What makes a brownie fudgy?

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.

How do I make the heart shape?

I used a heart-shaped cookie cutter, but you can also use a knife and trace the shape!

Can I cut other shapes?

Of course! I used hearts for this recipe, but you can use any shape you'd like for any occasion you'd like!

Heart Shaped Brownies - Sweets by Elise

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

Scale

3/4 cup (165g) unsalted butter
1 1/2 cups (270g) semi sweet chocolate chips
5 large eggs (250g), room temperature
1 1/2 cups (315g) granulated sugar
2/3 cup (160g) light brown sugar
1 cup (140g) all purpose flour
3/4 cup (64g) cocoa powder
1 teaspoon salt
1 1/2 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