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1
Heat oven to 350F (180C) (325F (160C) if you are using a glass or pyrex baking dish).
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2
Line a 13 inch by 9 inch baking pan with foil, extending over edges to form handles.
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3
Spray with non-stick cooking spray or grease.
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4
Heat chocolate and butter or margarine in a small saucepan over low heat.
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5
Alternatively place in a microwave-safe bowl and microwave at full power.
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6
Stir frequently until chocolate is completely melted.
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7
In a large bowl mix together the sugar and chocolate mixture until well blended.
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8
Add the eggs and vanilla, mix well.
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9
Add the flour and nuts and blend thoroughly.
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10
Spread evenly into the prepared pan.
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11
Bake for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs.
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12
Be careful not to overbake!
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13
You want the outside to be a bit crisp and retain a fudge-like interior.
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14
Cool in the pan.
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15
Refrigerate for 30 minutes for easier cutting.
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16
Lift brownies out of pan with foil handles.
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17
Invert onto back of pan.
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18
Carefully remove foil.
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19
Carefully flip over onto a cutting board.
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20
Cut into heart shapes with a heart shaped cookie cutter.
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21
Place half of the brownies on individual dessert plates.
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22
Arrange strawberries over the brownie.
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23
Top with whipped cream or whipped topping.
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24
Top with another brownie creating a sandwich.
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25
Garnish with a strawberry half.
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26
Serve immediately.
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27
Makes 10 heart shaped brownies (depending on the size of your heart-shaped cookie cutter or about 5 to 6 servings.
