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–+ servings
Four heart shaped Fudge Brownies on cake stand from overhead.

Sweetheart Valentine Frosted Fudge Brownies

By Tammy Spencer
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!
5 from 9 votes
Prep Time15 minutes
Cook Time30 minutes
Cooling Time30 minutes
Total Time1 hour 15 minutes
Servings: 8 4-inch hearts
Calories: 318kcal

Special Equipment

Ingredients

For the brownies

  • 12 ounces (340 grams) chocolate chips, semisweet or dark, divided (2 cups)
  • ¼ cup (57 grams) unsalted butter
  • ¾ cup (150 grams) granulated sugar
  • ⅔ cup (80 grams) all-purpose flour
  • 2 (100 grams) large eggs, at room temperature
  • 1 teaspoon (1 teaspoon) pure vanilla extract, see Recipe Notes
  • ¼ teaspoon (¼ teaspoon) baking powder
  • ¼ teaspoon (¼ teaspoon) kosher salt

For the whipped ganache frosting

  • ½ cup (113 grams) heavy cream
  • 4 ounces (113 grams) chocolate, chopped (⅔ cup), see Recipe Notes
  • ½ teaspoon (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.

Recipe Notes

Instead of the mini heart baking pan, 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 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).
For the ganache, you can choose your favorite chocolate type: milk, semi sweet, or dark, depending on your preference. Just make sure it's good quality.

Nutrition

Serving: 1heart | Calories: 318kcal | Carbohydrates: 34g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 111mg | Potassium: 145mg | Fiber: 2g | Sugar: 22g | Vitamin A: 461IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg