EnglishBe Still My Brownie Heart
Dense brownies are perfect for cutting into shapes using cookie cutters. A simple cookie cutter, like a heart shape, is best for these fudgy brownies. Alternatively, you can cut into squares, triangles, or circles.
Ingredients
2 eggs
1⁄2 cup oil or melted butter + more for oiling
1⁄4 cup water or milk, your choice
Preparation
- Preheat oven to 350° F.
- Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner. Generously brush with oil.
- In a large bowl, whisk eggs with oil, then whisk in water. Stir in mix; scrape into pan. Smooth top and spread to the edges as best you can.
- Bake 15 min or until a toothpick inserted in the center comes out clean. Rest in pan until cool, at least 30 min.
- Gently flip the Sheet Pan Liner and brownie onto a cutting board. Peel away the liner from the brownie. Using a cookie cutter of your choice, cut into shapes. Decorate with toppings, if desired.
Nutritional Information
Per serving (1/12th of the brownie): Calories 170, Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 40 mg, Sodium 180 mg, Carbohydrate 16 g (Fiber 2 g, Sugars 11 g), Protein 3 g.
Tips
Decorate brownies with a thin layer of chocolate icing using the recipe on the back of Chocolate Fudge Sauce Mix. Use fun sprinkles to outline each heart.
Make brownie cake pops! Roll scraps of brownies into balls, then roll in shredded coconut. Place a lollipop stick into each ball.
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