Yesterday, the kids and I started working on Valentine goodies for their teachers. I wanted something easy, cute, and yummy, so I made a variation to what we did last year for Valentine's day. The changes? Using dark chocolate and covering them with a thin frosting. Oooooooooh boy, they're GOOD!!!
I have my sister-in-law, Shannon, to thank for converting me to the dark side, of chocolate that is. It's a new love of mine!
Here's what you'll need:
Cookie Sheet Brownies
3 C. sugar
6 eggs
3 1/2 C. flour
3 1/2 cubes margarine (I used to make this with butter, but found that margarine is better in this recipe)
1 C. dark cocoa
1/2 C. corn syrup
1 T. vanilla
Dark Chocolate Frosting
4 heaping T. dark cocoa powder
1 3/4 cubes butter
8 T. milk
1 tsp. vanilla
1 lb. powdered sugar
Melt the butter in a large, microwavable bowl. Add the cocoa powder and stir well. Then add the milk, vanilla, and powdered sugar. Whisk together until smooth.
You'll want this quite runny, so I put my frosting in the microwave for about 15 seconds on High to melt it a little. Then with a spoon, I poured some frosting on top of each of the brownie hearts until they were mostly covered, if not completely.
Try this out; they are oh, so yummy and so adorable!!
I have my sister-in-law, Shannon, to thank for converting me to the dark side, of chocolate that is. It's a new love of mine!
Here's what you'll need:
Cookie Sheet Brownies
3 C. sugar
6 eggs
3 1/2 C. flour
3 1/2 cubes margarine (I used to make this with butter, but found that margarine is better in this recipe)
1 C. dark cocoa
1/2 C. corn syrup
1 T. vanilla
Dump everything together and mix well. 
Pour into a greased and floured large, rimmed cookie sheet. Bake for about 30 minutes at 350 degrees. When cool, cut with a heart-shaped cookie cutter (mine was a mini one). 
Place on a cooling rack. 
Put the heart filled rack on top of either wax paper or aluminum foil. Drizzle each brownie heart with frosting. 
Place in the fridge to set the frosting. Scrape the frosting underneath the cooling rack and put it back into your frosting bowl to reuse.
Pour into a greased and floured large, rimmed cookie sheet. Bake for about 30 minutes at 350 degrees. When cool, cut with a heart-shaped cookie cutter (mine was a mini one). Place on a cooling rack. Put the heart filled rack on top of either wax paper or aluminum foil. Drizzle each brownie heart with frosting. Place in the fridge to set the frosting. Scrape the frosting underneath the cooling rack and put it back into your frosting bowl to reuse.Dark Chocolate Frosting
4 heaping T. dark cocoa powder
1 3/4 cubes butter
8 T. milk
1 tsp. vanilla
1 lb. powdered sugar
Melt the butter in a large, microwavable bowl. Add the cocoa powder and stir well. Then add the milk, vanilla, and powdered sugar. Whisk together until smooth.
You'll want this quite runny, so I put my frosting in the microwave for about 15 seconds on High to melt it a little. Then with a spoon, I poured some frosting on top of each of the brownie hearts until they were mostly covered, if not completely.Try this out; they are oh, so yummy and so adorable!!
Or if you don't want to worry about the frosting, then just dust them with powdered sugar.
10 comments:
Hannah,
You and I are on the same page!
Larid wonders if you need a sampling crew.
Hi, this recipe sounds really good! My husband loves brownies,I would like to make these but not sure what you mean by cubes of butter?
Hi Sheila, one cube of butter or margarine has 8 Tablespoons of butter and equals 1/2 a cup. So for this recipe you would need 1 3/4 cups butter or margarine OR that would be 24 Tablespoons of butter or margarine.
Not the most healthy recipe, but it's a good one! I hope your husband likes these. They're absolutely amazing covered with the frosting. Good luck!!
Thanks Hannah, sounds like I should've known that! Lol I've never been much of a cook but since I found your site my husband says I'm becoming Betty Crocker! :) thanks! Sheila
Sheila, you're just fine. Lots of people call them sticks or cubes or other names, so I'm glad you asked. And you go, Betty Crocker!!
Hello again! I'm making these brownies &I sure hope your not far away! Mine is really thick, is there no other liquid that goes in here? Are they supposed too be really thick?
Yes, Sheila, they're very thick. Sorry I'm late getting back to you. I hope they turned out okay!
That's okay, they turned out good except they're more like cake? Any ideas? Do you use all purpose flour or self rising?
That's right, they are more cake-like, which is why I use this recipe for cut-outs. They hold together really well. I've found that they're even better the day after you make them, which is the case with many desserts.
I use all purpose flour.
If you're looking for a more fudgy brownie, you'll have to try this one:
http://all-things-delicious.blogspot.com/2009/01/fudge-brownies.html
It might be more of what you're looking for. Not cakey at all!
Thank you so much for all your help! My husband loves them! I'll probably try the others too, he loves brownies!
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