RED VELVET BROWNIE CONVERSATION HEARTS (WEDNESDAY)

1 family-size package fudge

brownie mix

1/2 cup sour cream

2 eggs

1 (1-ounce) bottle red food

coloring

8 cups (2 pounds)

confectioners’ sugar

1/2 cup water

2 tablespoons light corn syrup 2 teaspoons pure vanilla

extract

Assorted food coloring as

desired

For the brownies: Empty mix into large bowl. Add sour cream, eggs and red food coloring; mix well. Spoon batter into a 9-by13-inch pan coated with cooking spray. Bake and cool as directed on package. Cut out cooled

brownies with heart-shaped cookie cutters. Place brownies on wire rack set over baking sheet.

For the icing: Mix sugar, water and syrup in medium saucepan. Cook on medium-low until sugar is melted, stirring occasionally. Stir in vanilla. Divide and tint with desired colors. Spoon icing over top and sides of brownies. If icing is too thick, gently heat to pouring consistency. Let stand until icing is set. Use remaining icing to decorate or write on brownies with a pastry bag. Makes 24 servings. Per serving: 274 calories (percent calories from fat, 13), 2 grams protein, 58 grams carbohydrate, no fiber, 4 grams fat (1.3 grams saturated fat), 19 milligrams cholesterol, 74 milligrams sodium.

CONTRIBUTED BY MCCORMICK Try these easy-to-follow recipe instructions and surprise your loved one with Red Velvet Brownies.