Brownie Hearts and Brownie Truffles

After you cut out the hearts, roll the brownie leftovers into bite-size morsels. Once coated with cocoa or sugar, they resemble truffles. You'll get about 44 bites.

½ lb (2 sticks) butter
2½ cups light brown sugar
6 oz unsweetened chocolate
4 large eggs
2 tsp. pure vanilla extract
2 cups all-purpose flour, unbleached
½ tsp. sea salt

Garnish:
confectioners' sugar, coloured sugar, cocoa, or crushed toffee bits

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Butter bottom of a 9x13" baking pan; cut a piece of waxed paper to fit the bottom, and press it onto the buttered surface.

In a large microwave-safe bowl, combine butter, brown sugar, and chocolate. Microwave on high for 1 minute; stir. If the chocolate is not softened, continue to microwave at 10-second intervals, removing before it's completely melted.

Beat eggs and vanilla into the melted chocolate with a wooden spoon. Beat in flour and salt. Pour batter into the prepared pan, and smooth the top. Bake until a toothpick inserted in the center comes out almost clean, 35-40 minutes. Let cool.

Run a knife around the edge of the pan. Turn the brownie cake out onto a baking sheet, and flip over onto a work surface. Cut out the brownies with a 2½" heart-shaped cookie cutter. Dust with cocoa if you like. Form the scraps into 1" balls, and roll them in the coating of your choice.

Makes 12 hearts.

Cook's Note: If you don't have a heart-shaped cutter, you can cut the brownies into squares or other shapes.