Valentine Heart Brownies
Valentine Heart Brownies is an American recipe that serves 24. One portion of this dish contains around 3g of protein, 16g of fat, and a total of 246 calories. For 38 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 766 people were glad they tried this recipe. Several people really liked this dessert. Head to the store and pick up granulated sugar, flour, unsweetened cocoa powder, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. It is brought to you by The Suburban Soapbox. Overall, this recipe earns a rather bad spoonacular score of 16%. Similar recipes include Valentine Heart Brownies, Valentine Heart Pizza, and Valentine Heart Gummies.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
32 gummy candy hearts
7 ounces semi sweet chocolate chunks
2 cups white chocolate melting wafers
3 large eggs, at room temperature
3/4 cup all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon kosher salt
16 pretzel stick, broken into two equal pieces
3 sticks unsalted butter, cut into cubes
1 cup unsweetened cocoa powder
1 teaspoon vanilla bean paste or pure vanilla extract
Equipment:
baking pan
sauce pan
whisk
bowl
oven
stand mixer
cookie cutter
cutting board
knife
frying pan
microwave
Cooking instruction summary:
Preheat oven to 350 degrees.Butter and flour a 9 inch square baking pan, set aside.In a large bowl, whisk together the flour, cocoa powder and salt, set aside.In a small saucepan, melt half the butter over medium heat, stirring occasionally. Put the remaining butter in a medium bowl and pour the melted butter over top and stir to melt. The butter should look creamy but still have small pieces of unmelted butter throughout.In the bowl of a stand mixer, mix the eggs and sugar on medium until thick and pale yellow. Add the vanilla and turn the mixer to low, add 1/3 of the dry ingredients to the mixer and then 1/3 of the butter stirring. Continue alternating ingredients until well combined. Add the chocolate and mix well.Pour the batter into the prepared baking pan and spread evenly. Bake for 40-45 minutes or until a cake tester inserted into the center comes out with a few crumbs sticking to it. Cool in the pan until the brownie is just a bit warmer than room temperature.Run a knife around the edges of the brownie and invert onto a cutting board. Using a heart shaped cookie cutter, cut out brownies and set aside.Place the chocolate in a microwave safe bowl and melt in the microwave at 30 second increments, stirring each time until smooth.Divide the chocolate between two zip top bags. Add pink food coloring to one of the bags and stir to combine.Snip off one corner of the bag and drizzle the chocolate over the brownie hearts.Snip the corner off of the remaining bag of melted chocolate and drizzle over the brownie hearts.Allow the chocolate to cool and firm up.Assemble the arrows by sticking one end of the broken pretzel into the top of one gummy heart. Make the other half of the arrow by sticking one end of the remaining pretzel half into the bottom of a gummy heart.Gently push the broken end of each arrow into the heart on opposite sides to form the arrow.Repeat with remaining arrows and hearts.Serve.
Step by step:
1. Preheat oven to 350 degrees.Butter and flour a 9 inch square baking pan, set aside.In a large bowl, whisk together the flour, cocoa powder and salt, set aside.In a small saucepan, melt half the butter over medium heat, stirring occasionally.
2. Put the remaining butter in a medium bowl and pour the melted butter over top and stir to melt. The butter should look creamy but still have small pieces of unmelted butter throughout.In the bowl of a stand mixer, mix the eggs and sugar on medium until thick and pale yellow.
3. Add the vanilla and turn the mixer to low, add 1/3 of the dry ingredients to the mixer and then 1/3 of the butter stirring. Continue alternating ingredients until well combined.
4. Add the chocolate and mix well.
5. Pour the batter into the prepared baking pan and spread evenly.
6. Bake for 40-45 minutes or until a cake tester inserted into the center comes out with a few crumbs sticking to it. Cool in the pan until the brownie is just a bit warmer than room temperature.Run a knife around the edges of the brownie and invert onto a cutting board. Using a heart shaped cookie cutter, cut out brownies and set aside.
7. Place the chocolate in a microwave safe bowl and melt in the microwave at 30 second increments, stirring each time until smooth.Divide the chocolate between two zip top bags.
8. Add pink food coloring to one of the bags and stir to combine.Snip off one corner of the bag and drizzle the chocolate over the brownie hearts.Snip the corner off of the remaining bag of melted chocolate and drizzle over the brownie hearts.Allow the chocolate to cool and firm up.Assemble the arrows by sticking one end of the broken pretzel into the top of one gummy heart. Make the other half of the arrow by sticking one end of the remaining pretzel half into the bottom of a gummy heart.Gently push the broken end of each arrow into the heart on opposite sides to form the arrow.Repeat with remaining arrows and hearts.
9. Serve.
Nutrition Information:
covered percent of daily need
