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Chocolate Fudge Brownie Hearts

Chocolate Fudge Brownie Hearts 1 pkg. (19.8 oz.) fudge brownie mix
1/4 c. water
1/2 c. vegetable oil
Egg substitute equal to 2 eggs

Chocolate Coating:
1 pkg. (12 oz.) milk chocolate chips
1/4 c. semi-sweet chocolate chips
5 tsp. vegetable oil (divided)

Heat oven to 350 degrees. Line a 9” X 13 “ pan with aluminum foil; grease bottom and sides of aluminum foil with cooking spray. Set aside. Stir brownie mix, water, vegetable oil and egg substitute in a medium bowl until well blended. Spread into prepared pan. Bake in a 350 degree oven for 28 to 30 minutes. Cake is done when a toothpick inserted in center comes out clean. Cool in pan on wire rack and then place the pan of brownies in the freezer for 1 hour.

Remove brownies from freezer; pull up on the aluminum foil to remove the brownies from the pan. Carefully flip the brownies over with the foil facing up. Pull off foil from bottom of brownies. Carefully flip the brownies topside up again. Using a heart shape cookie cutter cut out heart shapes from the brownies. Place heart shaped brownies onto a pan and return to freezer.

Cover the bottom of a cookie sheet with wax paper; set aside. Combine 1 c. milk chocolate chips and 4 tsp. of oil in a small microwave oven safe bowl. Melt chocolate on high for 1-1/2 to 2 minutes. Check and stir about every 30 seconds until chocolate is melted. Remove brownie shaped hearts from freezer. Hold the bottom edges of one of the brownie hearts between fingers and dip top and sides into chocolate; place bottom side down onto wax paper. Spread more chocolate on places that didn’t get covered by chocolate. Continue dipping the other brownies into the melted chocolate and then allow chocolate coating to harden on brownies on the wax paper. Make more chocolate coating if needed.

In another small microwave safe bowl, combine 1/4 c. semi-sweet chocolate chips and 1 tsp. of oil. Melt on high for 1 minute; check and stir every 30 seconds until chocolate is melted. Take a small plastic bag and cut off a tiny amount of the bottom corner of the bag. Add melted chocolate into this corner of the bag. Decorate the tops of the brownies by squeezing out the chocolate out of the corner of the bag onto the brownies. Allow chocolate coating to harden. Store fudge hearts in a cool place in an airtight container. The hearts can also be wrapped in plastic wrap. Gather the ends of the wrap at the top of the heart and tie off with a red ribbon.

Makes approximently10 3” heart shaped brownies. A 2” heart shaped cookie cutter also can be used for smaller pop in your mouth brownies.

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