Recipes and Cooking Layered Brownie Heart Dessert 3.6 (13) Add your rating & review You'll love the chocolate-covered strawberry flavor of this decadent dessert as much as you'll "heart" the appearance. Try it as a Valentine's Day dessert or anniversary treat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 31, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 25 mins Total Time: 50 mins Servings: 12 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 cup butter 6 ounce unsweetened chocolate, chopped 2 cup granulated sugar 1 tablespoon vanilla 4 eggs 1 ⅓ cup all-purpose flour ½ teaspoon baking soda 2 ½ cup fresh strawberries, hulled 1 cup heavy cream ½ cup powdered sugar Directions Preheat oven to 350°F. Shape 2 8-inch round foil pans* into heart shapes. Make sure the bottoms are level. Coat with nonstick cooking spray; set aside. In a large saucepan combine butter and chocolate. Heat over medium heat until melted and smooth, stirring occasionally. Remove and cool slightly. Stir in granulated sugar and 2 teaspoons vanilla. Stir in eggs until combined. Stir in flour and baking soda until combined. Divide batter between prepared pans. Bake for 25 to 30 minutes or until set. Cool in pans on a wire rack. Puree 1 cup of the strawberries in a blender or food processor. Strain through a fine mesh sieve; discard seeds. In a large mixing bowl beat cream, powdered sugar, and 1 teaspoon vanilla with a mixer on medium until stiff peaks form. Drizzle in puree; fold until combined. To assemble, remove brownies from pans. Place one layer on a serving platter. Spoon a small amount of the cream on top of brownie layer on platter. Slice 1 cup of the remaining strawberries and arrange over brownie layer on platter. Top with remaining brownie layer. Spread with remaining cream. Halve or slice remaining strawberries and arrange over brownie layers. Matthew Clark * Or bake two layers in 8x8x2-inch baking pans. Cut cooled brownies into heart shapes using a sharp knife. Rate it Print Nutrition Facts (per serving) 531 Calories 32g Fat 56g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 531 % Daily Value * Total Fat 32g 41% Saturated Fat 19g 95% Cholesterol 126mg 42% Sodium 208mg 9% Total Carbohydrate 56g 20% Total Sugars 41g Protein 6g Vitamin C 17.8mg 89% Calcium 49mg 4% Iron 3.6mg 20% Potassium 227mg 5% Fatty acids, total trans 1g Folate, total 45.7mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.