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Valentine Brownie Hearts

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      Title: VALENTINE BROWNIE HEARTS
 Categories: Desserts, Cakes
      Yield: 6 Servings
 
      4    Squares unsweetened chocolat
    3/4 c  (1 1/2 sticks) margarine
      2 c  Sugar
      3    Eggs
      1 ts Vanilla
      1 c  Flour
      1 c  Chopped nuts (optional)
  2 2/3 c  Halved strawberries
      8 oz Tub chocolate nondairy
           Whipped topping
 
  Heat oven to 350 degrees F (325 degrees F for glass dish). Line a 13
  inch by 9 inch baking pan with foil, extending over edges to form
  handles. Grease foil.
  
  Cook chocolate and margarine in large microwave-safe bowl on high (100
  percent power) for 2 minutes or until margarine is melted. Stir until
  chocolate is completely melted.
  
  Stir sugar into chocolate until well blended.  Mix in eggs and
  vanilla. Stir in flour and nuts until well blended. Spread in
  prepared pan.
  
  Bake in a 350 degree F oven for 30 to 35 minutes or until toothpick
  inserted in center comes out with fudgy crumbs. Do not overbake. Cool
  in pan. Refrigerate 30 minutes for easier cutting. Lift brownies out
  of pan with foil handles.  Invert onto back of pan. Carefully remove
  foil. Invert onto cutting board. Cut into heart shapes with cookie
  cutter.
  
  Place half of the brownies on individual dessert plates. Spoon 1/2 cup
  strawberries over each brownie. Top each with 1/3 cup whipped topping.
  Cover with remaining brownies. Garnish with additional strawberries.
  Serve immediately.  Makes 10 to 12 heart shaped brownies or 5 to 6
  servings.
  
  Carol's note: Less calories if only a single layer of brownie is used,
  increasing total servings to 10 or 12.
  
  Source: Daily Local News, February 9, 1994
 
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