Desserts

BAKER'S Chocolate & Mocha Sweethearts

BAKER'S Chocolate & Mocha Sweethearts recipe

photo by:kraft

All you need to make these chocolate and mocha brownies look like desserts from a bakery is a heart-shaped cookie cutter.

time

prep:

10 min

total:

1 hr 15 min

servings

total:

Makes 17 servings.

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What You Need

pkg. (4 oz.) BAKER'S Unsweetened Chocolate

3/4

cup (1-1/2 sticks) butter or margarine

cups sugar

eggs

tsp. vanilla

cup flour

1/2

cup MAXWELL HOUSE INTERNATIONAL CAFÉ Suisse Mocha Café, or any other flavor

1-1/2

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces

Make It

HEAT oven to 350°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.

MICROWAVE unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and flavored instant coffee; stir until well blended. Spread into prepared pan.

BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownie from pan; cut into shapes with 1-1/2-inch heart-shaped cookie cutter. (Reserve scraps for snacking or another use.) Melt semi-sweet chocolate as directed on package. Dip tops of brownie hearts in chocolate. Refrigerate until chocolate is firm.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

Easy Cleanup

Lining the pan with foil makes cleanup a snap! Just mold the foil over bottom of pan, then pop the pre-formed foil into pan; fill with batter then continue as directed.

Note

Reduce oven temperature to 325°F if baking brownies in glass baking dish.

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JMolinaro

posted:4/18/2012

This dessert would be perfect for my husband birthday dinner that I am planning.

mihir204

posted:4/6/2012

Great!! I substituted eggs with milk and cornstarch, and it still came out fine.

kasmith63

posted:3/31/2010

Incredibly rich. Slightly crispy on outside with a creamy, thick inside. Perfect for freezing and then pull out just what you need.

LFERONTI

posted:3/13/2010

What a great brownie mix!! I don't know how much the mocha cafe influenced the taste, but they are pretty good. I took some to work and munched on them and the scraps at home for about a week-can't eat them all at once!!! Yes, they lasted that long and were in sealed bag and they stayed moist!!! I would like to make them for other holidays and maybe make them with white chocolate and maybe color the chocolate. Very good recipe.

hoohoo3542

posted:2/25/2010

My husband LOVED these! They were so easy to make, I only made some of them in heart shapes, the others I just cut like regular brownies.

sara8327

posted:2/18/2010

I made these for a valentine's day party and they tasted soooooo good! I would have ate them all myself if I hadn't been on a diet. LOL

jenntlarkin

posted:2/14/2010

I loved these brownies. Moist, fudge-like and very chocolatey. I used a chocolate buttercream frosting on mine because I don't like the bitterness of melted semi-sweet chocolate.

alisondeal

posted:11/17/2008

Great recipe. I love what the coffee does to the brownies - the flavor is wonderful. I made a chocolate peanut-butter cheese cake, topped the CC with quartered PB cups, drizzled PB and chocolate and then garnished with a mound of these hearts for my sweetie!

krystlehoward

posted:7/22/2008

This is by far my favorite brownie recipe!! For different seasons I use different cookie cutters... like stars, hearts, bunnies, etc. These make great desserts for parties!

a cook

posted:2/25/2008

Sooo delicious! Everyone asked for this recipe!