Brownie Hearts And Brownie Bites Food
BROWNIE HEARTS AND BROWNIE BITES
After you cut out the hearts, roll the brownie leftovers into bite-size morsels. Once coated with cocoa or sugar, they resemble truffles. You'll get about 44 bites.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h
Yield Makes 12 hearts
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Butter bottom of a 9-by-13-inch baking pan; cut a piece of waxed paper to fit the bottom, and press it onto the buttered surface. In a large microwave-safe bowl, combine butter, brown sugar, and chocolate. Microwave on high for 1 minute; stir. If the chocolate is not softened, continue to microwave at 10-second intervals, removing before it's completely melted.
- Beat eggs and vanilla into the melted chocolate with a wooden spoon. Beat in flour and salt. Pour batter into the prepared pan, and smooth the top. Bake until a toothpick inserted in the center comes out almost clean, 35 to 40 minutes. Let cool.
- Run a knife around the edge of the pan. Turn the brownie cake out onto a baking sheet, and flip over onto a work surface. Cut out the brownies with a 2 1/2-inch heart-shaped cookie cutter. Dust with cocoa if you like. Form the scraps into 1-inch balls, and roll them in the coating of your choice.
BROWNIE HEARTS
Heart-shaped brownies are the perfect Valentine's present. Make homemade heart-shaped brownies with a box of Betty Crocker™ Supreme Original Brownie Mix, unsweetened baking cocoa and a heart-shaped cookie cutter. Enjoy brownie hearts when you want to show off that you're as sweet as the treats you bake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 7
Number Of Ingredients 3
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
- Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes.
- Using foil to lift, remove brownies from pan, and peel foil away. With deep 2 1/2-inch heart-shaped cookie cutter, cut 7 brownies. Save leftover pieces for snacking.
- Arrange brownies on serving plate. With small strainer, sprinkle brownies and plate with cocoa.
Nutrition Facts : Calories 260, Carbohydrate 41 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Brownie Heart, Sodium 160 mg, Sugar 27 g, TransFat 0 g
BROWNIE BITES
These little gems are very easy to make. I started baking this recipe when my kids were in elementary school and they loved those mini brownies that you can buy 5 to package (Hostess, I think) in their lunch boxes. I didn't like buying them so I found this recipe and the rest is history. I have never gotten 40 muffins out of this recipe -- more like 32. I don't always put a nut on the top of the brownie bites. I used pecans in the picture because that's what I had -- use your favorite nut.
Provided by Lvs2Cook
Categories Quick Breads
Time 35m
Yield 40 muffins
Number Of Ingredients 7
Steps:
- In a medium-size pan, place butter and chocolate and heat over low heat. Stir occasionally until melted and smooth.
- Remove pan from heat and stir in sugar and vanilla.
- Add eggs, one at a time, stirring well after each addition.
- Stir in flour.
- Spoon batter into mini muffin pan sprayed with cooking spray, filling almost to the top. You can use mini muffin paper liners in the pan instead if you want.
- Place a walnut half on the top of each brownie.
- Bake in a 325º oven for about 20 minutes or until brownies look dry and feel firm to the touch. I do these in my convection oven and it takes about 15 minutes.
- Let cool in pans for about 10 minutes then transfer to wire rack to cool completely.
- Store in an airtight container.
Nutrition Facts : Calories 80.6, Fat 4.2, SaturatedFat 2.5, Cholesterol 20.1, Sodium 26.4, Carbohydrate 10.8, Fiber 0.6, Sugar 7.5, Protein 1.2
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