thesweetindulgence:

I’m sure so many of you will be baking lots of adorable sweets for your loved ones in the next few days.  Me?  Notsomuch.  I did, however, bake these for my amazing parentals and wifey whom I love.  For no reason at all really, which is the best kind of treat right?

I found this recipe on Epicurious’ iPhone app {yes, I’m starting to come around with that “dumb” phone}.  I followed along to everything, EXCEPT* I ran out of chocolate chips.  Oops!  I had an entire bag of mint chocolate chips leftover from the holidays. Never got around to it.  So these delicious brownies have a hint of mint.

To get the most heart shapes I could I decided to throw the batter into a cookie sheet instead of a baking dish.  The low lip made it easy to punch in my cookie cutter.  I do wish they were a bit thicker, but when spreading out batter that was meant to go into a 13- by 9-inch baking pan - you get what you get.  Next time, I’ll have to double the recipe.  Or buy a small cookie sheet, but that’s just not practical.

Enjoy your lovey weekend and INDULGE!

L.O.V.E. Brownies

{recipe from Epicurious}

  • 1 1/2 sticks (3/4 cup) unsalted butter
  • 10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
  • 1 1/2 cups packed light brown sugar
  • 3 large eggs, lightly beaten
  • 1 1/4 teaspoons vanilla
  • 3/4 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
  • 3/4 teaspoon salt

Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch baking pan cookie sheet with about a 1/2” lip.

Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. It may start to look lumpy or curdled, but you’re fine. Whisk in flour, cocoa, and salt until just combined.

Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.  Then take the cookie cutter of your choosing and go to work!

*I added finely chopped almonds leftover from my birthday because really, you can’t have brownies without nuts.

 

I N S T A G R A M

 

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