It's Valentine's Day! Still looking for sweets for your sweet? These super easy frosted brownies are fun to make and more fun to eat. Take your favorite brownies, cut out heart shapes, frost with a simple tinted buttercream, and enjoy.
And the best part? For edge lovers like me, there's no waste, only tasty extra edge nibbles for snacking. Or if you want to win extra points with your sweetie, top the scraps with scoops of ice cream and your favorite sundae toppings to make a second dessert course.
To make the heart shape I used an approximately 2 3/4-inch heart-shaped cookie cutter and I got 8 heart-shaped brownies out of a 11- x 7- inch pan. You may get more or less depending on the size of your cookie cutter and pan (8- x 8- and 9- x 13- are typical pan sizes for brownies).
For tinting the frosting I prefer gel food coloring, but note that a little goes a long way. Frost the brownies from lightest to darkest, first working with the white frosting then adding drops of color and frosting brownies in progressively darker shades.
- 1 (8- x 8- inch) pan recipe of brownies (see note)
- 5 tablespoons unsalted butter, softened
- 1 cup confectioners sugar
- Red food coloring, optional
- Sprinkles to decorate, optional
Prepare your favorite brownie recipe (see note). Once the brownies have cooled completely, use a heart-shaped cookie cutter to cut out brownie hearts.
Place butter in a large bowl or the bowl of a stand mixer. Use an electric hand mixer or stand mixer to beat the butter on medium until soft and workable. Add confectioners sugar and beat until fully combined and smooth. Frost the brownies from lightest to darkest, first working with the white frosting then adding drops of food coloring, if desired, and frosting brownies in progressively darker shades.Decorate with sprinkles, if desired. Store in an airtight container for up to 3 days.
8- x 8- or 9- x 13- inch pan