I am not opposed to a good brownie mix, but when one is not on hand these are an easy go to. This is a great vintage frosted brownies recipe that I grew up on. The card in my recipe box is in my mom’s handwriting. She would make these on a Sunday afternoon or to bring to a potluck.
Years ago my friend introduced me to the simplicity of ganache, and the beauty of baking a brownie mix in a mini muffin tin. Then topping the brownie bites with ganache. This really opened my eyes! Now I often use my mom’s brownie recipe in new and fun ways.
For Valentine’s Day I bought these heart molds at Hobby Lobby. These Heart Molds can be found on Amazon and come to straight to your door.
I LOVE a good brownie sundae. When I found the heart molds, I decided that a heart shaped brownie sundae would be the perfect Valentine’s dessert.
Make the brownie batter just as you would for classic brownies. Cream the shortening and sugar. Add in the eggs and vanilla extract.
Melt the unsweetened baking chocolate, then pour it into the mixing bowl with the creamed sugar blend.
Next add in the dry ingredients. Be careful not to overmix or the brownies will have more of a cakelike texture. For the brownie hearts I like to add a cup of semi-sweet chocolate chips.
I was not sure if the molds are non-stick, so I just did a little squirt of canola oil in the bottom of each heart.
Next spoon the batter to the top of each heart. This recipe makes the perfect amount to fill 12 hearts. Place the molds onto a metal baking sheet or perforated baking sheet.
Bake at 350 degrees for 20-25 minutes.
Set the molds on a cooling rack. When they are mostly cool, carefully break off any crust that has spilled over the edge to make the tops more even. Then bend and push on the bottom of each heart to carefully remove the brownies one at a time. Place face down on the cooling rack so the smooth bottom is now the top.
Make the ganache by heating the half & half then adding the chocolate chips. Let the chocolate sit for 10 minutes, then whisk till smooth.
Immediately pour over the hearts. Use the back of a spoon to smooth and spread the ganache over the tops letting some of the ganache drip down the sides.
Let cool and serve with ice cream and berries.
- 1 cup shortening
- 2 cups white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 ounces unsweetened baking chocolate
- ½-1 cup semi-sweet chocolate chips
- ½-1 cup walnuts chopped
- ½ cup butter
- ½ cup cocoa powder
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 4 cups powdered sugar sifted
- ¼ teaspoon salt
- Preheat oven to 350°.
- Cream together the shortening, and sugar.
- Mix in the eggs and vanilla extract. Be careful not to over mix or the texture will be more cakelike.
- Melt the baking chocolate in a small saucepan over medium heat. Watch closely so the chocolate just melts and doesn't get too hot.
- Slowly pour the chocolate in the creamed sugar mixture. Mix till blended. Use a rubber scraper to scrape the edge and bottom of the bowl.
- Add in the rest of the ingredients and mix just till blended.
- Lightly grease a 9x13 dish. Pour batter into the dish and bake in a preheated oven for 30 minutes. If you're baking in heart molds, bake for 20-25 minutes with the molds on a metal or perforated baking sheet. If you're baking in a mini muffin pan, bake for 15-20 minutes. Cool and frost or top with ganache.
- Melt the butter. Whisk in the cocoa powder and then add the milk and vanilla extract while whisking.
- Mix in a ¼ teaspoon of salt and 4 cups of powdered sugar till smooth. It is easiest to do this with an electric mixer, or beaters.
- Immediately spread over brownies before it sets and firms up.
- ½ cup half & half
- 1 cup chocolate chips I prefer semi-sweet
- In a small saucepan bring the half & half to a low simmer. Take off heat, and immediately add the chocolate chips.
- Put the chocolate chips into the hot half & half. Use a spoon to spread the chocolate out so it is mostly submerged.
- Let it sit for 10 minutes, then whisk in small, fast circles till completely blended, and all the chocolate is smooth.
- Before it cools pour it over the top of the cake are other dessert. Use a back of a spoon to spread and smooth it out letting some of it drip down the sides. Let it sit and cool so solidify a little bit before eating so it will hold its form.