Brownie Hearts
Author: Betsy Cohen
Prep time: 35 mins
Cook time: 40 mins
Total time: 1 hour 15 mins
  • 4 ounces unsweetened chocolate
  • 12 tablespoons (1-1/2 sticks) unsalted butter
  • 4 eggs
  • pinch of salt
  • 2 cups sugar
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 cups peppermint baking chips, optional
  1. For the brownie hearts:
  2. Preheat the oven to 325º. Spray 9” x 13” baking pan with nonstick cooking spray and line with parchment paper. Set aside.
  3. Microwave the chocolate and butter together until melted. Set aside.
  4. Whisk together the flour and baking powder. Set aside.
  5. Place the eggs and pinch of salt into a mixing bowl. Mix on low speed for 20 seconds. Add the sugar. Mix on low speed until combined. While the mixer is on, add ½ of the chocolate mixture. Combine. Add ½ of the flour mixture. Add the vanilla. Alternate again until the remaining chocolate and flour mixtures have been thoroughly incorporated.
  6. Spread ½ of the batter into the prepared pan. Sprinkle 1 cup of peppermint chips over the batter. Spread the remaining batter over the chips. Sprinkle the remaining chips over the top and use the back of a spoon to gently press them into the batter.
  7. Bake at 325º for 40 minutes. Remove from the oven and cool completely.
  8. Once cool, use a heart shaped cookie cutter to cut into Brownie Hearts.
  9. Betsy's tidbits:
  10. Brownie Hearts are delicious cold but may, also, be served at room temperature.
  11. Any pink and white or red and white candy may be used as a substitute for the peppermint baking chips. If you strike out on all fronts, simply eliminate this step and you will still have delicious Brownie Hearts.
  12. The number of servings will vary depending on the size of the heart shaped cookie cutter.
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