These Heart Shaped Brownies are thick, chewy, rich, and fudgy chocolate brownies in a heart shape for Valentine's Day! They're super quick and simple and are sure to impress!
If you are into brownies, I'm sure you'll be into my entire brownie section on the blog! Some of my favs are these Small Batch Brownies for a quick craving, these Oreo Stuffed Brownies which are so gooey and indulgent, and these Healthy Banana Brownies that have the same fudgy brownie texture with nicer ingredients!
Love Valentine's Day and all things love? You'll love these Heart-Shaped Chocolate Chip Cookies, these Heart Jam Thumbprint Cookies, and these Chocolate Cake Truffles!
Why You'll LOVE This Recipe
- ooey gooey brownie texture with a shiny, cracked top
- quick recipe prepped in just 20 minutes
- made with simple ingredients that you already have in your kitchen
- perfect for Valentine's Day or any other celebration of love!
Ingredients
- Unsalted Butter: You’ll melt butter down with the chocolate chips for flavor in every bite!
- Chocolate Chips: Chocolate chips will be melted and added to the batter and also added as a mix-in! You can use whatever flavor you’d like, though I usually use dark chocolate.
- Eggs: 5 large eggs at room temperature give these brownies structure, chewiness, and thickness. I’d argue eggs might be the most critical ingredient in this recipe!
- Granulated Sugar & Light Brown Sugar: Both sugars add to sweetness and contribute to the texture of the brownies.
- All Purpose Flour: Plain, all purpose flour that is measured properly creates a fudgy brownie.
- Cocoa Powder: Cocoa powder gives the brownies even more chocolate flavor, really contributing to the triple chocolate effect. I use natural cocoa powder.
- Salt: Salt brings out sweetness and completes the overall flavor of the brownies. Do not leave it out!
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit and line a 9×13 inch pan with parchment paper. Spray the paper with cooking spray to ensure the brownies come out cleanly.
STEP 2: In a medium-sized saucepan, melt chopped unsalted butter and chocolate chips together over medium heat.
STEP 3: In a large bowl, whisk room temperature eggs, granulated sugar, and light brown sugar together until smooth. Do not overmix.
STEP 4: Pour melted butter and chocolate mixture into the bowl and whisk until combined throughout. Again, only mix until just combined.
STEP 5: Add properly-measured all purpose flour, cocoa powder, and salt to the batter and whisk only until you see the dry ingredients disappear.
STEP 6: Fold chocolate chips and other desired mix-ins into the batter until distributed evenly throughout. Pour the batter into your prepared pan. Bake the brownies for 25-35 minutes or until the top is shiny, beginning to crack, and the center does not jiggle.
STEP 7: After the brownies have fully cooled, cut the cooled brownie sheet into heart shapes using a heart cookie cutter or heart shape and knife.
Frequently Asked Questions
Make sure to measure flour properly! Use a kitchen scale to measure or when measuring without a kitchen scale, use a spoon to transfer the flour from your container to your measuring cups before taking a knife to level off the tops. Do not overmix when adding the dry ingredients to the wet batter because doing so will create drier brownies, and only bake until a toothpick inserted into the center comes out with a layer batter on it.
I used a heart-shaped cookie cutter, but you can also use a knife and trace the shape!
Of course! I used hearts for this recipe, but you can use any shape you'd like for any occasion you'd like!
Expert Tips
Measuring Flour: Measure flour correctly by using a kitchen scale to measure 140g exactly. If you don’t have a scale, spoon the flour into your measuring cups before using a knife to level off the top. Overmeasuring flour will lead to dry brownies.
Bake Time: Bake only until the brownies are cracked on top, shiny, and a toothpick inserted comes out with a thin layer of chunky batter. The brownies will continue to bake as they cool, and overbaking will lead to dry, cakey brownies.
Storing
Store these brownies in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.
To freeze the brownies:
- Place the cooled brownies on a baking sheet or plate in the freezer for 30 minutes. Then, stack the brownies in a freezer bag or container for up to 4 months. Thaw at room temperature or reheat in the microwave or oven on a sheet pan at 350 degrees Fahrenheit until desired heat.
Related Recipes
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Heart Shaped Brownies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9x13 inch pan 1x
- Category: Brownies, Valentine's Day, Hearts
- Method: Bake
- Cuisine: American
Description
These Heart Shaped Brownies are thick, chewy, rich, and fudgy chocolate brownies in a heart shape for Valentine’s Day! They’re super quick and simple and are sure to impress!
Ingredients
- ¾ cup (165g) unsalted butter
- 1 ½ cups (270g) semi sweet chocolate chips
- 5 large eggs (250g), room temperature
- 1 ½ cups (315g) granulated sugar
- ⅔ cup (160g) light brown sugar
- 1 cup (140g) all purpose flour
- ¾ cup (64g) cocoa powder
- 1 teaspoon salt
- 1 ½ cups (270g) chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a 9×13 inch pan with parchment paper. Spray the paper with cooking spray to ensure the brownies are easy to remove from the pan after baking and cooling.
- In a medium-sized saucepan, melt chopped unsalted butter and chocolate chips together over medium heat. Stir constantly to ensure the chocolate does not burn. After the two are fully combined and melted, set aside to cool slightly as you prepare your other ingredients.
- In a large bowl, whisk room temperature eggs, granulated sugar, and light brown sugar together until smooth. Do not overmix.
- Pour melted butter and chocolate mixture into the bowl and whisk until combined throughout. Again, only mix until just combined.
- Add properly-measured all purpose flour, cocoa powder, and salt to the batter and whisk only until you see the dry ingredients disappear. Mixing longer could result in dry brownies.
- Fold chocolate chips and other desired mix-ins into the batter until distributed evenly throughout. Pour the batter into your prepared pan.
- Bake the brownies for 25-35 minutes or until the top is shiny, beginning to crack, and the center does not jiggle. A toothpick inserted into the center should come out with some batter. Allow the brownies to fully cool before moving forward.
- Using a heart cookie cutter or heart shape and knife, cut the cooled brownie sheet into heart shapes. Store the hearts in an airtight container, tightly covered, or individually wrapped in cling wrap at room temperature for 4 days in the freezer for up to 4 months.
Notes
Room Temperature Eggs: Make sure your egg yolks are at room temperature to create a smooth, even batter.
Storing: After the brownies have fully cooled, store them in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months. To freeze, place the cooled brownies on a sheet pan or plate in the freezer for 30 minutes. Then, stack them in a bag or container. Thaw at room temperature before serving.
Keywords: Brownies, Heart Shaped Brownies, Valentine's Day
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