Sweetheart Valentine Brownies are rich chocolate fudge brownie hearts topped with whipped chocolate ganache. Bake some for a special someone!
Do you love chocolate fudge brownies? I mean rich, fudgy brownies, loaded with chocolate chips?
Yeah, we do, 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 brownies for Valentine's Day. And frost them with whipped chocolate ganache.
My friends, I give you my Sweetheart Valentine Brownies, perfect for sharing with someone special!
The best fudgy brownies from scratch
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.
What makes the 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, then add a little more baking powder like with these Chewy Cake Brownies.
A one bowl brownie recipe
This recipe for Chocolate Brownies is one of those one bowl, mix and pour recipes.
You just melt half of the chocolate chips with butter, then mix in the remaining ingredients.
While the brownies are cooling, make a batch of chocolate ganache. That's just heating heavy cream, pouring it over chopped chocolate, and stirring until the mixture is smooth.
You can use cooled ganache as is, but whipping it will make it lighter and spreadable. Whipped ganache frosting is rich but not cloying, and a perfect complement for fudgy brownies!
Questions asked and answered
Here are some questions that you might have...
While I haven't tried that myself, 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.
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.
You can substitute other flavorings for the vanilla in the brownies and/or ganache. Try extracts like raspberry, mint, or Fiori di Sicilia (vanilla orange), or add a small amount of bourbon, rum, or Kahlua for a boozy kick (just remember they'll be an adults-only treat then).
Sweetheart Valentine Brownies make great gifts
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!
These brownies taste best at room temperature, and will keep in an airtight container for up to 3 days. For longer term storage, wrap them in wax paper or plastic wrap, then wrap them in 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.
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!
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!
Slainté! L’chaim! Cheers!
Sweetheart Valentine Brownies
- mini heart baking pan (2)
- serrated knife
- immersion blender or hand mixer
For the brownies
- ¼ cup unsalted butter
- 2 cups chocolate chips, divided
- ¾ cup granulated sugar
- ⅔ cup all-purpose flour
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract, see Recipe Notes
- ¼ tsp baking powder
- ¼ tsp kosher salt
For the ganache frosting
- ½ cup heavy cream
- ⅔ cup chocolate, chopped, see Recipe Notes
- ½ tsp pure vanilla extract, see Recipe Notes
- sprinkles, optional
- Heat the butter and 1 cup (170g) of the chocolate chips in a microwave safe bowl at 30 second intervals until melted (about 1 to 1½ min). Alternatively, melt the butter and chocolate chips in a 2 qt saucepan over medium-low heat, stirring constantly. Remove from heat.
- Add the remaining ingredients (except for the rest of the chocolate chips) and stir until smooth. Do not overmix.
- Bake the brownies until the centers are set, about 20 to 25 minutes until a toothpick inserted in the center comes 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 ganache frosting: use a serrated knife to chop the chocolate into small pieces.
- Warm the cream in a heavy-bottomed saucepan to just simmering (small bubbles...NOT boiling).
- Put the chocolate in a heat-proof bowl. Pour the cream onto chocolate, cover and let sit for about 2 to 3 minutes, then start stirring. 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.
- 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.