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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.

Source: Midwest Living


Recipe Summary

30 mins
12 hrs
35 mins
13 hrs 5 mins
10 to 12 heart shapes or 15 bars


Ingredient Checklist


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

  • 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; fat 27g; cholesterol 89mg; saturated fat 13g; carbohydrates 45g; mono fat 9g; poly fat 2g; insoluble fiber 3g; sugars 35g; protein 5g; vitamin a 437.3IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 24.2mcg; vitamin b12 0.2mcg; sodium 211mg; potassium 184mg; calcium 40.4mg; iron 2.2mg.