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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Come Valentineâs Day, Angie Powell is extremely busy in Orem, Utah. In addition to decorating cakes at a local restaurant, she explains: âMy husband loves cookies so I like to make and ice this special heart on Valentineâsâ¦and itâs also my daughterâs birthday!â Ingredients:
1/3 cup butter-flavored shortening |
3/4 cup packed brown sugar |
1 egg |
1-1/2 teaspoons water |
1/2 teaspoon vanilla extract |
3/4 cup king arthur unbleached all-purpose flour |
3 tablespoons baking cocoa |
1/4 teaspoon salt |
1/8 teaspoon baking soda |
1 cup milk chocolate chips |
frosting: |
3-1/2 cups confectioners' sugar, divided |
3 tablespoons butter, softened |
1 tablespoon shortening |
1/2 teaspoon vanilla extract |
3 to 4 tablespoons milk, divided |
red paste food coloring |
Directions:
1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the egg, water and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture until combined. Stir in chocolate chips. Pour into a greased and floured 9-in. heart-shaped baking pan.
2. Bake at 375° for 15-20 minutes or until center is set (do not overbake). Cool for 10 minutes before removing from pan to a wire rack.
3. In a large bowl, combine 1-1/2 cups confectioners' sugar, butter, shortening, vanilla and 3 tablespoons milk; beat until smooth. Gradually add remaining confectioners' sugar; beat until light and fluffy, about 3 minutes. Add enough remaining milk to achieve a frosting consistency. Frost brownie with 3/4 cup frosting. Using food coloring, tint remaining frosting and decorate as desired. Yield: 8-10 servings.
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