So, like most of the civilized world, I’ve been checking out Pinterest lately. I especially love checking out the Pinterest links back to this site because I love seeing what recipes you guys like, don’t like, and couldn’t care less about. The comments are also generally highly entertaining.
One comment in particular really struck me recently, so I’m going to honor that Pinterester today, whoever she is. She posted one of the pictures on this site, I think of the s’mores. The caption was what got me, though. To paraphrase, she instructed her followers to skip all the text and go straight to the recipe.
Now, I’m not going to pretend I’m Jane Austen here. In fact, I’m not even up there with Kim Kardashian’s “blog.” However, I enjoy talking to all of you anonymous internet people about whatever ridiculous thing I’m obsessing over this week, and I especially love to hear what you say back. So, I’m probably going to keep rambling on about my life in between recipes.
However, just this once, just for the Pinterest lady, I won’t go on for 4 more paragraphs about how OBSESSED I am with Downton Abbey, how freaking awesome this prank is, how hilarious the show that led me to this prank is (after much Wikipedia-ing), or even how messed up I think it is that people go to funerals for the drinks. I’ll just stop here
Idea and Brownie recipe adapted from the lovely A Farmgirl’s Dabbles
- nonstick vegetable oil spray
- 1/2 c. unsalted butter, diced
- 3 oz. unsweetened chocolate, chopped
- 1-1/2 c. sugar
- 3 large eggs
- 1 tsp. instant coffee or espresso powder (optional)
- 1-1/2 tsp. vanilla
- 1/4 tsp. salt
- 3/4 c. flour
- powdered sugar, to sprinkle on the finished brownie hearts
1. Line a 9/13 pan completely with aluminum foil. Spray pan with non-stick cook spray.
2. Preheat oven to 325°
3. Combine the butter and chocolate in a heavy saucepan (at least medium-sized or larger) over low heat. When completely melted, remove from the heat and whisk in the sugar and eggs, adding the eggs one at a time. Whisk in instant coffee, vanilla, and salt. Add the flour to the mixture and blend well. Pour into the lined pan.
4. Bake for approximately 20 minutes. They should look dry and not jiggle when you shake the pan, but a tester should still come out with some batter on it.
5. Cool completely.
Frosting from Savory Sweet Life:
- 1 cup unsalted butter (2 sticks or 1/2 pound), softened
- 3-4 cups confectioners (powdered) sugar, SIFTED
- 1/4 teaspoon table salt
- 1 tablespoon vanilla extract
- up to 4 tablespoons milk or heavy cream
- Red or pink food coloring (optional)
1. Beat butter in a stand mixer with the paddle attachment on medium for 2-3 minutes. Turn mixer on lowest speed and add 3 cups of powdered sugar. Increase mixer speed to medium, adding vanilla extract, salt, and 2 tablespoons of milk/cream. After beating for about 3 minutes if your frosting needs a more stiff consistency, add sugar. If it needs to be thinned out, add remaining milk 1 tablespoons at a time. Finally, add food coloring (as much as desired) and beat until color is throughly incorporated.
To make the hearts:
You could obviously do this with any shape cookie cutter, but I used hearts for Valentine’s. Remove the brownies from the pan by lifting up the foil. Then you just cut out as many shapes as you want. I had about 15 sandwiches using a cooke cutter that was about 1 inch with a lot of excess brownie left over, but you can make these any size. Then just pipe the frosting onto one of the hearts. I found it easiest to outline the outside and then fill in the middle. Mine got a little sloppy, but you can certainly make these picture perfect for a party. Then just stick the other brownie half on the top, sprinkle powdered sugar over the top brownie and you’re done!