Fresh Strawberries and Cream Filled Brownie Hearts
* 4 squares unsweetened chocolate
* 3/4 cup margarine
* 2 cups sugar
* 3 eggs
* 1 teaspoon vanilla
* 1 cup flour
* 1 cup nuts, chopped (optional)
* 2 2/3 cups halved strawberries
* 1 tub (8 ounce size) chocolate nondairy whipped topping
Heat oven to 350 degrees F (325 degrees F for glass dish). Line a 13 inch by 9 inch baking pan with foil, extending over edges to form handles. Grease foil.
Cook chocolate and margarine in large microwave-safe bowl on high (100 percent power) for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended.
Spread in prepared pan.
Bake in a 350 degrees F oven for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not over-bake. Cool in pan.
Refrigerate 30 minutes for easier cutting. Lift brownies out of pan with foil handles. Invert onto back of pan.
Carefully remove foil. Invert onto cutting board.
Cut into heart shapes with cookie cutter.
Place half of the brownies on individual dessert plates.
Spoon 1/2 cup strawberries over each brownie. Top each with 1/3 cup whipped topping.
Cover with remaining brownies. Garnish with additional strawberries.