Be My Valentine Brownie Hearts

Directions

Heat oven to 350℉ (180℃) (325℉ (160℃) if you are using a glass or pyrex baking dish ).

Line a 13 inch by 9 inch baking pan with foil, extending over edges to form handles.

Spray with non-stick cooking spray or grease.

Heat chocolate and butter or margarine in a small saucepan over low heat. Alternatively place in a microwave-safe bowl and microwave at full power.

Stir frequently until chocolate is completely melted.

In a large bowl mix together the sugar and chocolate mixture until well blended.

Add the eggs and vanilla, mix well.

Add the flour and nuts and blend thoroughly.

Spread evenly into the prepared pan.

Bake for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Be careful not to overbake! You want the outside to be a bit crisp and retain a fudge-like interior.

Cool in the pan. Refrigerate for 30 minutes for easier cutting.

Lift brownies out of pan with foil handles.

Invert onto back of pan. Carefully remove foil.

Carefully flip over onto a cutting board.

Cut into heart shapes with a heart shaped cookie cutter.

Place half of the brownies on individual dessert plates.

Arrange strawberries over the brownie. Top with whipped cream or whipped topping.

Top with another brownie creating a sandwich.

Garnish with a strawberry half.

Serve immediately.

Makes 10 heart shaped brownies (depending on the size of your heart-shaped cookie cutter or about 5 to 6 servings.