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Valentine's Day Mocha Sweetheart Brownies

Course Dessert
Keyword Baking, Brownie, Valentine's Day
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16
Calories 270 kcal

Ingredients

  • 4 oz BAKER'S Semi-Sweet Chocolate, broken into small pieces
  • 3/4 cup salted butter
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 cup Nescafe French Vanilla Instant Coffee
  • 1/2 cup chopped pecans
  • 4 oz BAKER'S Semi-Sweet Chocolate

Instructions

  1. Heat oven to 350F.

  2. Line 13x9 inch pan with foil, with ends of foil extending over side, spray with cooking spray.

  3. Microwave semi-sweet chocolate and butter in microwaveable bowl on high in increments of 30 seconds, stirring after each, until chocolate is completely melted and mixture is well blended.  Stir in sugar.  Blend in eggs, one at a time, and vanilla.  Add flour, instant coffee and pecans and mix well.  Pour into prepared pan.

  4. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT overcook!  Let cool completely.

  5. Remove brownies from pan and cut into shapes with a heart-shaped cookie cutter of your choice.  Any scraps are up for grabs to eat!

  6. Melt remaining 4 oz semi-sweet chocolate over double boiler.  Dip tops of brownie hearts, one at a time into melted chocolate and place dipped side up on a plate.  Refrigerate until chocolate has firmed.

Recipe Notes

You can use any flavoured instant coffee you like, the coffee helps to bring out the chocolate flavour.

I always use Mexican vanilla when baking as it's the best in the world, however if you don't have any, regular vanilla will work - just make sure it's the real stuff and not imitation.