Glazed Brownie Hearts Recipes

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 BROWNIES

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 13 by 9 by 2-inch-baking pan with parchment or wax paper, so that the edges of the paper come up the sides. Lightly butter the paper.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Combine the semi-sweet and unsweetened chocolates and the butter in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a gentle simmer over medium heat. Turn off the heat. Set the bowl on the pan, over the heated water, to melt the chocolate gently. Whisk until smooth.
• In a large bowl, whisk together the sugar, eggs, and vanilla. Stir the chocolate mixture into the egg mixture until evenly blended. Add the dry ingredients and mix just until blended. Take care not to over mix the batter. Transfer the batter to the prepared pan.
• Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, about 25 to 30 minutes. Cool the brownies in the pan on a rack. To make the glaze, put the semi-sweet chocolate in a medium heatproof bowl. In a small saucepan, boil the heavy cream, and pour it over the chocolate. Let stand for 5 minutes, then stir until melted and smooth. Spread the glaze evenly over the brownies and let set at room temperature.
• Lift the edges of the paper to take the brownies out of the pan. Cut the brownies into 24 squares. Serve.

TRADITIONAL GLAZED BROWNIE HEARTS

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. Grease foil on bottom only of pan with shortening or cooking spray. Make and bake brownie mix as directed on box. Cool completely, about 1 hour.
• Using foil to lift, remove brownie from pan; remove foil. With deep 2 1/2-inch heart-shaped cookie cutter, cut 14 brownies. Place brownie hearts on a cooling rack or waxed paper.
• In microwavable bowl, microwave frosting uncovered on High 10 to 30 seconds. Stir; frosting will be thick and spoonable. DO NOT BOIL. Carefully spoon melted frosting over brownies to glaze, allowing excess to drip down sides. Sprinkle with candy sprinkles before frosting sets.

GLAZED BROWNIE HEARTS

Steps:

• Heat oven to 350ºF. Line bottom and sides of 9x13-inch rectangular baking pan with foil. Grease bottom only of foil with shortening or cooking spray.
• Stir brownie mix, water, oil and eggs in large bowl until well blended. Spread in pan. Bake 18 to 20 minutes or until toothpick inserted 2-inches (5 cm) from side of pan comes out almost clean. Cool completely, about 1 hour, on cooling rack.
• Using foil to lift, remove brownie from pan; remove foil. With 2 1/2-inch heart-shaped cookie cutter, cut 10 brownies. Place brownie hearts on a cooling rack or waxed paper.
• In microwaveable bowl, microwave frosting uncovered on High 10 to 20 seconds. Stir; frosting will be thick and spoonable. DO NOT BOIL. Carefully spoon melted frosting over brownies to glaze, allowing excess to drip down sides. Sprinkle with candy sprinkles before frosting sets.

CARAMEL-DRIZZLED 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 15 minutes.
• Using foil to lift, remove brownies from pan, and peel foil away. With deep 3-inch heart-shaped cookie cutter, cut 7 brownies. Save leftover pieces for snacking.
• In small microwavable bowl, microwave caramels and whipping cream uncovered on High 30 seconds; stir. Continue microwaving in 15 second intervals, until mixture can be stirred smooth.
• Arrange brownies on serving plate. Drizzle about half of the caramel mixture over brownies. Sprinkle with pecans. Serve with remaining caramel mixture.

GLAZED BROWNIE HEARTS

Steps:

• 1. Heat oven to 350. Line bottom and sides of 13 x 9 - inch pan with foil. Grease foil on bottom of pan only with shortening or cooking spray. Make brownie mix as directed on box. Bake as directed for 13 x 9 - inch pan. Cool completely, about 1 hour. 2. Using foil to lift, remove brownie from pan; remove foil. With deep 2 1/2 inch heart-shaped cookie cutter, cut 14 browines. Place brownie hearts on a cooling rack or waxed paper. 3. In a microwaveable bowl, microwave frosting uncovered on high 10 - 30 seconds. Stir; frosting will be thick and spoonale. DO NOT BOIL. Carefully spoon melted frosting over brownies to glaze, allowing excess to drip down sides. Sprinkle with candy sprinkles before frosting sets. For added color and texture, mix 1/4 cup Betty Crocker Rich and Creamy Vanilla Frosting and enough red food coloring to make pink frosting in a microwavable bowl. Microwave on HIGH 10 seconds. Drizzle over chocolate glazed hearts.