Be Still My Brownie Heart
Dense brownies are perfect for cutting into shapes using cookie cutters. A simple cookie cutter, like a heart shape, is best for these fudgy brownies. Alternatively, you can cut into squares, triangles, or circles.
Ingredients
1⁄2 cup unsalted butter, melted
2 eggs
2 tbsp milk, your choice
2 tsp vanilla extract
Preparation
- Preheat oven to 350° F. Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner. Generously brush with oil.
- In a large bowl, combine mix with butter. Add eggs, 2 tbsp milk, and vanilla extract. Stir until well combined. Scrape into pan. Smooth top and spread to the edges.
- Bake 15–18 min or until a toothpick inserted in the center comes out clean. Rest in pan until cool, at least 15 min.
- Gently flip the Sheet Pan Liner and brownie onto a cutting board. Peel away the liner from the brownie. Using a cookie cutter of your choice, cut into shapes. Decorate with toppings, if desired.
Nutritional Information
Per serving (1/12th of the brownie): Calories 170, Fat 9 g (Saturated 5 g, Trans 0.4 g), Cholesterol 50 mg, Sodium 120 mg, Carbohydrate 19 g (Fiber 2 g, Sugars 13 g), Protein 2 g.
Tips
Make brownie cake pops! Roll scraps of brownies into balls, then roll in shredded coconut. Place a lollipop stick into each ball.
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