| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Brownies |
1 |
Servings |
INGREDIENTS
| 21 1/2 |
oz |
Package brownie mix |
| 1/2 |
c |
Water |
| 1/2 |
c |
Oil |
| 1 |
|
Egg |
INSTRUCTIONS
NOTE: If you prefer to make your own brownies instead of using a mix,
prepare a recipe that calls for a 13x9-inch pan.
Glaze: 4 ounces chocolate chips 2 teaspoons oil 4 ounces white
chocolate chips (or vanilla chips) 2 teaspoons oil
Line a 13x9-inch pan with foil; grease bottom. Bake the brownies
according to the box or recipe instructions. DO NOT OVERBAKE. Cool
completely. Freeze brownies 1/2 hour.
Remove brownies from the pan; place on cutting board. Using a 2
1/2-inch heart-shaped cookie cutter, cut out 8-10 brownie hearts. In
a small saucepan, melt the chocolate chips and 2 teaspoons oil over
low heat, stirring occasionally until smooth; keep warm. Quickly dip
sides of 4 or 5 brownies into chocolate; allow excess to drip off.
Place brownies on waxed paper. Spoon melted chocolate over tops of
brownies; smooth out with knife. Repeat with white chocolate, 2
teaspoons oil, and remaining brownies. (Brownies may need to be
dipped and frosted twice to completely cover.)
Drizzle small amounts of contrasting chocolate randomly over each
brownie.
Brownie:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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