To remove the brownies from the pan, first run a thin knife along the sides pf the pan. Then tilt the pan to an angle and gently remove the slab with your hand. Peel off the parchment and lay it down on a cutting board.
With a sharp chef’s knife, cut off the edges to create a nice straight edged slab. (Feel free to snack on the brownie scraps you just cut off.)
Using a ruler, make small score marks every two inches on one side. Clean your chefs knife and make a nice clean cut every two inches. Clean your knife between each cut to keep those squares looking perfect. THIS IS VERY IMPORTANT TO MAKING IT LOOK NEAT.
Using a ruler, score each smaller two inch slab every two inches and cut them to get two inch square brownie pieces. Again, clean your knife between cuts.
Dust the pieces with cocoa powder. Using a small heart shaped cookie cutter, make small heart imprints on each piece by pressing the cutter into the powder. If the cutter gets too dirty you will have to wipe it off before using it again.