Delight somebody special with the ultimate brownie — moist, fudgy and cut into hearts.
- Portion size 30 servings
- Credits : Canadian Living Magazine: February 2006
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
- Iron 3.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 4.0