Nothing melts the heart more than a delicious dose of chocolate.
Today we are heading into the Wayne Art Center to decorate double chocolate brownies baked in heart shaped pans. But before the decorations – the brownies must be mixed, poured, cooked and cooled. Here is the recipe found in Martha Stewart’s Cookies, The Very Best Treats to Bake and to Share (2008). Here is the recipe we have used for our Sweet Heart Brownie Decorating Class!
Servings: 3 7-9 inch hearts
- 6 Tbsp unsalted butter Pulsar, Kerry Gold- european butter is best
- 6 oz semisweet chocolate chips Ghirardelli brand is awesome
- 1/4 C unsweetened Dutch-process cocoa powder
- canola oil spray
- 3/4 C All purpose flour
- 1/4 tsp baking powder
- 1/4 tsp course salt
- 1 C sugar
- 2 large eggs
- 2 tsp pure vanilla extract
Tried this recipe?Let us know how it was!