Valentine Heart Brownies (Printable)
Fudgy brownies shaped like hearts offer a rich, sweet treat with chocolate chips and nuts.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup (125 g) all-purpose flour
02 - 1/2 cup (45 g) unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1 cup (225 g) unsalted butter, melted
06 - 2 cups (400 g) granulated sugar
07 - 4 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract
→ Add-ins & Decoration
09 - 1 cup (175 g) semi-sweet chocolate chips
10 - 1/2 cup (50 g) chopped walnuts or pecans (optional)
11 - 1/4 cup (30 g) powdered sugar, for dusting
# Steps:
01 - Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until thoroughly blended.
03 - In a large bowl, combine melted butter and sugar. Whisk until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
04 - Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix to maintain fudgy texture.
05 - Fold in chocolate chips and nuts if using. Ensure even distribution throughout the batter.
06 - Spread batter evenly into the prepared pan, smoothing the top with a spatula.
07 - Bake for 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Avoid overbaking for fudgy results.
08 - Allow brownies to cool completely in the pan on a wire rack for at least 1 hour.
09 - Lift brownies out of the pan using parchment paper. Use a heart-shaped cookie cutter to cut out heart brownies from the cooled slab.
10 - Dust with powdered sugar before serving. For extra decadence, drizzle with melted chocolate or serve with vanilla ice cream.
# Expert Tips:
01 -
- The fudgy center hits that perfect sweet spot between cakey and gooey every single time
- Heart shapes make ordinary brownies feel like an occasion without extra effort
02 -
- Overmixing the batter makes tough brownies so stop as soon as flour disappears
- Letting them cool completely before cutting prevents the hearts from crumbling
03 -
- Underbake by 2 minutes if you prefer extra fudgy centers
- Freeze the uncut brownie slab for 30 minutes to make cutting easier