Brownie Hearts by Martha Stewart

"I've made this numerous times and it is a lot of fun. Also works really well with egg cookie cutters for Easter. Let your imagination run wild."
 
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Ready In:
55mins
Ingredients:
8
Yields:
12 hearts
Serves:
15
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ingredients

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directions

  • Preheat oven to 325 degrees.
  • Butter a 9-by-13-inch cake pan.
  • Cut a piece of waxed paper to fit the bottom, and press it onto 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 completely melted.
  • Beat the eggs and vanilla into the melted chocolate with a wooden spoon.
  • Beat in the flour and salt.
  • Pour into 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.

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