Best Brownie Hearts Recipes

CARAMEL-DRIZZLED BROWNIE HEARTS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-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 and bake brownies as directed on box. 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 3-inch heart-shaped cookie cutter, cut 7 brownies. Save leftover pieces for snacking.
• In small microwavable bowl, microwave caramels and whipping cream uncovered on High 30 seconds; stir. Continue microwaving in 15 second intervals, until mixture can be stirred smooth.
• Arrange brownies on serving plate. Drizzle about half of the caramel mixture over brownies. Sprinkle with pecans. Serve with remaining caramel mixture.

TRADITIONAL CARAMEL-DRIZZLED BROWNIE HEARTS

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. Grease bottom only of foil with shortening or cooking spray. Make and bake brownie mix as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• Using foil to lift, remove brownie from pan. Remove foil. With deep 3-inch heart-shaped cookie cutter, cut 12 brownies.
• In medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 3 minutes, stirring every minute, until caramels are melted.
• Arrange brownies on serving plate. Drizzle caramel mixture over brownies. Sprinkle with pecans.

CARAMEL BROWNIE HEARTS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line an 8x8 inch baking pan with foil. Pour prepared brownie batter into foil-lined pan, and bake until brownies begin to pull away from the sides, 25 to 30 minutes. Cool completely.
• Lift brownies from pan in one piece. Use a 3 inch heart-shaped cookie cutter to cut 6 brownie hearts.
• Combine caramels and whipping cream in a large bowl. Microwave on High for 1 to 3 minutes, stirring every 30 seconds, until caramels are melted and cream is incorporated. Drizzle caramel sauce decoratively on brownie hearts. Sprinkle with chopped pecans, if desired.

TRADITIONAL GLAZED BROWNIE HEARTS

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. Grease foil on bottom only of pan with shortening or cooking spray. Make and bake brownie mix as directed on box. Cool completely, about 1 hour.
• Using foil to lift, remove brownie from pan; remove foil. With deep 2 1/2-inch heart-shaped cookie cutter, cut 14 brownies. Place brownie hearts on a cooling rack or waxed paper.
• In microwavable bowl, microwave frosting uncovered on High 10 to 30 seconds. Stir; frosting will be thick and spoonable. DO NOT BOIL. Carefully spoon melted frosting over brownies to glaze, allowing excess to drip down sides. Sprinkle with candy sprinkles before frosting sets.

BROWNIE HEARTS AND BROWNIE BITES

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 CHEESECAKE HEARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Butter the heart-shaped molds.
• Beat brownie mix, vegetable oil, water, and 1 egg together in a bowl until smooth and well mixed.
• Pour the batter into the prepared heart molds.
• Beat cream cheese, sugar, and vanilla extract together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in 1 egg until smooth.
• Spoon a dollop of the cream cheese mixture into each heart mold and mix slightly with a knife to make decorative swirls of cream cheese filling in the brownie batter.
• Bake in the preheated oven for 25 minutes.
• While brownies are baking, place chocolate chips into a microwave-safe bowl and microwave for 30-second intervals, stirring after each time, until the chocolate is warm, smooth, and melted.
• Stir heavy cream into the chocolate. Mixture will be clumpy.
• Remove hearts from oven, and immediately spread about 1 tablespoon of chocolate mixture over each heart.
• Return the hearts to the oven and bake until the chocolate topping spreads out, about 5 minutes. Cool before serving.

CARAMEL-DRIZZLED BROWNIE HEARTS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-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 and bake brownies as directed on box. 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 3-inch heart-shaped cookie cutter, cut 7 brownies. Save leftover pieces for snacking.
• In small microwavable bowl, microwave caramels and whipping cream uncovered on High 30 seconds; stir. Continue microwaving in 15 second intervals, until mixture can be stirred smooth.
• Arrange brownies on serving plate. Drizzle about half of the caramel mixture over brownies. Sprinkle with pecans. Serve with remaining caramel mixture.

GLAZED BROWNIE HEARTS

Steps:

• 1. Heat oven to 350. Line bottom and sides of 13 x 9 - inch pan with foil. Grease foil on bottom of pan only with shortening or cooking spray. Make brownie mix as directed on box. Bake as directed for 13 x 9 - inch pan. Cool completely, about 1 hour. 2. Using foil to lift, remove brownie from pan; remove foil. With deep 2 1/2 inch heart-shaped cookie cutter, cut 14 browines. Place brownie hearts on a cooling rack or waxed paper. 3. In a microwaveable bowl, microwave frosting uncovered on high 10 - 30 seconds. Stir; frosting will be thick and spoonale. DO NOT BOIL. Carefully spoon melted frosting over brownies to glaze, allowing excess to drip down sides. Sprinkle with candy sprinkles before frosting sets. For added color and texture, mix 1/4 cup Betty Crocker Rich and Creamy Vanilla Frosting and enough red food coloring to make pink frosting in a microwavable bowl. Microwave on HIGH 10 seconds. Drizzle over chocolate glazed hearts.

GLAZED BROWNIE HEARTS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-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 and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 30 minutes.
• Using foil to lift, remove brownies from pan, and peel foil away. With deep 2 1/2-inch heart-shaped cookie cutter, cut 9 brownies. Set aside leftover pieces for snacking. Place brownie hearts on a cooling rack or waxed paper.
• In microwavable bowl, microwave frosting uncovered on High 10 to 30 seconds or just until melted and spoonable, but still thick. DO NOT BOIL. Carefully spoon melted frosting over brownies to glaze, allowing excess to drip down sides. Sprinkle with candy sprinkles before frosting sets. Allow frosting to set, about 2 hours. Store covered in a single layer at room temperature.

TRADITIONAL GLAZED BROWNIE HEARTS

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. Grease foil on bottom only of pan with shortening or cooking spray. Make and bake brownie mix as directed on box. Cool completely, about 1 hour.
• Using foil to lift, remove brownie from pan; remove foil. With deep 2 1/2-inch heart-shaped cookie cutter, cut 14 brownies. Place brownie hearts on a cooling rack or waxed paper.
• In microwavable bowl, microwave frosting uncovered on High 10 to 30 seconds. Stir; frosting will be thick and spoonable. DO NOT BOIL. Carefully spoon melted frosting over brownies to glaze, allowing excess to drip down sides. Sprinkle with candy sprinkles before frosting sets.

BROWNIE HEARTS

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.