Brownie Hearts Recipes

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.

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. Grease bottom only of foil with shortening or cooking spray. Make and bake brownie mix as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• Using foil to lift, remove brownie from pan. Remove foil. With deep 3-inch heart-shaped cookie cutter, cut 12 brownies.
• In medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 3 minutes, stirring every minute, until caramels are melted.
• Arrange brownies on serving plate. Drizzle caramel mixture over brownies. Sprinkle with pecans.

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.

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.

Steps:

• Prepare brownie mix according to package directions, adding mint extract to batter. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Meanwhile, in a small bowl, cream the butter, confectioners' sugar, vanilla and, if desired, food coloring until light and fluffy. Transfer to a pastry bag. Set aside., Line a baking sheet with parchment. Dust with cocoa; set aside. Cut brownies into 15 rectangles. Using a 1-1/2-in. heart-shaped cookie cutter, cut out a heart from the center of each brownie. Reserve cutout centers for another use. Place brownies on prepared baking sheet. Pipe frosting into centers of brownies.

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.

Steps:

• Preheat air-fryer to 325°. Line a 6-in. square or round cake pan with parchment, letting ends extend up sides. In a small microwave-safe bowl, melt butter and 1 cup chocolate chips; stir until smooth. Cool slightly. In a small bowl, beat eggs and sugar. Stir in water and vanilla extract. Combine flour, baking soda and salt; gradually add to chocolate mixture. Fold in remaining 1/2 cup chocolate chips., Pour into prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs (do not overbake), 40-45 minutes. Tent with foil as needed to prevent overbrowning. Cool on a wire rack., Lifting with parchment, remove brownies from pan. Cut into squares.

Steps:

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

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
• Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
• Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
• Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 18 minutes. Let cool in tins and pan on wire racks.
• Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.