Description
Decadent and fudgy brownie hearts, perfect for Valentine’s Day or any special occasion! These rich chocolate treats are easy to make and can be customized with your favorite flavors.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- Red food coloring gel (optional, for a deeper red hue)
- Powdered sugar, for dusting (optional)
Instructions
- Melt the butter: In a large, microwave-safe bowl, melt the butter in 30-second intervals, stirring in between, until completely melted. Alternatively, melt in a saucepan over low heat.
- Combine butter and sugar: Add the granulated sugar to the melted butter and whisk vigorously until well combined. The mixture should be smooth and slightly glossy.
- Incorporate the eggs: Add the eggs one at a time, whisking well after each addition. Make sure each egg is fully incorporated before adding the next.
- Add vanilla extract: Stir in the vanilla extract.
- Dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. A few streaks of flour are okay.
- Add chocolate chips: Fold in the semi-sweet chocolate chips.
- (Optional) Add red food coloring: If desired, add a few drops of red food coloring gel to the batter and stir until evenly distributed.
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare the baking pan: Grease and flour a 9×13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang on the sides for easy removal.
- Pour the batter: Pour the brownie batter into the prepared baking pan and spread it evenly.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Cool completely: Remove the brownies from the oven and let them cool completely in the pan before cutting.
- Prepare your workspace: Once the brownies are completely cool, gently lift them out of the pan using the parchment paper overhang (if you used it). Place them on a cutting board.
- Choose your heart cutter: Select a heart-shaped cookie cutter of your desired size.
- Cut out the hearts: Press the cookie cutter firmly into the brownies and cut out as many hearts as possible. Try to arrange the hearts close together to minimize waste.
- Re-roll the scraps (optional): If you want to maximize your yield, you can gently knead the brownie scraps together and re-roll them to cut out more hearts. However, be aware that the texture of these re-rolled brownies may be slightly different from the original ones.
- Dust with powdered sugar (optional): If desired, dust the brownie hearts with powdered sugar for a festive touch.
- Serve: Arrange the brownie hearts on a platter or serving dish. They are delicious on their own or served with a scoop of vanilla ice cream or a dollop of whipped cream.
- Storage: Store the brownie hearts in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overmix the batter to avoid tough brownies.
- Don’t overbake the brownies; they should be fudgy.
- Cool completely before cutting for clean edges.
- Experiment with different flavors like peanut butter, mint, salted caramel, or espresso.
- Drizzle with melted chocolate or add sprinkles for extra flair.
- Prep Time: 15 minutes
- Cook Time: 25 minutes