Decorate valentine heart-shaped brownies with a simple glaze and a variety of decorator sugars and sprinkles.
| 1 1/4 |
|
cups sugar |
| 3/4 |
|
cup LAND O LAKES® Butter |
| 1/2 |
|
cup unsweetened cocoa |
| 2 |
|
eggs |
| 1 |
|
teaspoon vanilla |
| 1/2 |
|
teaspoon baking powder |
| 1/2 |
|
teaspoon baking soda |
| 1 1/2 |
|
cups all-purpose flour |
| 1 |
|
cup buttermilk |
| 2 |
|
cups powdered sugar |
| 1 |
|
tablespoon light corn syrup |
| 1 |
|
teaspoon LAND O LAKES® Butter |
| 2 |
|
to 3 tablespoons milk |
|
|
Decorator sprinkles, sugars, candies and/or edible glitter, if desired |
Heat oven to 350°F. Line 15x10x1-inch jelly-roll pan with heavy-duty aluminum foil, extending foil over edges. Spray foil with no stick cooking spray.
Combine sugar, butter and cocoa in 3-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted (5 to 8 minutes).
Remove from heat. Cool 5 minutes. Add eggs, one at a time, mixing well after each addition. Add vanilla, baking powder and baking soda; mix well. Alternately add flour and buttermilk, mixing well after each addition.
Spread batter into prepared pan. Bake for 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely.
Lift brownies from pan using foil. Cut-out brownies with 2 1/2-inch heart-shaped cookie cutter.
Combine powdered sugar, corn syrup, 1 teaspoon butter and enough milk for desired glazing consistency in medium bowl. Glaze top of each brownie heart, letting glaze drip down sides of brownie. Decorate with sprinkles, sugars, candies or edible glitter, if desired.
