Valentine's Brownie Petits Fours

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READY IN: 53mins
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
  • BROWNIES
  • 1
    (19 1/2 ounce) package pillsbury brownie classics traditional fudge brownie mix
  • 12
    cup oil
  • 14
    cup water
  • ICING
  • 1
    (6 ounce) package semi-sweet chocolate chips (1 cup)
  • 1
    (16 ounce) can pillsbury creamy supreme fudge frosting
  • 1
    teaspoon vanilla
  • red cake decorating gel (optional)
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DIRECTIONS

  • Set oven to 350 degrees F.
  • Line a 13 x 9-inch baking dish with foil extending the foil over sides of the pan.
  • Grease only bottom of the foil.
  • In a large bowl combine the brownie mix with oil, water and eggs; beat 50 strokes with a wooden spoon.
  • Spread batter into greased foil-lined baking pan.
  • Bake for about 28-30 minutes or until set (do not overbake!).
  • Cool 1 hour in pan (or until completely cooled).
  • Remove brownies from pan by lifting the foil.
  • Place the unsliced brownies in the freezer; freeze for 30 minutes.
  • Using a Valentines heart-shaped cookie cutter cut into heart shapes or using a knife slice into 1-1/4-inch squares or as desired.
  • Return to freezer while preparing the icing.
  • For the icing; in a medium saucepan melt the chocolate chips over very low heat, stirring constantly.
  • Add in canned frosting and vanilla; mix to combine, then heat 1-2 minutes or until of desired coating consistancy, stirring constantly; remove from hea.
  • To coat each heart or square with icing; place the brownie on fork over the sauce, spoon the icing over brownie, coating all sides except the bottom (if icing thickens heat over low heat until desired consistancy).
  • Place on small flat sheet lined with wax paper.
  • Repeat with all the brownie heart or squares.
  • Place in refrigerator to firm up.
  • Drizzle the tops of the cold squares with red decorator icing if desired.
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