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Brownie Hearts by Martha Stewart

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“I've made this numerous times and it is a lot of fun. Also works really well with egg cookie cutters for Easter. Let your imagination run wild.”
READY IN:
55mins
SERVES:
15
YIELD:
12 hearts
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Butter a 9-by-13-inch cake pan.
  3. Cut a piece of waxed paper to fit the bottom, and press it onto buttered surface
  4. In a large microwave-safe bowl, combine butter, brown sugar, and chocolate.
  5. Microwave on high for 1 minute; stir. If the chocolate is not softened, continue to microwave at 10-second intervals, removing before completely melted.
  6. Beat the eggs and vanilla into the melted chocolate with a wooden spoon.
  7. Beat in the flour and salt.
  8. Pour into prepared pan, and smooth the top.
  9. Bake until a toothpick inserted in the center comes out almost clean, 35 to 40 minutes. Let cool.
  10. 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.
  11. Cut out the brownies with a 2 1/2-inch heart-shaped cookie cutter.
  12. Dust with cocoa if you like.
  13. Form the scraps into 1-inch balls, and roll them in the coating of your choice.

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