You can make these brownies from scratch, but if you’re like me: busy, then sometimes a box mix will have to give you a hand. Same thing with the frosting. Make a batch of buttercream. Use a can from the grocery store. It’s the thought that counts 🙂 You can beat me with a rubber spatula some other time.
For Valentine’s Day or to share your calorie laden love with someone (hey paula deen), these are a sweet treat that are easy to make.
First things first: you’ll be making these on a cookie sheet, not in a typical 9×13 pan. Why? You’ll want thinner brownies. If you prefer thick brownies, be my guest and pull out your 9×13.
As a unique substitution: I used coffee instead of the water. I had a little bit left in the pot from breakfast and thought, ‘what the heck.’ I needed to top off the 1/4 c. called for w/ a little h2o.
- 1 brownie batch (if you use box mix: 9×13 “family size”) cooked. If you use a cookie sheet, this changes the cooking time so be mindful. Mine took less time~ about 15 minutes.
- 1/2 batch (or half container) of frosting-your choice on flavor to compliment- can or homemade. Cool whip is also acceptable to keep them light and airy.
- 1/4 c. strawberry jam
A cookie sheet of brownies will yield about 30 small hearts, or about 15 sandwiches. After you cut the hearts out, you’re ready to fill! In lieu of a fancy frosting tip, you can also use a plastic bag with the tip cut off. Since this will be squished, the appearance isn’t so important.
Flip half of your brownies over to reveal their undersides and frost them, I chose a “V” shape to help minimize oozing later…ooze is such a gross word….
Top with their better half and put in the fridge to set up. Sprinkle with powdered sugar or serve with ice cream or by themselves. A delightful Valentine’s Day treat!