|
Brownies 1 stick (1/2 cup) unsalted butter 8 ounces bittersweet chocolate, coarsely chopped 1 1/2 cups sugar 4 large eggs 1 tsp pure vanilla extract 3/4 cup all-purpose flour 1/2 tsp salt Preheat oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray. Line the pan with parchment paper, leaving a 1-inch overhang on two sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt. Pour batter into prepared pan, and smooth top with an offset spatula. Bake until a cake tester inserted comes out with only a few moist crumbs attached, about 35 to 40 minutes. Transfer pan to a wire rack to cool completely. Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; using a 2" heart shaped cookie cutter cut out about 8 hearts. Place the 8 hearts in freezer for about 10 minutes. This will make it easier to cut the brownies in half.
Cream Cheese Frosting 1 package (8 ounces) organic Neufchatel cheese, room temperature 1/4 cup (1/2 stick) unsalted butter, room temperature 1 cup confectioners sugar 1 1/2 tsp vanilla extract Pink Gel Paste Using an electric mixer, beat cream cheese, butter, and confectioners’ sugar until smooth; beat in vanilla. Take a toothpick and dip into pink gel paste. Rub the gel off into frosting and mix until well combine. It doesn't take much of the gel to make the frosting pink. Top each brownie half with 2 tbsp of frosting, place other half on top and gently press down. Brownies can be kept in a airtight container in the refrigerator for up to 3 days. |