CHOCOLATE VALENTINE HEARTS

I made these in a jelly roll pan and cut 24 good sized hearts. Because I was pressed for time, I cut them when they were still slightly warm, and drizzled them with ganache. It worked fine. They were delicious, and I will certainly make them again. Loved the one bowl method. No mixer, no messy kitchen!

CHOCOLATE VALENTINE HEARTS

INGREDIENTS
BROWNIES
1 cup (16 tablespoons) unsalted butter
2 1/4 cups sugar
1 1/4 cups Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips
1 teaspoon espresso powder

GANACHE DRIZZLE
2/3 cup chocolate chips
6 tablespoons heavy cream
1/2 tablespoon light corn syrup

GANACHE COATING
1 1/3 cups chocolate chips
3/4 cup heavy cream
1 tablespoon light corn syrup

INSTRUCTIONS

1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. Line with parchment, and grease the parchment. While this step isn't strictly necessary, it makes getting the brownies out of the pan a whole lot easier.
2. To make the brownies: In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.
3. for more complete instructions @ kingarthurflour.com

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