Make these Red Velvet Brownie Conversation Hearts for your sweetie this Valentine's Day, and your sure to have a conversation filled with phrases like, "you're amazing" and "I love you."
RED VELVET BROWNIE CONVERSATION HEARTS
Makes about 24 servings.
Prep Time: 30 minutes
Cook Time: 25 minutes
1 package (family-size) fudge brownie mix
1/2 cup sour cream
1 bottle (1 ounce) McCormick Red Food Color
8 cups confectioners’ sugar (2 pounds)
1/2 cup water
2 tablespoons light corn syrup
2 teaspoons McCormick Pure Vanilla Extract
McCormick Assorted Food Colors & Egg Dye
Decorating gel or 1 ounce white baking chocolate
1. Prepare brownie mix as directed on package with sour cream, eggs and red food color. Spoon batter in greased 13x9-inch baking pan.
2. Bake and cool and directed on package. Cut out cooled brownie with heart-shaped cookie cutters. Place brownies on wire rack set over baking sheet.
3. For the icing, mix confectioners’ sugar, water and corn syrup in medium saucepan. Cook on medium-low heat until sugar is melted, stirring occasionally. Stir in vanilla. Tint with desired food color. Spoon or pour icing over top and sides of brownies. (If icing becomes too stiff, gently reheat to pouring consistency.) Let stand until icing is set. Use decorating gel to write on brownies. Or melt white chocolate as directed on package. Pour into small resealable plastic bag. Snip off a tiny piece of the corner. Squeeze chocolate through hole in plastic bag to write on brownies. Tips
Test Kitchen Tip: For easy clean-up, line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove brownie from pan. Place on cutting board and cut out with cookie cutters.
Easy Pink Frosting: Brownie may frosted with Easy Pink Frosting instead of prepared icing. Stir 6 drops desired McCormick® Assorted Food Color & Egg Dye into 1 container (16 ounces) white frosting until well blended. Add additional drops of food color until desired shade is reached. Spread on cooled brownie. Cut out with heart-shaped cookie cutters.
Recipe is courtesy McCormick
NUTRITION INFORMATION: per serving:
Fat: 3 g
Carbohydrates: 58 g
Cholesterol: 19 mg
Sodium: 83 mg
Fiber: 0 g
Protein: 1 g