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Sweetheart Brownies
Keepsake Cookies
Prep time:
20 minutesBake time:
28 minutes“Grandma first made these glazed brownie bites for my aunt’s high school Sweetheart Dance. She packed them in a pretty tin between layers of waxed paper.”
Ingredients
Serves 9
- 1 package (19.8 ounces) brownie mix
- 1 box (16 ounces) confectioners’ sugar, sifted
- 5 to 6 tablespoons milk
- 1/2 teaspoon almond extract
- Red food coloring (optional)
- 9 chocolate hearts (from an 11-ounce package)
Directions
1
Preheat the oven to 350°F. Line a 13x9-inch baking pan with aluminum foil, allowing foil to extend over ends. Prepare brownies according to package directions. Spread in the prepared pan. Bake the brownies until set, about 28 minutes. Cool the brownies in pan on wire rack.
2
Place a wire rack over waxed paper. Remove the brownies from the pan by lifting the foil at ends. Cut out 9 hearts using a 2 1/2-inch heart-shaped cookie cutter. Place the brownie hearts on a wire rack.
3
For the glaze, combine the confectioners’ sugar, milk and almond extract in a medium bowl. Stir until smooth. Tint the glaze pink with 2 or 3 drops of red food coloring.
4
Spoon the glaze over the brownie hearts, allowing the glaze to run down sides. (Do not spread, or crumbs will get into the glaze.) Place a chocolate heart on each brownie heart. Let stand until the glaze is dry, about 30 minutes.
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Grandma's Secret Tip
Grandma's Secret Tip
Grandma knew that for this recipe she needed a brownie mix that uses a 13x9-inch baking pan. She read the instructions on the box carefully because some brands call for a 9-inch square pan.
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