glaze or use them to make an ice cream sundae.

1 cup butter

8 oz. bittersweet chocolate, coarsely chopped

3 oz. semisweet chocolate, coarsely chopped

4 eggs, lightly beaten

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 tsp. vanilla

1 cup all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1 cup coarsely chopped pecans or walnuts, toasted

Vanilla Glaze:

2/3 cup powdered sugar

1 tsp. milk

1/2 tsp. vanilla

Line a 13 x 9 x 2 inch baking pan with heavy foil, extending over edges of pan. Butter the foil, set aside.

In a heavy saucepan, heat 1 cup butter and chocolates over low heat, stirring constantly until chocolate is melted and smooth. Set aside to cool slightly.

In a medium bowl, stir eggs, sugar, brown sugar and vanilla. Stir into warm chocolate mixture, cool to room temperature.

In a small bowl, stir flour, baking powder and salt. Fold flour mixture into chocolate mixture. Stir in pecans. Spread batter in prepared pan.

Bake at 350 degrees for 35-40 minutes or until brownies appear shiny, begin to crack on top and appear set. Do not over bake.

Cool in pan on a wire rack. Store covered in the refrigerator 12-24 hours before serving.

To serve-remove foil with brownies out of pan. Cut brownies with a 3 inch cookie cutter.

Drizzle with vanilla glaze. Chill until glaze is set.

Makes 10-12 hearts or 15 bars.

To make vanilla glaze: In a small bowl, whisk powdered sugar, milk, and vanilla. Stir in additional milk 1/2 tsp. at a time to make a drizzling consistency.

Makes 1/2 cup

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