Valentine Heart Brownies
What I love most about these Valentine’s Day brownies is how they balance comfort and charm. Brownies already have that cozy, familiar vibe, but shaping them into hearts gives them a playful, romantic twist.
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- 8x8-inch baking pan
- Parchment paper
- Heart-shaped cookie cutter
- Cooling Rack
Ingredients
For the Brownies
- 1 cup 225g unsalted butter
- 1½ cups 300g granulated sugar
- ½ cup 100g brown sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup 125g all-purpose flour
- ¾ cup 75g unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
Optional Toppings
- ½ cup chocolate chips or chopped chocolate
- Powdered sugar for dusting
- Sprinkles or icing for decorating
Instructions
Step 1: Prepare the Brownie Batter
- Place the butter in a heatproof bowl and melt it gently in the microwave in 20–30 second bursts, stirring in between, until fully melted and smooth.
- Add the granulated sugar and brown sugar to the warm butter. Whisk until the mixture looks glossy and well combined.
- Crack in the eggs one at a time, whisking well after each addition so they fully blend into the batter.
- Stir in the vanilla extract until everything is smooth and cohesive.
- Pro tip: Whisk steadily and thoroughly at this stage. Well-mixed eggs and sugar help create that fudgy, crackly brownie top.
Step 2: Mix the Dry Ingredients
- In a separate bowl, add the flour, cocoa powder, salt, and baking powder.
- Whisk the dry ingredients together to break up any cocoa lumps and evenly distribute everything.
- Pro tip: Take a few extra seconds to whisk the cocoa powder well—this prevents dry pockets in the final brownies.
Step 3: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients into the wet mixture.
- Use a whisk or spatula to gently fold everything together until just combined.
- Stop mixing as soon as you no longer see streaks of flour.
- Pro tip: Overmixing can make brownies cakey. A light hand keeps them soft and fudgy.
Step 4: Bake the Brownies
- Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy removal.
- Pour the batter into the prepared pan and spread it evenly into the corners.
- If using, sprinkle chocolate chips or chopped chocolate over the top.
- Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, until the edges are set and the center still looks slightly soft.
- Pro tip: A toothpick inserted in the center should come out with a few moist crumbs—not completely clean.
Step 5: Cool and Cut into Hearts
- Let the brownies cool completely in the pan. This helps them firm up and hold their shape.
- Once fully cooled, lift them out using the parchment paper and place on a cutting board.
- Use a heart-shaped cookie cutter to cut out heart shaped brownies, pressing straight down for clean edges.
- Pro tip: Wipe the cookie cutter between cuts for neat, sharp heart shapes every time.
Step 6: Decorate the Brownies
- Place the heart shaped brownies on a parchment-lined tray or plate so decorating stays neat.
- If using melted chocolate, warm it gently in short bursts and stir until smooth. Drizzle it over the brownies using a spoon or piping bag.
- For icing, let the brownies cool completely, then spread or pipe the icing on top in simple swirls or outlines.
- While the chocolate or icing is still soft, add sprinkles or decorative toppings so they stick nicely.
- Let the decorated brownies sit at room temperature for 10–15 minutes, or until the topping sets.
- Pro tip: Less is more. A light drizzle or a few sprinkles keeps the brownies elegant and lets the chocolate flavor shine.
Notes
Nutritional Value (per brownie, approximate):
- Calories: 220 kcal
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Sugar: 20g
- Protein: 3g
- Fiber: 2g
- Sodium: 90mg