Valentine's Brownies

The family got to choose their Valentine's Day dinner of choice.  Everyone wanted Kung Pao Chicken.  I used the recipe from our Christmas Eve dinner.  For a special treat, I made Valentine's Brownies this weekend and stored them in the refrigerator in the Lock N Lock Rectangular Container with Handle.  It is the perfect size to fit all the decorated brownies and fit perfectly in the refrigerator. The cherry chips give these fudge brownies a sweet note.   




Kung Pao Chicken
Serves 4-6

See previous post

Valentine’s Brownies

Serves 20

4 sticks unsalted butter

1 pound semi-sweet chocolate chips

2 tablespoons instant coffee granules

7 large eggs

2 tablespoons vanilla extract

2 1/4 cups granulated white sugar

1 1/4 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

12 ounces cherry chips

1 tablespoon shortening

Preheat oven to 350 degrees. Line a 12x18x1-inch pan with parchment paper.  Coat parchment paper with cooking spray with flour (I used Pam with flour).

In a microwave-safe bowl, heat the butter and chocolate until smooth and melted, stirring occasionally.  Cool slightly. 

In a large bowl, whisk together the eggs, coffee granules, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.

In a medium bowl, sift together flour, baking powder, and salt, and then add to batter.   Pour into prepared baking pan.

Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached.   Let cool completely, then cover tightly and chill overnight.

Using a cookie or brownie cutter, cut brownies into desired shapes. 

In a small microwave-safe bowl, combine the cherry chips and shortening.  

Heat until smooth and melted, stirring occasionally.  Dip the chilled brownie cut-outs into cherry mixture.  Set the brownies on a piece of parchment paper until frosting hardens.