Glazed Brownie Hearts
2/3 cup plus 2 tablespoons, divided
1/4 cup water
2 large eggs
6 ounces chocolate-flavored candy coating, cut into pieces
6 ounces vanilla-flavored candy coating, cut into pieces
HEAT oven to 350°F. Line 13 x 9-inch baking pan with foil, extending foil over edges of pan. Coat foil with no-stick cooking spray. Prepare brownie mix according to package directions using 2/3 cup oil, water and eggs. Spread batter in prepared pan. Bake 28 to 31 minutes or until set. Cool completely. Cover with foil. Ffreeze 30 minutes.
REMOVE brownies from pan by lifting edges of foil. Place on cutting board. Remove and discard foil. Cut out 14 brownie hearts using 2 1/2-inch heart-shaped cookie cutter.
MELT chocolate-flavored candy coating with 1 tablespoon oil in small saucepan 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.
REPEAT with vanilla-flavored candy coating, remaining 1 tablespoon oil and remaining 7 brownies. Drizzle small amount of contrasting candy coating randomly over each brownie. Top with decorator sprinkles.
Serving Size (1 brownie heart, 1/14 of recipe), Calories 310 (Calories from Fat 150), Total Fat 17g (Saturated Fat 5g, Trans Fat g), Cholesterol 25mg, Sodium 115mg, Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 29g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.