Heart Shaped Brownies

Yield: 4 servings

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour, 40 minutes

Ingredients: For the Brownies

• 2 cups Bake Believe^® Milk Baking Chips
• 6 eggs at room temperature
• Sprinkles (optional)

For the Drizzle

• ¼ cup Bake Believe^® Milk Baking Chips
• 1 Tablespoon  heavy cream
• Red food coloring (as needed)

Instructions:

1. Preheat the oven to 350°F.  Line a 9-inch by 9-inch baking dish with parchment paper, making sure to have some overlap the edges to easily remove the brownies later.
2. Place the 2 cups milk chips in a medium heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
3. In a large bowl, beat the eggs with an electric mixer until frothy on the top, but still liquid on the bottom, about 3 minutes.
4. Quickly pour the melted milk chips into the beaten eggs.
5. Immediately beat with the electric mixer until the mixture comes together to form a brownie batter.  It’s okay if there are some flecks of unmixed melted chips in the batter.
6. Transfer the batter to the prepared baking dish and spread evenly.
7. Bake in the oven until the brownies just puff in the middle, about 25 minutes.
8. Allow the brownies to cool in the dish for about 15 minutes.
9. Remove and transfer to a cooling rack until completely cool, about 45 minutes more.
10. Using a heart-shaped cookie cutter, stamp out a heart shape in the brownies, making 4 of them
11. Place the ¼ cups milk chips and 1 tablespoon heavy cream in a small heat-proof bowl and microwave in 10-second intervals, stirring in between, until melted.
12. Stir the glaze until it thickens, about 5 minutes.
13.  Add red food coloring 1 drop at a time as needed to achieve desired color.
14. Put the drizzle in a small plastic food bag with 1 corner cut off and use it to drizzle over the brownies.
15. Top with sprinkles if desired.
16. Enjoy right away or store in an airtight container in the refrigerator for up to 1 week.