Valentine'S Brownie Petits Fours - cooking recipe

Ingredients

BROWNIES
1 (19 1/2 ounce) package pillsbury brownie classics traditional fudge brownie mix
1/2 cup oil
1/4 cup water
2 eggs
ICING
1 (6 ounce) package semi-sweet chocolate chips (1 cup)
1 (16 ounce) can pillsbury creamy supreme fudge frosting
1 teaspoon vanilla
red cake decorating gel (optional)

Preparation

Set oven to 350 degrees F.
Line a 13 x 9-inch baking dish with foil extending the foil over sides of the pan.
Grease only bottom of the foil.
In a large bowl combine the brownie mix with oil, water and eggs; beat 50 strokes with a wooden spoon.
Spread batter into greased foil-lined baking pan.
Bake for about 28-30 minutes or until set (do not overbake!).
Cool 1 hour in pan (or until completely cooled).
Remove brownies from pan by lifting the foil.
Place the unsliced brownies in the freezer; freeze for 30 minutes.
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.
Return to freezer while preparing the icing.
For the icing; in a medium saucepan melt the chocolate chips over very low heat, stirring constantly.
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.
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).
Place on small flat sheet lined with wax paper.
Repeat with all the brownie heart or squares.
Place in refrigerator to firm up.
Drizzle the tops of the cold squares with red decorator icing if desired.