Kahlua Brownie Heart

© "From Ellie's Kitchen to Yours"
 
2 squares unsweetened chocolate
1 stick butter or margarine
2 eggs
1 C sugar
1 tsp baking powder
½ tsp instant coffee or espresso powder
1 C flour
3 T coffee liqueur (Kahlua)
Confectioners' sugar for sprinkling on top (optional)
Whipped cream, for garnish
Raspberries or strawberries, for garnish

Melt chocolate and butter or margarine over a double boiler or in a microwave on medium power for 2 to 2½ minutes. Whisk in eggs. Beat in remaining ingredients. Pour into a greased and floured 9-inch heart-shaped pan. Bake at 350° for approximately 18 to 20 minutes or until toothpick, inserted in center, comes out clean. Do not overbake; cake should be fudgey and moist. Cool on wire rack and turn out onto a platter. Sprinkle with confectioners' sugar and decorate border with whipped cream. Garnish cream with fresh raspberries or strawberries.

Hint: If you are making this for Valentine's Day garnish with heart-shaped candies. You can also make this recipe as Kahlua Brownies in a 9-inch square pan or make 6 or 7 mini-hearts in 3-inch heart-shaped pans. Fill these pans halfway with batter and bake at 350° for 10 to 12 minutes or until toothpick, inserted in center, comes out clean.