Super Fudgy Brownie Hearts

Super Fudgy Brownie Hearts Author: Canadian Living Credits: Super Fudgy Brownie Hearts

Delight somebody special with the ultimate brownie — moist, fudgy and cut into hearts.

  • Portion size 30 servings
  • Credits : Canadian Living Magazine: February 2006

Ingredients

  • 7 oz unsweetened chocolate chopped
  • 1 cup butter
  • 4 eggs
  • 2 1/4 cups granulated sugar
  • 1 1/2 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt

Method

Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper, leaving overhang for handle; set aside.

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring occasionally. Let cool for 5 minutes.

In large bowl, beat eggs with sugar until pale and thickened; stir in vanilla. Pour chocolate mixture over top. Sift flour with salt over chocolate; fold in until blended. Scrape into prepared pan.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 30 minutes. Let cool in pan on rack for 10 minutes.

Using parchment paper, lift brownies from pan onto cutting board. Using 1-3/4-inch (4.5 cm) heart-shaped cookie cutter, cut out brownies, rinsing and drying cutter between cuts.

Place on parchment or waxed paper-lined tray; cover loosely with plastic wrap. Let cool completely. (Make-ahead: Store brownies in airtight container for up to 5 days.)

Nutritional facts <b>Per piece:</b> about

  • Sodium 53 mg
  • Protein 1 g
  • Calories 99.0
  • Total fat 6 g
  • Cholesterol 25 mg
  • Saturated fat 4 g
  • Total carbohydrate 12 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Super Fudgy Brownie Hearts

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