Two kinds of chocolate are used to make these favorite dessert bars. Drizzle them with a sweet glaze or use them to make an ice cream sundae.

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Ingredients

Directions

  • Line a 13x9x2-inch baking pan with heavy foil, extending foil over edges of the pan. Butter the foil; set pan aside.

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  • In a heavy large saucepan, heat 1 cup butter and chocolates over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool slightly. In a medium bowl, stir together eggs, granulated sugar, brown sugar, and vanilla. Stir into warm chocolate mixture; cool to room temperature.

  • In a small bowl, stir together flour, baking powder and salt. Fold flour mixture into chocolate mixture. Stir in pecans. Spread the batter in the prepared pan.

  • Bake in a 350 degree F oven for 35 to 40 minutes or until brownies appear shiny, begin to crack on top and appear set. (Do not overbake.) Cool in pan on a wire rack. Store, covered, in the refrigerator for 12 to 24 hours before serving.

  • To serve, remove pan from refrigerator. Use foil to lift brownies out of pan. Cut brownies with 3-inch heart-shape cookie cutters. Drizzle with Vanilla Glaze. Chill until glaze is set. Makes 10 to 12 heart shapes or 15 bars.

Brownie Sundaes:

Divide 1 quart tin roof sundae ice cream or vanilla ice cream into 6 chilled heart-shaped serving dishes or shallow bowls. Top each serving with a heart-shaped brownie (omit Vanilla Glaze). Drizzle brownie with warm chocolate-fudge ice cream topping. Top each with whipped cream, coarsely chopped nuts and a maraschino cherry. Makes 6 servings.

Nutrition Facts

417 calories; 27 g total fat; 89 mg cholesterol; 211 mg sodium. 45 g carbohydrates; 5 g protein;

Vanilla Glaze

Ingredients

Directions

  • In a small bowl, stir together powdered sugar, milk, and vanilla. Stir in enough additional milk, 1/2 teaspoon at a time, to make glaze of drizzling consistency. Makes about 1/2 cup.

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