Chocolate Brownie Hearts with Ganache
 I am excited to be here sharing these Brownie Hearts with you. I love giving homemade treats at Valentine’s Day and chocolate doesn’t disappoint anyone. At least no one I know. Did you know Valentine’s Day has been celebrated in one way or another since the Middle Ages in England? The card companies got involved at the beginning of the 19th century. I remember our first Valentines was when we made them in school. It was so much fun to give Valentine’s to everyone in our class and we always did a special one for the teacher. Today I try to make a treat for my friends to enjoy. This year it is going to be these Brownie Hearts. You don’t need to pipe the buttercream on but it does make it neater. I then decided to crumbcoat the outside of the hearts with the buttercream. (you can also skip this step if serving right away and just do the ganache) To smooth the buttercream out have a glass with hot water in it and dip your knife into it. Take the knife and smooth out the buttercream. My mom used to decorate wedding cakes when I was small. I watched her transform many a cake with hot water and a knife. You don’t need to pipe the buttercream on but it does make it neater. I then decided to crumbcoat the outside of the hearts with the buttercream. (you can also skip this step if serving right away and just do the ganache) To smooth the buttercream out have a glass with hot water in it and dip your knife into it. Take the knife and smooth out the buttercream. My mom used to decorate wedding cakes when I was small. I watched her transform many a cake with hot water and a knife. After you make your ganache, let it cool for about 15 minutes before attempting to put it on the brownies. I used a spoon and put several spoonfuls on top close to the edges. Spread it out with a knife around the edges, then do the tops. If it gets to thick warm it up a little over the heat. It won’t take much, stir it while it is getting warm. When you start to see the mixture getting thinner, remove it from the heat and keep stirring. Chocolate Brownie Hearts with Ganache Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Chocolate, Dessert Prep time: 1 hour Cook time: 20 mins Total time: 1 hour 20 mins Serves: Servings 9 – 12 1 18 – 20 ounces brownie mix made according to package directions baked in a 9 x 13 cookie sheet lined with parchment paper Chocolate Buttercream 2/3 cup cocoa 1/2 cup whipping cream 1/2 cup butter pinch of salt 1 teaspoon vanilla 4 cups confectioners sugar Chocolate Ganache 1/2 cup heavy cream 1 tablespoon corn syrup 1/2 lb. chocolate chips or bars 1 18 – 20 ounces brownie mix made according to package directions baked in a 9 x 13 cookie sheet lined with parchment paper Chocolate Buttercream 2/3 cup cocoa 1/2 cup whipping cream 1/2 cup butter pinch of salt 1 teaspoon vanilla 4 cups confectioners sugar Chocolate Ganache 1/2 cup heavy cream 1 tablespoon corn syrup 1/2 lb. chocolate chips or bars Buttercream Heat whipping cream to a boil. Add cocoa to your mixing bowl and pour whipped cream over it. Stir well to blend. Let the mixture cool. Add butter a tablespoon at a time. Add vanilla and salt. Add confectioners sugar and whip until the desired consistency. (about 5 minutes) Ganache Add the heavy cream and corn syrup to a pan. Stir in the chocolate. Heat over medium low heat until the chocolate is almost melted. Remove from heat and stir until the mixture is smooth. If you need to put it back on the heat for a minute or two, go ahead. Stir constantly. To assemble Use a heart cookie cutter and cut out the hearts. If you use a 2 inch cookie cutter you should get 24 hearts or 12 servings. I used a 2 1/2 inch heart cutter and got 18 or 9 servings. Cut along the long side cutting with the heart top towards the edge. To cut the second row, but the point of the cookie cutter in between the 2 heart of the first row. Cut as closely as you can. Save or eat the scraps. Place the hearts on a wire rack. Place a cookie sheet, cutting board or parchment paper under the rack. Pipe the frosting on top of 1 heart. Place another heart on top making a sandwich. Press down lightly. If you are going to do a crumbcoat, do it now. Put the ganache on the hearts. Place a couple of teaspoons of ganache on the top edges of the heart. Using a knife spread it down on the sides. When the sides are done place a tablespoon of ganache on top and spread it out. Smooth the sides if they need it. Leave them on the wire rack to harden. You can also put them in the refrigerator to speed up the process. Buttercream Heat whipping cream to a boil. Add cocoa to your mixing bowl and pour whipped cream over it. Stir well to blend. Let the mixture cool. Add butter a tablespoon at a time. Add vanilla and salt. Add confectioners sugar and whip until the desired consistency. (about 5 minutes) Ganache Add the heavy cream and corn syrup to a pan. Stir in the chocolate. Heat over medium low heat until the chocolate is almost melted. Remove from heat and stir until the mixture is smooth. If you need to put it back on the heat for a minute or two, go ahead. Stir constantly. To assemble Use a heart cookie cutter and cut out the hearts. If you use a 2 inch cookie cutter you should get 24 hearts or 12 servings. I used a 2 1/2 inch heart cutter and got 18 or 9 servings. Cut along the long side cutting with the heart top towards the edge. To cut the second row, but the point of the cookie cutter in between the 2 heart of the first row. Cut as closely as you can. Save or eat the scraps. Place the hearts on a wire rack. Place a cookie sheet, cutting board or parchment paper under the rack. Pipe the frosting on top of 1 heart. Place another heart on top making a sandwich. Press down lightly. If you are going to do a crumbcoat, do it now. Put the ganache on the hearts. Place a couple of teaspoons of ganache on the top edges of the heart. Using a knife spread it down on the sides. When the sides are done place a tablespoon of ganache on top and spread it out. Smooth the sides if they need it. Leave them on the wire rack to harden. You can also put them in the refrigerator to speed up the process. Want to see another of our Valentine Day Recipes? Make a Sugar House for Valentine’s Day Raspberry and Chocolate Mousse Ghirardelli Cake Dipped Strawberries Pin It!