Bakers Chocolate And Mocha Sweethearts Recipes

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Blend in eggs and vanilla. Add flour and flavored instant coffee; mix well. Pour into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Use foil handles to remove brownie from pan; cut into shapes with 2-inch heart-shaped cookie cutter. Discard scraps or reserve for another use. (See tip.)
• Melt semi-sweet chocolate as directed on package. Dip tops of brownie hearts, 1 at a time, into melted chocolate; place, dipped sides up, on plate. Refrigerate until chocolate glaze is firm.

Steps:

• Microwave chocolate in small microwaveable bowl on HIGH 1 min. 30 sec. or until chocolate is almost melted, stirring every 30 sec. (The chocolate will retain their shapes until stirred.) Stir until chocolate is completely melted and smooth.
• Spoon chocolate into candy mold, filling each cup to top. Tap mold lightly on counter to remove air bubbles. Refrigerate 1 hour or until chocolate is set.
• Unmold candies; place in airtight container between sheets of waxed paper. Store in refrigerator up to 1 month.

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Grease foil; set aside.
• Microwave unsweetened chocolate and butter in microwaveable bowl on medium 2 minutes, or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and instant coffee; stir until well blended. Spread into prepared pan.
• Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (do not overbake). Cool in pan. Use foil handles to remove brownies from pan. Cut brownie into shapes using 1 1/2 -inch heart-shaped cookie cutter; sprinkled with cocoa powder. Reserve brownie scraps for snacking or another use.
• NOTE: Reduce temperature to 325F if using a 13x9-inch baking dish.
• SPECIAL EXTRA: Dip tops of brownies in 6 melted squares Baker's semi-sweet chocolate. Refrigerate until chocolate is firm.
• CREATIVE LEFTOVERS: Store brownie scraps in resealable bag at room temperature. For a quick and easy dessert, prepare 1 package (4 serving size) Jell-o Chocolate Flavored and Instant Pudding with milk as directed. Stir in brownie scraps. Refrigerate 5 minutes or until ready.

Steps:

• Preheat oven to 350 degrees F if using a 13x9-inch baking pan (or to 325 degrees F if using a glass baking dish). Line pan with foil. Grease foil. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Add eggs and vanilla; mix well. Add flour and flavored instant coffee; stir until well blended. Spread into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.
• Cut brownie into heart-shapes using a 1-1/2-inch cookie cutter. (Reserve scraps for snacking or another use.) Dip the top of each brownie heart into melted semi-sweet chocolate. Refrigerate until chocolate is set.

Steps:

• Preheat oven to 350 degrees F if using a 13x9-inch baking pan (or to 325 degrees F if using a glass baking dish). Line pan with foil. Grease foil. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Add eggs and vanilla; mix well. Add flour and flavored instant coffee; stir until well blended. Spread into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.
• Cut brownie into heart-shapes using a 1-1/2-inch cookie cutter. (Reserve scraps for snacking or another use.) Dip the top of each brownie heart into melted semi-sweet chocolate. Refrigerate until chocolate is set.

Steps:

• Preheat oven to 350 degrees F if using a 13x9-inch baking pan (or to 325 degrees F if using a glass baking dish). Line pan with foil. Grease foil. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Add eggs and vanilla; mix well. Add flour and flavored instant coffee; stir until well blended. Spread into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.
• Cut brownie into heart-shapes using a 1-1/2-inch cookie cutter. (Reserve scraps for snacking or another use.) Dip the top of each brownie heart into melted semi-sweet chocolate. Refrigerate until chocolate is set.