Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Blend in eggs and vanilla. Add flour and flavored instant coffee; mix well. Pour into prepared pan.
Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Use foil handles to remove brownie from pan; cut into shapes with 2-inch heart-shaped cookie cutter. Discard scraps or reserve for another use. (See tip.)
Melt semi-sweet chocolate as directed on package. Dip tops of brownie hearts, 1 at a time, into melted chocolate; place, dipped sides up, on plate. Refrigerate until chocolate glaze is firm.
Cook Like Us!
How to Use the Brownie Scraps
For a quick-and-easy dessert, prepare 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding in medium bowl as directed on package. Cut reserved brownie scraps into bite-size pieces; stir into pudding. Refrigerate 5 min. or until ready to serve.
Reduce oven temperature to 325°F if baking brownies in a glass baking dish.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.