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Heart Brownie Cookie

 Heart Brownie Cookie
Come Valentine’s Day, Angie Powell is extremely busy in Orem, Utah. In addition to decorating cakes at a local restaurant, she explains: “My husband loves cookies so I like to make and ice this special heart on Valentine’s…and it’s also my daughter’s birthday!”
8-10 ServingsPrep: 25 min. Bake: 15 min. + cooling

Ingredients

  • 1/3 cup butter-flavored shortening
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1-1/2 teaspoons water
  • 1/2 teaspoon vanilla extract
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons baking cocoa
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 cup milk chocolate chips
  • 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 shortening and brown sugar until light and
  • fluffy. Beat in the egg, water and vanilla. 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.

2 of 2

Heart Brownie Cookie (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 461 calories, 17 g fat (7 g saturated fat), 35 mg cholesterol, 139 mg sodium, 76 g carbohydrate, 1 g fiber, 3 g protein.