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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!”
  • Total Time
    Prep: 25 min. Bake: 15 min. + cooling
  • Makes
    8-10 servings


  • 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 all-purpose flour
  • 3 tablespoons baking cocoa
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 cup milk chocolate chips
  • 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


  • 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.
  • 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.
Nutrition Facts
1 each: 461 calories, 17g fat (7g saturated fat), 35mg cholesterol, 139mg sodium, 76g carbohydrate (64g sugars, 1g fiber), 3g protein.

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