Cupids Heart Shaped Brownies Recipes

CUPID'S HEART SHAPED BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts; spread into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Use foil handles to lift brownies from pan. Cut into heart shapes with 2-inch cookie cutter. Reserve scraps for snacking or other use. Decorate cutouts with frosting and sprinkles.

BROWNIE HEARTS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes.
• Using foil to lift, remove brownies from pan, and peel foil away. With deep 2 1/2-inch heart-shaped cookie cutter, cut 7 brownies. Save leftover pieces for snacking.
• Arrange brownies on serving plate. With small strainer, sprinkle brownies and plate with cocoa.

GLAZED BROWNIE HEARTS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 30 minutes.
• Using foil to lift, remove brownies from pan, and peel foil away. With deep 2 1/2-inch heart-shaped cookie cutter, cut 9 brownies. Set aside leftover pieces for snacking. Place brownie hearts on a cooling rack or waxed paper.
• In microwavable bowl, microwave frosting uncovered on High 10 to 30 seconds or just until melted and spoonable, but still thick. DO NOT BOIL. Carefully spoon melted frosting over brownies to glaze, allowing excess to drip down sides. Sprinkle with candy sprinkles before frosting sets. Allow frosting to set, about 2 hours. Store covered in a single layer at room temperature.

FUDGY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees. Spray a 13-by-18-by-1-inch baking pan with nonstick cooking spray and line with parchment paper; spray parchment with nonstick cooking spray and set aside.
• Melt unsweetened chocolate and butter in a heatproof bowl set over (but not touching) simmering water; remove from heat and let cool. In a medium bowl, mix together flour and chocolate chips; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, vanilla, and salt on high until ribbons form, 7 to 9 minutes. With the mixer on low, slowly add melted chocolate. Fold in flour mixture.
• Pour batter into prepared pan, spreading evenly. Bake until a cake tester inserted into the center comes out clean, 25 to 28 minutes, rotating pan halfway through baking. Brownies may seem underbaked, but will continue to cook as they cool.
• Transfer brownies to a wire rack to cool. Transfer cooled brownies to refrigerator; chill at least 2 hours. Invert chilled brownies to remove from pan and peel off parchment paper. Reinvert brownies and trim edges. Cut as desired.

HEART-SHAPED VALENTINE BROWNIES

Steps:

• Heat oven to 350°F.
• Line 15x10x1-inch pan with parchment; spray with cooking spray.
• Microwave chocolate and 3/4 cup butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add granulated sugar and preserves; mix well. Blend in eggs. Add flour; mix well.
• Pour into prepared pan; spread to evenly cover bottom of pan with batter.
• Bake 30 to 35 min. or until toothpick inserted in center comes out clean; cool completely.
• Beat cream cheese and remaining butter in medium bowl with mixer until blended. Add food coloring; mix well. Gradually beat in powdered sugar, 1/4 cup at a time.
• Use 2-1/2-inch heart-shaped cookie cutter to cut brownie into 20 shapes. Spread cream cheese mixture evenly onto 8 brownie hearts, adding about 1 Tbsp. cream cheese mixture to each heart. Cover with remaining heart cutouts.

CUPID'S BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and walnuts until well blended. Spread batter into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.
• Lift brownies from pan onto cutting board, using foil handles. Cut into heart shapes using 2-inch cookie cutter. Reserve scraps for snacking or other use. (See Tip.) Decorate heart cutouts with the frosting and sprinkles.