Happy almost Valentine’s Day!
These Brownie Hearts are perfect for giving to your sweetheart. It starts with a layer of brownie, then you put homemade oreo filling on top of that (I told you had had plans to use it in February), then you just roll it up from both ends to make a heart! This recipe is very easy to make and it looks super cute. I’m sure you and your sweetheart will enjoy these Brownie Hearts.
First we start with lining a jelly roll pan with parchment paper and thoroughly greasing the pan and the paper.
Next we make the brownies. In a saucepan melt the chocolate chips and butter together.
Remove the saucepan from the heat and whisk in the white and brown sugar.
Whisk in the eggs and vanilla.
Lastly, whisk in the flour and salt.
Pour the brownie batter into your prepared pan. Spread it evenly.
Bake at 325F for 32-40 minutes or until a toothpick inserted about 2 inches from the edge comes out clean.
Allow to cool about 10 minutes in the pan before using the parchment paper to help you move the brownie out of the pan and onto a wire rack to cool completely.
While the brownie cools you can make the homemade oreo filling. In the bowl of an electric mixer combine powdered sugar, vegetable shortening, butter flavoring, and vanilla.
Mix until well combined.
Once your brownie is cooled set in on your counter top and place blobs of the filling onto the brownie.
Press the blobs out with you hands so that the filling forms an even and smooth layer.
Place a long sheet of waxed paper under the brownie long ways. This is to help you roll the brownie up.
Now you are going to be rolling your brownie up bringing both of the short sides of the brownie toward the middle.
It works best if you work a little with one side and then work to about the same point on the other side and switch back and forth.
All rolled up!
Now use some plastic wrap to wrap up the brownies and refrigerate them for about a half hour so that they harden up a bit.
Next, use a bench scraper to cut the brownies into about 3/4 inch pieces.
Use your hands to shape the brownies into a heart shape. Make sure you make a nice point on the end.
- For the brownie:
- 2c. semi-sweet chocolate chips
- 1 stick butter
- ¾c. brown sugar, packed
- ¾c. sugar
- 4 eggs
- 2t. pure vanilla extract
- 1c. flour
- ½t. salt
- For the filling:
- 1c. vegetable shortening
- 2t. pure vanilla extract
- 2t. butter flavoring
- 4c. powdered sugar
- Preheat oven to 325F. Line a jelly roll pan with parchment paper, so that it overhangs. Butter the parchment paper and the pan very well. Set aside.
- In a saucepan melt the butter and the semi-sweet chocolate chips.
- Remove from heat and whisk in the brown and granulated sugar.
- Whisk in the eggs and 2t. vanilla extract. Whisk in the flour and salt.
- Pour the brownie batter into the prepared pan and bake at 325F for 32-40 minutes or until a toothpick inserted about 2 inches from the edge comes out clean. Cool in the pan about 10 minutes before removing it from the pan to cool completely on a wire rack.
- While the brownie cools, make the filling. In the bowl of an electric mixer combine all filling ingredients. Mix until well combined.
- Place the filling on the completely cooled brownies, pat/smooth with hands to form a nice even filling.
- Place the brownies on a piece of waxed paper that runs lengthwise. Use the waxed paper to help you roll up the brownie. Roll the brownie so that you are rolling both the short sides of the brownie towards each other. Work on rolling one side in for a bit then work on the other so that they meet in the middle.
- Cover and refrigerate for half an hour. Use a bench scraper to cut the brownie into ¾ inch slices. Use your hands to shape the slices into heart shapes.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)
Brownie Recipe Slightly Adapted from: Cookies and Cups