Description
These Heart Shaped Brownies are a delightful and romantic twist on classic fudgy brownies. Made with rich cocoa, melted butter, and studded with chocolate chips and optional nuts, they are baked to perfection and then cut into charming heart shapes using cookie cutters. Finished with either a dusting of powdered sugar or a smooth chocolate drizzle, and garnished with fresh berries and optional whipped cream or ice cream, these brownies make an ideal dessert for special occasions or just when you want a sweet treat with a touch of love.
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 with parchment paper, leaving some overhang to lift the brownies out easily. Lightly grease the parchment to prevent sticking.
- Melt the Butter: Cut the butter into pieces and melt it over low to medium heat in a medium saucepan, stirring occasionally until smooth. 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 the mixture becomes smooth and glossy. Add the vanilla extract and whisk to combine.
- Add the Eggs: Add eggs one at a time, whisking well after each addition. After the last egg, whisk vigorously for 30–45 seconds to help 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 to remove any lumps, making sure the mixture is evenly combined.
- Make the Batter: Add the dry ingredients to the wet mixture in two parts, gently folding with a spatula or wooden spoon just until no streaks remain. Fold in the chocolate chips and optional nuts evenly without overmixing.
- Bake the Brownies: Pour the batter into the prepared pan and smooth the top evenly. Tap the pan on the counter to release air bubbles. Bake for 22–28 minutes, checking by inserting a toothpick 2 inches from the edge; it should come out mostly clean with a few moist crumbs. The center should be set but slightly soft. Avoid overbaking to keep fudgy texture.
- Cool Completely: Remove from oven and place on a wire rack. Cool in the pan for at least 1 to 1.5 hours to allow clean cutting. For cleaner edges, chill the pan in the fridge for 30–45 minutes.
- Lift and Cut into Hearts: Use the parchment paper overhang to lift the entire brownie slab out onto a cutting board. Select heart-shaped cookie cutters and press them straight down into the brownies, gently wiggling and lifting out each heart. Cut as close together as possible to minimize scraps. Save scraps for snacking or other desserts.
- Finishing Option 1 – Powdered Sugar: Place heart brownies on a serving plate. Using a fine-mesh sieve, lightly dust powdered sugar over the tops just before serving. For a decorative touch, lay a small paper heart on each brownie before dusting and carefully remove it to reveal a heart silhouette.
- Finishing Option 2 – Chocolate Drizzle: Place chocolate chips in a microwave-safe bowl; microwave in 20-second bursts, stirring until mostly melted and smooth. Stir in 1–2 tablespoons milk or cream and vanilla extract if using, adjusting for a loose but not runny consistency. Transfer to a piping or zip-top bag, snip a small corner, and drizzle zigzags or swirls over the hearts. Let set at room temperature or chill briefly to firm.
- Add Berries and Serving Touches: Arrange heart brownies on a plate or cake stand, garnish with fresh strawberries or raspberries. Serve with whipped cream or vanilla ice cream for a romantic dessert presentation.
- Storage: Store leftovers in an airtight container at room temperature up to 3 days. Refrigerate up to 5 days or freeze (well-wrapped) for up to 2 months. Bring to room temperature before serving.
Notes
- Use room temperature eggs for better incorporation and fudgier texture.
- Do not overmix the batter once dry ingredients are added to avoid cakey brownies.
- Start checking brownies at 22 minutes to prevent overbaking; fudgy brownies are best slightly underbaked.
- Chilling the brownies after baking helps with cleaner heart-shaped cuts.
- Scraps can be repurposed for ice cream toppings, parfait layers, or simply enjoyed as snacks.
- You can customize nuts or chocolate chip types according to taste preferences or dietary needs.
- Use parchment paper with overhang for easy lifting and clean removal from the pan.
