Chocolate Dipped Brownie Hearts (Print Version)
# Ingredients:
→ Brownie Base
01 -
2 boxes Family Sized Duncan Hines Chewy Fudge Brownies
02 -
6 eggs
03 -
½ cup water
04 -
1 cup vegetable oil
05 -
1 cup semi-sweet chocolate chips
→ Decoration
06 -
1½ cups Ghirardelli Dark Chocolate wafers (or chocolate bark)
07 -
Heart sprinkles for decorating (optional)
# Instructions:
01 -
Get your oven warming up to 350°F. Grab your jelly roll pan (about 15.5 x 10.5 inches), give it a good spray with cooking spray, then line it with parchment paper.
02 -
In a big mixing bowl, stir together both boxes of brownie mix with the water, oil, and eggs until there aren't any lumps left. Then gently fold in that cup of chocolate chips.
03 -
Pour all that chocolatey goodness into your prepared pan and spread it out evenly. Pop it in the oven for about 30 minutes - just be careful not to overbake these beauties!
04 -
Once the brownies are completely cool, use your heart-shaped cookie cutter to cut out as many hearts as you can, staying away from those crusty edges.
05 -
Pop those heart brownies in the freezer for 30 minutes - this helps them stay firm for dipping.
06 -
Melt your chocolate, then dip each cold brownie heart halfway in. Let the extra chocolate drip off, place on a cooling rack, and quickly sprinkle with those cute heart sprinkles before the chocolate sets.
# Notes:
01 -
Use a smaller cookie cutter as these brownies are quite rich
02 -
Chocolate bark can be used instead of wafers - it's more budget-friendly
03 -
The cold brownies make the chocolate set up quickly, so work fast with your sprinkles