-
1
Set oven to 350 degrees F.
-
2
Line a 13 x 9-inch baking dish with foil extending the foil over sides of the pan.
-
3
Grease only bottom of the foil.
-
4
In a large bowl combine the brownie mix with oil, water and eggs; beat 50 strokes with a wooden spoon.
-
5
Spread batter into greased foil-lined baking pan.
-
6
Bake for about 28-30 minutes or until set (do not overbake!).
-
7
Cool 1 hour in pan (or until completely cooled).
-
8
Remove brownies from pan by lifting the foil.
-
9
Place the unsliced brownies in the freezer; freeze for 30 minutes.
-
10
Using a Valentines heart-shaped cookie cutter cut into heart shapes or using a knife slice into 1-1/4-inch squares or as desired.
-
11
Return to freezer while preparing the icing.
-
12
For the icing; in a medium saucepan melt the chocolate chips over very low heat, stirring constantly.
-
13
Add in canned frosting and vanilla; mix to combine, then heat 1-2 minutes or until of desired coating consistancy, stirring constantly; remove from hea.
-
14
To coat each heart or square with icing; place the brownie on fork over the sauce, spoon the icing over brownie, coating all sides except the bottom (if icing thickens heat over low heat until desired consistancy).
-
15
Place on small flat sheet lined with wax paper.
-
16
Repeat with all the brownie heart or squares.
-
17
Place in refrigerator to firm up.
-
18
Drizzle the tops of the cold squares with red decorator icing if desired.
