Makes 12 square brownies, 4 (2-inch) heart-shaped brownies
1/2 cup butter
1-1/4 cup white sugar
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Preheat oven to 350 degrees. Grease and flour a 9-inch square pan.
Melt 1/2 cup butter. Remove from heat and stir in sugar, eggs and 1 teaspoon vanilla. Gently stir in 1/3 cup cocoa, 1/2 cup flour, salt and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 28-30 minutes. Cool for 15 minutes before cutting.
Vanilla whipped cream recipe:
Makes 2 cups
1 cup heavy whipping cream
1/2 tsp. vanilla extract
1/4 cup powdered sugar
In a chilled, medium-sized bowl and using chilled beaters, beat cream until it begins to thicken. Add powdered sugar and vanilla, and beat until soft peaks form. Store in the refrigerator.
Fresh fruit (I used raspberries, strawberries and blueberries)
Caramel sauce, optional
Pastry bag and large tip, optional
Cut cooled brownies into desired shape with cookie cutters or a knife. Set aside.
Using a pastry bag with a large tip (I used a Wilton 1M), or carefully with a small spoon, outline your desired shape with the whipped cream on top of the brownies. Place brownies on a plate and freeze for 20 minutes to harden the whipped cream slightly.
After 20 minutes, top the tarts with your favorite fresh fruit, and if you’d like, drizzle with a little caramel sauce. Serve immediately.
Printed from www.TheComfortofCooking.com