•   Oprah's Favorite Things TV Show    Food Finds on Food Network    Today Show    House Beautiful    Best of New York   
  •   Daily Candy    Oprah's "O" List    Health Magazine    CBS Sunday Morning    CNN  The Sun      Businessweek   
  •   New York 1    Macy's Famous Chefs    New York Times    Time Out New York    New York Magazine     NYC TV   
  •   New York Daily News    Reader's Digest    Gerry Frank's New York    Mademoiselle    Time Out New York Kids  
  •   Oprah's Favorite Things TV Show    Food Finds on Food Network    Oxygen    Early Today Show    Today Show   
  •   New York Observer    Money Magazine    Oprah's "O" List    Crain's NY    Manhattan User's Guide       NPR   

Heart-Felt Brownies, February, 2018.

Baking is a heart-felt activity.  Do it with love or not at all!

Make your brownies fit the mood.  Silicone heart-shaped pans are available online and in specialty baking stores. 

Here’s my brownie recipe which will fill 6-12 medium heart shaped molds.  I usually dab on a bit of sparkling wine icing and sugar sprinkles after they have cooled, but icing not required.

Both my cookbooks have icing recipes.  Here’s one of my favorites. Champagne Icing

  • Ingredients for Brownies
  • 12 tablespoons (1 ½ sticks) unsalted butter 
  • 4 ounces bittersweet chocolate (at least 60% cacao) broken into small even-sized pieces
  • 1 ¼ cups granulated sugar
  • 3 large eggs
  • ½ cup and 2 tablespoons unbleached all-purpose flour
  • Pinch of salt
  • Directions for Brownies
  • Preheat the oven to 350 degrees F.
  • Thoroughly grease the heart-shaped-mold pan(s).  I use vegetable oil and get the sides also.
  • In a small, heavy-bottom pan, warm the butter and chocolate over low heat until almost melted.
  • Remove the pan from the heat and set aside to cool and finish melting (around 10 minutes).
  • In a large bowl, beat the sugar, eggs and vanilla until smooth and fluffy.  Add the cooled butter and chocolate and mix until well blended. 
  • Measure the flour and salt and sift directly into the chocolate mixture.  Mix gently until no trace of the dry ingredients remains.
  • With a small ladle or large spoon, scoop the batter evenly into the heart molds. 
  • Baking Tip…do not fill the batter all the way to the top.  ½ filled is perfect.
  • Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean or with only crumbs. 
  • Cool in the pan for at least 1 hour.  Remove the brownies gently from the molds.
  • Cool on a platter another hour before icing.
  • If you only have 1 pan, let the first batch cool completely (at least 1 hour) before you flip out the hearts and start over with the rest of the batter.  Re-grease! 
  • Champagne Icing is perfect. I usually add a few red sprinkles for presentation.
Opt-in to the Fat Witch Newsletter for monthly discount codes  

Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.

Classic BUY NOW   & Classic Cauldron Special always available.

Classic BUY NOW   & Classic Cauldron Special always available.