Brownie Ingredients:
1 1/4 cups granulated sugar
3/4 cup Butter
1/2 cup unsweetened cocoa
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
1 cup buttermilk

Glaze Ingredients:
2 cups powdered sugar
1 tablespoon light corn syrup
1 teaspoon Butter
2 to 3 tablespoons milk


Heat oven to 350 F. Line 15x10x1-inch jelly-roll pan with heavy-duty aluminum foil, extending foil over edges. Spray foil with no stick cooking spray. Combine sugar, butter and cocoa in 3-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted (5 to 8 minutes). Remove from heat. Cool 5 minutes. Add eggs, one at a time, mixing well after each addition. Add vanilla, baking powder and baking soda; mix well. Alternately add flour and buttermilk, mixing well after each addition. Spread batter into prepared pan. Bake for 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely. Lift brownies from pan using foil. Cut-out brownies with 2 1/2-inch heart-shaped cookie cutter. Combine powdered sugar, corn syrup, 1 teaspoon butter and enough milk for desired glazing consistency in medium bowl. Glaze top of each brownie heart, letting glaze drip down sides of brownie. Decorate with sprinkles, sugars, candies or edible glitter, if desired.

Other recipe variations of Brownies:

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