Sweetheart Valentine Brownies take a family-favorite rich chocolate fudge brownie recipe, make them heart-shaped, and topped with a whipped chocolate ganache frosting. For a fun way to say "I love you," bake a batch for a special someone!
Jump to:
Why this recipe works
- This is an easy one-bowl brownie recipe
- These chocolate brownies are dense and fudgy, and studded with chocolate chips
- The whipped ganache frosting has a light texture and a creamy mouthfeel, or use chocolate buttercream frosting or straight chocolate ganache
Do you love chocolate fudge brownies? I mean rich, fudgy brownies, loaded with chocolate chips?
Yeah, me too.
This quick and easy brownie recipe makes my family's favorite brownies. We've been baking them for years.
Now let's take that classic brownie recipe and bake them into cute little heart shaped frosted brownies for Valentine's Day. My friends, I give you my Sweetheart Valentine Brownies, perfect for sharing with someone special!
I love how adorable these heart shaped brownies are, especially when they're decorated. They're so rich and fudgy, one 4-inch brownie is enough for two!
If your special someone isn't exactly within reach, these brownies ship well. Just wrap them in waxed paper or plastic wrap then in foil before packing them up in an airtight bag. Make sure to cushion them well in the box...squished brownies wouldn't be fun!
And for a different way to give brownies as a gift, try this Brownie Mix in a Jar idea - it's a fun way to share brownie love.
Fudge brownies are such an easy and quick treat to make. Dressing them up in a fun shape and some frosting makes them extra special. Make some today for someone special.
Even if that someone special is you!
⭐⭐⭐⭐⭐
Soooooooo good!!!
- Shira
Recipe Ingredients
You'll need the following ingredients to make this chocolate fudge brownie recipe:
Ingredient Notes
Homemade fudge brownies from scratch are really easy to make, and only require one bowl and a few pantry staples. These are better than any brownies from a box mix, I assure you.
Chocolate chips: Use semisweet or dark chocolate chips for that rich chocolate flavor.
Baking powder: What makes this recipe so good is that it contains just enough baking powder to leaven the brownies. That allows them to keep a fudgy texture without being super dense. Also, we're holding back some of the chocolate chips to mix in to the batter later, adding chocolate chewiness in every bite.
If you want an even lighter brownie texture, you can add a little more baking powder like with these Chewy Cake Brownies.
Ganache frosting: In order to really make these Valentine's Day brownies really special, add frosting and cute sprinkles! There are different types of frostings you can use , but I like making a whipped chocolate ganache. That just consists of equal parts heavy cream and chocolate (by weight) with a splash of vanilla. Easy peasy, and so yummy!
You can choose your favorite chocolate type for the ganache: milk, semi sweet, or dark, depending on your preference. Just make sure it's good quality.
Flavorings: You can substitute other flavorings for the vanilla extract in the brownies and/or ganache. Try ¼ teaspoon of extracts like raspberry, mint, or Fiori di Sicilia (a vanilla orange extract), or add a 1 to 2 tablespoons of bourbon, rum, or Kahlua for a boozy kick (just remember they'll be an adults-only treat then if you make the change in the ganache).
See the recipe card for a full list of ingredients and measurements.
How to make Chocolate Fudge Brownies
This recipe for chocolate brownies is one of those one bowl, mix and pour recipes.
Step 1: Make the brownie batter
Heat 1 cup (170 grams) of the chocolate chips with the butter in a microwave safe bowl at 30 second intervals until melted, about 1 to 1½ minutes (photo 1). Or melt them together in a 2-quart saucepan over medium-low heat, stirring constantly.
You're just melting half of the chocolate chips with butter. The rest will be mixed into the finished batter.
Add the remaining brownie ingredients and stir until smooth, but do not over-mix (photo 2). After the batter has come together, stir in the rest of the chocolate chips.
Step 2: Bake the brownies
For these 4-inch Valentine's Day brownies, I baked them in this adorable heart-shaped baking pan sprayed with baking spray. Hint, it's the same pan I used for the small heart-shaped Port Wine Chocolate Cakes.
Use an extra large cookie scoop to portion about ¼ cup of batter into 8 of the baking pan wells. Place the baking pans on a half sheet baking pan.
Bake the brownies at 350˚F until the centers are set, about 20 to 25 minutes. A cake tester inserted in the center should come out clean or with a few crumbs attached (photo 3).
Step 3: Make the whipped ganache frosting
While the brownies are cooling, make an easy whipped chocolate ganache frosting. Warm the heavy cream in a heavy-bottomed saucepan to just simmering (small bubbles, not boiling).
Put the chopped chocolate in a heat-proof bowl. Pour the warmed heavy cream over the chocolate. Cover and let the mixture sit for about 2 to 3 minutes, then stir to combine. At first it will look grainy, but keep stirring until the mixture is smooth. Stir in the vanilla, then allow the ganache to cool to room temperature (photo 4).
Use an immersion blender or a hand mixer to whip the ganache until it's thick, yet spreadable and lightened in color, about 4 to 5 minutes (photo 5).
When the Valentine brownie hearts are fully cooled, use a small offset spatula to spread the ganache frosting evenly over the top. Decorate with sprinkles if desired (photo 6).
Storage and make-ahead instructions
Storage instructions: These brownies taste best at room temperature, and will keep in an airtight container for up to 3 days. For longer term storage, wrap the frosted brownies in wax paper, then aluminum foil and seal them in an airtight bag before freezing. They'll keep frozen for up to 3 months. Thaw at room temperature before serving.
Make-ahead instructions: Unfrosted brownies can be stored as above. The frosting can be made up to 3 days ahead.
Frostings for fudge brownies
Frosting brownies is a fun way to finish them off. You can make a vanilla or chocolate buttercream frosting that's thick and rich, or opt for a less sweet, but just as creamy, Italian buttercream frosting. Cream cheese frosting also works well, like on Red Velvet Brownies.
Or you can use chocolate ganache. That's just heating heavy cream, pouring it over chopped chocolate, and stirring until the mixture is smooth. You can pour the ganache over the top of each brownie (like when making Boston Cream Pie), but whipping it will make it lighter and spreadable. Whipped ganache frosting is rich but not cloying, and a perfect complement for these fudgy brownies!
Questions asked and answered
Here are some questions that you might have...
Sure! There are many gluten-free flour mixes available that would be suitable. Try to find one that has a 1 to 1 swap ratio for the all-purpose flour. Here's a recipe for gluten-free brownies that uses a gluten-free flour mix.
Sure! You can also use a 4-inch or smaller heart shaped cookie cutter to cut out the hearts if you prefer. Just bake the brownies in a 9- x 9-inch baking pan lined with parchment paper. After the brownies have cooled in the pan, turn them out onto a cutting board, peel away the parchment, then cut out as many hearts as you can.
Didn't find the answer you're looking for?
Ask AI to answer for this specific recipe:
Disclaimer: I am not responsible for the quality of AI information
I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
Recipe
Sweetheart Valentine Frosted Fudge Brownies
Equipment
- mini heart baking pan (set of 2) see Recipe Notes
- serrated knife
Ingredients
For the brownies
- 12 ounces chocolate chips, semisweet or dark, divided (2 cups)
- ¼ cup unsalted butter
- ¾ cup granulated sugar
- ⅔ cup all-purpose flour
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract, see Recipe Notes
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
For the whipped ganache frosting
- ½ cup heavy cream
- 4 ounces chocolate, chopped (⅔ cup), see Recipe Notes
- ½ teaspoon pure vanilla extract, see Recipe Notes
- sprinkles, optional
Instructions
- Make the brownies: Preheat oven to 350 °F. Spray two mini heart baking pans with baking spray. Set aside.
- Heat 6 ounces chocolate chips with ¼ cup unsalted butter in a microwave safe bowl at 30 second intervals until melted (about 1 to 1½ minutes). Alternatively, melt the chocolate chips and butter in a 2-quart saucepan over medium-low heat, stirring constantly. Remove from heat.
- Add ¾ cup granulated sugar, ⅔ cup all-purpose flour, 2 large eggs, 1 teaspoon pure vanilla extract, ¼ teaspoon baking powder, and ¼ teaspoon kosher salt and stir until smooth, but do not over-mix. After the batter has come together, stir in the remaining 6 ounces chocolate chips.
- Use an extra large cookie scoop to portion about ¼ cup of batter into 8 of the baking pan wells. Place the baking pans on a half sheet baking pan.
- Bake the brownies until the centers are set, about 20 to 25 minutes. A cake tester inserted in the center should come out clean or with a few crumbs attached.
- Let brownies cool completely in the pan on a wire rack, then carefully remove them from the baking pans. You might need to loosen the sides with a lightly oiled table knife.
- Make the whipped ganache frosting: Warm ½ cup heavy cream in a heavy-bottomed saucepan to just simmering (small bubbles, not boiling).
- Put 4 ounces chocolate (chopped) in a heat-proof bowl. Pour the warmed heavy cream over the chocolate. Cover and let the mixture sit for about 2 to 3 minutes, then stir to combine. At first it will look grainy, but keep stirring until the mixture is smooth. Stir in ½ teaspoon pure vanilla extract, then allow the ganache to cool to room temperature.
- Use an immersion blender or a hand mixer to whip the ganache until it's thick, yet spreadable and lightened in color, about 4 to 5 minutes.
- When the brownie hearts are fully cooled, use a small offset spatula to spread the ganache frosting evenly over the top. Decorate with sprinkles if desired.
- Storage instructions: These brownies taste best at room temperature, and will keep in an airtight container for up to 3 days. For longer term storage, wrap the frosted brownies in wax paper, then aluminum foil and seal them in an airtight bag before freezing. They'll keep frozen for up to 3 months. Thaw at room temperature before serving.
- Make-ahead instructions: Unfrosted brownies can be stored as above. The frosting can be made up to 3 days ahead.
Catherine says
Can confirm, these are delicious!
Shira says
Soooooooo good!!!
Tammy Spencer says
I'm glad you enjoyed them! 🙂