Brownie Hearts by Martha Stewart

• 1 cup unsalted butter, plus more for cake pan
• 2 12 cups light-brown sugar, packed
• 6 ounces unsweetened chocolate, coarsely chopped
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 12 teaspoon salt
• confectioners' sugar, granulated sugar, cocoa powder, for coating bites

1. Preheat oven to 325 degrees.
2. Butter a 9-by-13-inch cake pan.
3. Cut a piece of waxed paper to fit the bottom, and press it onto buttered surface
4. In a large microwave-safe bowl, combine butter, brown sugar, and chocolate.
5. Microwave on high for 1 minute; stir.
6. If the chocolate is not softened, continue to microwave at 10-second intervals, removing before completely melted.
7. Beat the eggs and vanilla into the melted chocolate with a wooden spoon.
8. Beat in the flour and salt.
9. Pour into prepared pan, and smooth the top.
10. Bake until a toothpick inserted in the center comes out almost clean, 35 to 40 minutes.
11. Let cool.
12. Run a knife around the edge of the pan.
13. Turn the brownie cake out onto a baking sheet, and flip over onto a work surface.
14. Cut out the brownies with a 2 1/2-inch heart-shaped cookie cutter.
15. Dust with cocoa if you like.
16. Form the scraps into 1-inch balls, and roll them in the coating of your choice.

unsalted butter, lightbrown sugar, chocolate, eggs, vanilla, flour, salt, confectioners

Taken from www.food.com/recipe/brownie-hearts-by-martha-stewart-402355 (may not work)