Chocolate and Mocha Sweethearts

Incredibly rich fudgy brownies slightly crispy on outside with a creamy, thick inside. Cut into heart shapes and dipped in melted chocolate. Perfect for freezing and then pull out just what you need.

Yield

17 servings

Ingredients

4 (1 ounce) squares BAKER'S Unsweetened Baking Chocolate
3/4 cup butter or margarine
2 cups granulated (white) sugar
4 eggs
1 teaspoon vanilla extract
1 cup flour
1/2 cup GENERAL FOODS INTERNATIONAL Suisse Mocha, or any other flavor
6 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted

Directions

Preheat the oven to 350°F (177°C). Line pan with foil. Grease foil.

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

Bake for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.

Cut brownie into heart-shapes using a 1 1/2-inch cookie cutter. (Reserve scraps for snacking or another use.) Dip the top of each brownie heart into melted semi-sweet chocolate. Refrigerate until chocolate is set.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 35 minutes

Additional Information

If desired, omit semi-sweet chocolate. Sprinkle tops of brownies with 2 tablespoons unsweetened cocoa instead of dipping in melted chocolate.

Lining the baking pan with foil makes cleanup a snap! Just mold the foil over the bottom of the pan, then pop the pre-formed foil into the pan; fill with batter. Bake and cool as directed. Remove from pan before cutting into shapes.

Nutritional Information

Amount per serving: Calories: 150; Total Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 30 mg; Sodium: 35 mg; Carbohydrate: 20 g; Dietary Fiber: 1 g; Sugars: 15 g; Protein: 2 g

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