67024- french whip
7137- cocoa powder
9202- kraft colored parchment paper
39079- 8x8x3 fat daddio pan
180160- tipless bags
63000- chocolate chips
13001- unsalted butter
138014- brown sugar
7040- granulated sugar
12085- walnuts
187208- non pareils
54435- vanilla flavor 50express
54196- cappuccino essence
279017- princess pink GC 50express
19014-tip 20
19013- tip 18
142017- chocolate buttercreme
180341- sm lips 4 cav
16362- cc heart 5'
7060- regular buttercreme 50express
284031- soft pink galaxy dust
32146- wrap gold 8'
eggs
INGREDIENTS
- 1 Cup unsalted butter (melted)
- 3 Eggs
- 1 tbsp Vanilla flavor
- 1 tbsp Cappuccino essence
- 1 Cup white granulated sugar
-1 Cup light brown sugar
-1 Cup all purpose flour
-3/4 Cup cocoa powder
-1 tsp Salt
-1 Cup chocolate chips
-1/2 walnuts
-Butter an 8x8x3 fat daddio pan. Place parchment paper on top of the pan so that when it's time to remove it won't stick to the pan.
-In a bowl add in your melted butter, granulated white sugar, light brown sugar, vanilla flavor, and cappuccino essence. Whisk it all together, then add in your eggs. whisk
-Add and sift all your dry ingredient, all purpose flour, cocoa powder, salt. Mix with a spatula.
-Add in your walnuts and chocolate chips. Mix with spatula until ingredients all well combined.
-Empty brownie batter to your pan
-Bake at 350 degrees for 30-35 minutes.
-Let it cool down completely
-Cut out brownie with your heart cookie cutter and place it on your 8' gold wrap.
-Color buttercreme with princess pink gel color. Place tips 18 & 20 in your tipless bags and place chocolate and pink buttercreme in them.
-Make a border around your heart using your buttercreme. Make small circles one of each color and go all around your heart shaped brownie.
-Sprinkle it with your pink, red, and white non pareil mix and mini heart confetti's and place valentines day pick in the middle of your brownie. Add your icing pieces on top and sprinkle some pink galaxy dust. Then your brownie is ready to enjoy.
