Super Fudgy Brownie Hearts

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.)

Additional information :

Tips:
For clean edges, rinse cutter in hot water and dry between cutting brownies.

Refrigerate brownie scraps in airtight container for up to 2 weeks (or freeze for longer storage) and use to top ice cream.

Source : Canadian Living Magazine: February 2006