Be Still My Brownie Heart
Dense brownies are perfect for cutting into shapes using cookie cutters. A simple cookie cutter, like a heart shape, is best for these fudgy brownies. Alternatively, you can cut into squares, triangles, or circles.
1⁄2 cup oil or melted butter + more for oiling
1⁄4 cup water or milk, your choice
- Preheat oven to 350° F.
- Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner. Generously brush with oil.
- In a large bowl, whisk eggs with oil, then whisk in water. Stir in mix; scrape into pan. Smooth top and spread to the edges as best you can.
- Bake 15 min or until a toothpick inserted in the center comes out clean. Rest in pan until cool, at least 30 min.
- Gently flip the Sheet Pan Liner and brownie onto a cutting board. Peel away the liner from the brownie. Using a cookie cutter of your choice, cut into shapes. Decorate with toppings, if desired.
Per serving (1/12th of the brownie): Calories 170, Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 40 mg, Sodium 180 mg, Carbohydrate 16 g (Fibre 2 g, Sugars 11 g), Protein 3 g.
Make brownie cake pops! Roll scraps of brownies into balls, then roll in shredded coconut. Place a lollipop stick into each ball.