Heart Brownie Cookie Recipe

Ingredients

• 1/3 cup butter-flavored shortening
• 3/4 cup packed brown sugar
• 1-1/2 teaspoons water
• 1/2 teaspoon vanilla extract
• 1 egg
• 3/4 cup all-purpose flour
• 3 tablespoons baking cocoa
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1 cup milk chocolate chips
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• FROSTING:
• 3-1/2 cups confectioners' sugar, divided
• 3 tablespoons butter, softened
• 1 tablespoon shortening
• 1/2 teaspoon vanilla extract
• 3 to 4 tablespoons milk, divided
• Red paste food coloring

Directions

• In a large bowl, cream the shortening, brown sugar, water and vanilla. Beat in egg. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture until combined. Stir in chocolate chips. Pour into a greased and floured 9-in. heart-shaped baking pan.
• Bake at 375° for 15-20 minutes or until center is set (do not overbake). Cool for 10 minutes before removing from pan to a wire rack.
• In a large bowl, combine 1-1/2 cups confectioners' sugar, butter, shortening, vanilla and 3 tablespoons milk; beat until smooth. Gradually add remaining confectioners' sugar; beat until light and fluffy, about 3 minutes. Add enough remaining milk to achieve a frosting consistency. Frost brownie with 3/4 cup frosting. Using food coloring, tint remaining frosting and decorate as desired. Yield: 8-10 servings.

Heart Brownie Cookie published in Simple & Delicious January/February 2007, p15