Super Fudgy Brownie Hearts
Delight a classroom of kids or an office of coworkers with the ultimate brownie — moist, fudgy and cut into hearts.
Servings: 30
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 99 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 25 mg |
| sodium | 53 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 4% |
| folate | 2% |
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7 oz (210 g) unsweetened chocolate, chopped
1 cup (250 mL) butter
4 eggs
2-1/4 cups (550 mL) granulated sugar
1-1/2 tsp (7 mL) vanilla
1 cup (250 mL) all-purpose flour
1/4 tsp (1 mL) salt
Preparation:
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
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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
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