Glazed Brownie Hearts

Prep Time: 40 minutes
Yield: 14 brownies

Ingredients:

Brownies
1 package Pillsbury® Classic Fudge Brownie
1/2 cup Crisco® Vegetable Oil
1/4 cup water
2 eggs

Glazes
6 ounces chocolate-flavored candy coating, cut into pieces
2 tablespoons Crisco® Vegetable Oil
6 ounces vanilla-flavored candy coating, cut into pieces

Preparation Directions:

1. Heat oven to 350°F. Line 13x9-inch pan with foil, extending foil over edges; grease foil. Prepare PILLSBURY brownies as directed on package, using CRISCO Oil, water and eggs. Spread batter in greased foil-lined pan.

2. Bake at 350°F. for 33 to 35 minutes or until set. DO NOT OVERBAKE. Cool 45 minutes or until completely cooled. Cover with foil; freeze brownies 30 minutes.

3. Remove foil cover. Using foil pan liner, lift brownies from pan; place on cutting board. With 2 1/2-inch heart-shaped cookie cutter, cut out 14 brownie hearts.*

4. In small saucepan, melt chocolate-flavored candy coating with 1 tablespoon of the CRISCO Oil over low heat, stirring occasionally until smooth; keep warm. Quickly dip edges of 7 brownies in chocolate, allowing excess to drip off. Place dipped brownies on sheet of waxed paper. Spoon melted chocolate over tops; smooth with knife.

5. Repeat with vanilla-flavored candy coating, remaining 1 tablespoon CRISCO Oil and remaining 7 brownies.** Drizzle small amount of contrasting candy coating randomly over each brownie.

TIP * Brownie scraps can be crumbled and served over ice cream or pudding. ** To completely cover brownies with vanilla­-flavored candy coating, brownies may need to be dipped and frosted twice with additional candy coating.

High Altitude: (Above 3500 Ft.)

1. See brownie mix package for directions.