Description
Delight in these fudgy, heart-shaped brownies perfect for romantic occasions or anytime you want a sweet treat with a fun twist. Rich cocoa combined with melty chocolate chips ensures every bite is decadently chocolaty, while the option to garnish with powdered sugar or chocolate drizzle and fresh berries adds elegance and extra flavor. Baked to a moist, fudgy perfection and cut into adorable heart shapes, these brownies satisfy both the eyes and the palate.
Ingredients
Scale
For the Brownies:
- 1 cup (2 sticks / 226 g) unsalted butter, plus extra for greasing
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 4 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup (120 g) all-purpose flour
- 1 cup (85 g) unsweetened cocoa powder (natural or Dutch-process)
- 1 tsp fine sea salt or table salt
- 1/2 tsp baking powder
- 1 cup (175 g) semisweet or dark chocolate chips or chunks
- Optional: 1/2 cup (60 g) chopped nuts (walnuts or pecans)
For the Garnish and Decoration:
- 1 cup (120 g) powdered sugar (for dusting) OR 1 (170 g) chocolate chips (for drizzle)
- 1–2 tbsp milk or heavy cream (if making chocolate drizzle)
- 1/2 tsp vanilla extract (for drizzle, optional)
- Fresh berries (strawberries or raspberries) for serving, optional
- Whipped cream or vanilla ice cream, optional
- Heart-shaped cookie cutters (various sizes work well)
- Nonstick cooking spray or butter for greasing
- Parchment paper
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking pan with butter or cooking spray. Line the bottom and long sides of the pan with parchment paper, leaving some overhang as handles to lift the brownies out later. Lightly grease the parchment to prevent sticking.
- Melt the butter: Cut the butter into pieces and place it in a medium saucepan. Melt over low to medium heat, stirring occasionally until fully melted. Remove from heat and let it cool for 3–5 minutes until warm but not hot.
- Mix in sugars and vanilla: Whisk the granulated sugar and brown sugar into the warm melted butter until smooth and glossy. Add the vanilla extract and whisk again until combined.
- Add the eggs: Add the eggs one at a time, whisking well after each addition. Whisk vigorously for about 30–45 seconds after the last egg to create a shiny, fudgy top on the brownies.
- Combine dry ingredients: In a separate bowl, sift or whisk together the flour, cocoa powder, salt, and baking powder. Stir well to ensure no cocoa lumps and even distribution.
- Make the batter: Add the dry mixture to the wet mixture in two additions. Gently fold with a spatula or wooden spoon just until no streaks of dry flour remain. Fold in the chocolate chips and nuts if using until evenly distributed. Do not overmix to avoid cakey brownies.
- Bake the brownies: Pour the batter into the prepared pan and smooth the top evenly into corners. Tap the pan gently on the counter to remove air bubbles. Bake in the preheated oven for 22–28 minutes. Begin checking at 22 minutes using a toothpick inserted 2 inches from the edge; it should come out mostly clean with moist crumbs. The center should look set but slightly soft. Avoid overbaking.
- Cool completely: Remove the pan from the oven and place it on a wire rack. Let brownies cool completely in the pan for at least 1 to 1.5 hours for clean heart-shaped cuts. For cleaner cuts, chill cooled pan in refrigerator for 30–45 minutes.
- Lift and cut into hearts: Use the parchment overhang to lift the whole brownie slab out onto a cutting board. Choose heart-shaped cookie cutters of sizes desired. Press cutters straight down, gently wiggle, and lift out each heart. Cut as close together as possible to minimize scraps. Save scraps for snacking or dessert layering.
- Simple powdered sugar finish (option 1): Place heart brownies on serving platter. Put powdered sugar into a fine-mesh sieve and lightly dust brownies just before serving. For a decorative effect, place a small paper heart on each brownie before dusting and then carefully remove the paper to leave a heart silhouette.
- Chocolate drizzle finish (option 2): Place 1 cup chocolate chips in a microwave-safe bowl. Microwave in 20-second bursts, stirring after each until mostly melted and smooth. Stir in 1–2 tablespoons milk or cream and vanilla extract if using, adjusting consistency. Transfer melted chocolate to a piping or zip-top bag and drizzle over hearts. Let set at room temperature or chill briefly.
- Add berries and serving touches: Arrange heart brownies on a plate or cake stand. Garnish with fresh strawberries or raspberries around the brownies. Optionally serve with whipped cream or a scoop of vanilla ice cream for a romantic dessert.
- Storage: Store leftover brownies in an airtight container at room temperature up to 3 days. Refrigerate up to 5 days or freeze well-wrapped up to 2 months. Bring to room temperature before serving for best texture.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- Do not overmix the batter once flour is added to keep brownies fudgy.
- Use parchment paper with overhang to easily lift brownies from pan without breaking.
- Check for doneness early to avoid overbaking and drying brownies.
- Chilling the brownies before cutting ensures cleaner, sharper heart shapes.
- Scraps can be repurposed for snacking or dessert garnishes to avoid waste.
- Chocolate drizzle can be customized with different types of chocolate or extracts for flavor variation.
- Store brownies properly to maintain moisture and texture.
