Next, In a large mixing bowl, beat eggs and vanilla extract. Add sugar and melted butter and mix until blended.
Then, add flour, cocoa powder, baking powder, and salt. Mix just until blended.
Then, pour into a greased 13"x 9"x 3" baking dish and bake at 350F for 35 minutes or until a toothpick inserted comes out clean.
In a medium mixing bowl, add softened butter and mix until creamy (about one minute.) Add powdered sugar, and half and half creamer. Mix until smooth. If the frosting consistency is still hard, you may add a teaspoon more of half and half creamer.
Next, divide the icing batch into thirds. Add one drop of yellow food coloring to one third of the icing to make yellow icing. Add one drop of red food coloring to one third of icing to make pink icing. Add one drop each of red and blue food coloring to make lavender icing.
Heart-Shaped Brownie Assembly:
After the brownies have cooled,
Using a heart-shaped cookie cutter, make imprints on brownies and cut them out with a sharp knife.
Next, spread frosting over the top in a thin layer onto each brownie.
Then, with a wet knife, gently smooth out the icing to make it flatter.
Next, using red gel icing, very thinly write short phrases on top of the buttercream frosting
How to Melt Butter in the Microwave:
Unwrap butter and place it in a microwave safe bowl, such as glass and NOT metal.
Start by using full power for 30 seconds and keep adding 15 seconds until it's a little bubbly and almost totally melted.
Stir the remaining thick butter and it'll melt.
Do not let it melt for too long in your microwave or it will start splattering all over the inside of the microwave. Be careful removing the hot bowl containing the melted butter from the microwave. Use a pot holder or kitchen towel.
Because these brownies are spread with butter cream frosting, they should be stored in the refrigerator for up to 3 days.