Description
Fudgy, chocolatey brownies cut into heart shapes, perfect for family treats or small celebrations.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, melted and slightly cooled
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (75 g) unsweetened cocoa powder, sifted
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon salt
- 1/2 cup (85 g) chocolate chips or chopped chocolate (optional)
- 1/2 cup powdered sugar for dusting
- 1 cup chocolate ganache or store-bought frosting (optional)
- Sprinkles or chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) square pan with parchment paper.
- In a large bowl, whisk the melted butter and sugar together until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla.
- Sift cocoa, flour, and salt into the wet mix and fold gently until just combined.
- Stir in chocolate chips if using, pour batter into the prepared pan, and smooth the top.
- Bake for 30–35 minutes, until a toothpick shows a few moist crumbs.
- Cool the brownies completely in the pan on a wire rack. Chill in the fridge for 20–30 minutes for cleaner cuts.
- Use a small heart-shaped cookie cutter to cut hearts from the brownie slab. Dust with powdered sugar or spread a thin layer of ganache before serving.
Notes
Use unsalted butter for better control of salt levels. Chill brownies before cutting for cleaner shapes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie heart
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg