Conversation Brownie Hearts

If brownies could speak what would they say?  How about things like:  U R 4 Me,  I (heart) U,  B Mine,  B F F.  I think you get the idea.  Just think of those little heart candies with the sweet sentiments on them.  Those same sentiments can be written on  fudgy brownies for Valentines Day.

Write on them or leave them plain. They are still pretty.

Using a boxed brownie mix, these don’t take long to make, but they look like you spent a lot of time on them.  Here’s how I made them.   You will need….

BROWNIE CONVERSATION HEARTS

Yield:   about 18 heart shaped brownies

Ingredients:

• 1 package (family-size) fudge brownie mix
• 1/2 cup sour cream
• 2 eggs
• 2 Tablespoons water

1.  Empty brownie mix into a large bowl.  Add the sour cream, eggs, and water.  Mix well, but do not over mix.  Spoon batter into a greased 13 x 9-inch baking pan.

2.  Bake and cool as package directs.   When sufficiently cool, cut out with heart shaped cookie cutters.  Mine were about 2  1/2 inches wide.

Cutting out the hearts.

Place brownies on a wire rack over a wax paper-lined baking sheet.

For Frosting:

• 4 cups confectioners’ sugar
• 1/4 cup water
• 1 Tablespoon light corn syrup
• 1 teaspoon vanilla extract
• red food coloring

1.  Mix confectioners’ sugar, water, and corn syrup in a medium saucepan.  Cook on medium-low heat until sugar is melted, stirring occasionally.  Stir in vanilla.  Tint with food coloring to the desired level of color.  While icing is hot, spoon or pour icing over tops of brownies.  If icing becomes too stiff, or starts to crystalize, gently reheat to pouring consistency.  Let cool till icing is set.  Note:  I thought mine looked neater, with the drips trimmed away, keeping the icing on the tops only.

2.  Remaining icing may be tinted a darker shade to use for writing on the brownies, or melt a few chocolate chips to write with.   Put the icing (or melted chocolate) in a zip lock bag.  Cut a tiny snip off one corner, and squeeze out the icing to write on the brownie tops.

SOURCE:    All Recipes Magazine