Glazed Brownie Hearts Recipe
21 1/2 oz. package brownie mix
1/2 C. water
1/2 C. oil
4 oz. chocolate chips
2 t. oil
4 oz. white chocolate chips (or vanilla chips)
2 t. oil
Line a 13 x 9 inch pan with foil; grease bottom. Bake the brownies according to the box or recipe instructions. DO NOT OVERBAKE. Cool completely. Freeze brownies 1/2 hour.
Remove brownies from the pan; place on cutting board. Using a 2 1/2-inch heart-shaped cookie cutter, cut out 8 - 10 brownie hearts. In a small saucepan, melt the chocolate chips and 2 teaspoons oil over low heat, stirring occasionally until smooth; keep warm. Quickly dip sides of 4 or 5 brownies into chocolate; allow excess to drip off.
Place brownies on waxed paper. Spoon melted chocolate over tops of brownies; smooth out with knife. Repeat with white chocolate, 2 teaspoons oil, and remaining brownies. (Brownies may need to be dipped and frosted twice to completely cover.)
Drizzle small amounts of contrasting chocolate randomly over each brownie.
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