Friday, February 12, 2010

Cupid's Best Brownies

Brownies from scratch or Make from box
4 squares BAKER'S Unsweetened Chocolate
3/4 cup  (1-1/2 sticks) butter
2 cups sugar
3   eggs
1 tsp. vanilla
1 cup  flour
1 cup coarsely chopped PLANTERS Walnuts (optional)

1 cup  ready-to-spread vanilla frosting
1/4 cup multi-colored sprinkles

Make it!
HEAT oven to 350°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Grease foil. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts; spread into prepared pan.

BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

USE foil handles to lift brownies from pan to cutting board. Cut into heart shapes with 2-inch cookie cutter. Reserve scraps for snacking or other use. Decorate cutouts with frosting and sprinkles.

Kitchen tips!
Looking for a special treat? One brownie is all that is needed to satisfy that chocolate craving.
Substitute 13x9-inch glass baking dish for the baking pan. Prepare brownie batter and bake as directed, reducing oven temperature to 325°F.
How to Use Brownie Scraps from Cut-Outs
Stir cubes of brownie scraps into one of the following: prepared JELL-O Chocolate or Vanilla Pudding; softened vanilla or chocolate ice cream; or thawed COOL WHIP Whipped Topping for a Brownies 'n Creme dessert. Or, layer cubes of brownie scraps with prepared JELL-O Chocolate or Vanilla Pudding, thawed COOL WHIP Whipped Topping and banana slices for a dessert trifle.

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