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Nothing says “I love you” like rich, fudgy heart-shaped brownies studded with dark chocolate chips and dusted with powdered sugar.
Valentines Brownies are my go-to romantic dessert every February—and honestly, sometimes I sneak a pan mid-March! These chewy, chocolatey squares cut into perfect hearts bring a festive touch to any Valentine’s gathering. What makes them special? I use 70% dark chocolate for antioxidants and just enough butter to stay decadently fudgy without feeling too heavy. No fancy gadgets here—just simple ingredients you probably have at home. Inspired by old family cookbooks and years of holiday baking, this recipe doubles easily, travels well for gift boxes, and even works gluten-free if you swap in almond flour. You’ll love gifting these brownies, sharing them at gal-entines parties, or cozying up on the couch with your sweetie (or your favorite mug of cocoa—no judgment!).
Why You’ll Love These Valentines Brownies
- Heart-shaped charm—perfect for gifting or plating up on a dessert board
- Fudgy, not cakey—rich chocolate flavor in every bite
- Simple pantry staples—no exotic ingredients required
- Built-in antioxidants—70% dark chocolate adds a healthful twist
- Make-ahead friendly—bake in the morning, cut hearts in the evening
- Easily gluten-free with almond flour substitution
- Kid-approved; they’ll ask for seconds (and thirds!)
- Ideal for romantic dinners, school bake sales, or late-night sweet cravings
Ingredients for Valentines Brownies
• 8 oz (225 g) 70% dark chocolate, chopped (I like Ghirardelli or Lindt)
• ½ cup (115 g) unsalted butter, cut into cubes
• ¾ cup (150 g) granulated sugar
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract (Nielsen-Massey if you can get it)
• ¼ tsp fine sea salt
• ¾ cup (90 g) all-purpose flour*
• 2 tbsp unsweetened cocoa powder (Dutch-processed works great)
• ½ cup (90 g) mini chocolate chips (optional, for extra pockets of melty goodness)
• Powdered sugar, for dusting (optional)
*Substitutions: Use ¾ cup almond flour for gluten-free brownies; add 1–2 tbsp chia seeds to help bind. For dairy-free, swap butter for coconut oil.
Tips on ingredients:
– Choose high-quality chocolate with at least 70% cocoa for depth of flavor and antioxidants.
– Let eggs sit at room temperature for 20 minutes so the batter mixes more smoothly.
– Dutch-processed cocoa gives a richer color; natural cocoa works too.
Directions
- Preheat and prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving a 2-inch overhang for easy lifting.
- Melt chocolate and butter: In a heatproof bowl over a pot of simmering water (double-boiler method), melt the chopped dark chocolate and butter together, stirring until silky smooth. Remove from heat.
- Whisk in sugar: Pour the chocolate-butter mixture into a large bowl. Stir in granulated sugar until fully combined; the mixture will look glossy.
- Add eggs and vanilla: Crack in the eggs one at a time, whisking vigorously after each to incorporate air (this helps with lift). Stir in the vanilla extract and sea salt.
- Fold in dry ingredients: Sift the flour and cocoa powder over the bowl. Gently fold with a silicone spatula—just until you see no streaks of flour. Avoid overmixing or you’ll end up with cakey brownies.
- Stir in chips (optional): For chocolate overload, toss in the mini chocolate chips and stir briefly.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 20–25 minutes—look for set edges and a slightly glossy, crackled top. A toothpick inserted in the center should come out with a few moist crumbs.
- Cool and cut hearts: Let brownies cool completely in the pan (about 1 hour). Use the parchment overhang to lift them out, then invert onto a cutting board. Dust with powdered sugar if desired, then press a 2-inch heart-shaped cookie cutter firmly to cut shapes.
- Plate and serve: Arrange on a platter, add fresh berries or edible rose petals for a romantic flourish, and watch smiles bloom.
Servings & Timing
Yield: 12–16 heart-shaped brownies
Prep Time: 15 minutes (plus 20 minutes for eggs to reach room temp)
Bake Time: 20–25 minutes
Cooling & Cutting Time: 1 hour
Total Time: About 1 hour 40 minutes
Variations on Valentines Brownies
• Raspberry ripple: Swirl 2 tbsp warm raspberry jam into the batter before baking.
• Salted caramel: Drizzle caramel sauce and sprinkle flaky sea salt on top right after baking.
• Nutty twist: Fold in ½ cup chopped toasted pecans or walnuts.
• Orange zest: Add 1 tsp finely grated orange zest for a citrus note.
• Vegan option: Replace eggs with ½ cup aquafaba (chickpea brine) whipped to soft peaks.
• White-chocolate hearts: Pipe melted white chocolate onto parchment, chill to set, then top brownies.
Storage & Reheating Valentines Brownies
Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer keeping, freeze hearts in a single layer on a baking sheet, then transfer to a freezer bag—good for up to 2 months. Thaw at room temperature for 30 minutes before serving. Avoid microwaving; room-temp thaw preserves texture best.
Notes on Valentines Brownies
• I tested this recipe using both glass and metal pans—metal gave slightly crisper edges.
• Don’t skip the parchment overhang; it’s a game-changer for easy removal.
• If your batter seems too thick (it should slowly ribbon off a spatula), add a splash of milk (1–2 tbsp).
• For ultra-neat heart shapes, chill the brownies for 20 minutes before cutting.
• I’ve found 70% cocoa hits the sweet spot: dark enough but not bitter.
FAQs
Q: Can I use a boxed brownie mix instead of homemade?
A: You can, but flavor depth and fudginess might suffer—homemade is worth the few extra minutes.
Q: Why did my brownies turn cakey?
A: Overmixing or adding too much flour can create a cake-like crumb; fold gently and measure precisely.
Q: Can I reduce sugar?
A: Trim up to 2 tbsp granulated sugar, but expect a sweeter balance with ¾ cup.
Q: How do I know when they’re done?
A: Look for edges set and a glossy, cracked top; a toothpick should pull out moist crumbs, not wet batter.
Q: Can I use dairy-free chocolate?
A: Yes—just choose a high-quality vegan dark chocolate bar with at least 60% cocoa.
Q: What’s the best way to cut perfect hearts?
A: Use a sharp, solid cookie cutter and press straight down; warm hands can melt edges, so work quickly.
Q: Can I add nuts or dried fruit?
A: Absolutely—just fold in up to ½ cup chopped mix-ins.
Q: Why is chilling important?
A: Cooling fully (or chilling briefly) firms up the brownies, giving you cleaner cuts and neater shapes.
Conclusion
These Valentines Brownies are a simple, crowd-pleasing way to share a little love—one fudgy heart at a time. With minimal fuss and maximum flavor, they’re bound to become your holiday favorite, too. Give them a try, leave a comment, and don’t forget to check out my Raspberry Linzer Cookies for even more festive treats!
Valentines Brownies
Ingredients
- 8 oz 70% dark chocolate chopped
- 1/2 cup unsalted butter cut into cubes
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract pure
- 1/4 tsp fine sea salt
- 3/4 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder Dutch-processed
- 1/2 cup mini chocolate chips optional, for extra pockets of melty goodness
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for lifting.
- Melt chopped dark chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Remove from heat.
- Stir in granulated sugar until glossy.
- Whisk in eggs one at a time, then add vanilla extract and sea salt.
- Gently fold in sifted flour and cocoa powder until no streaks remain.
- Add mini chocolate chips for extra chocolate goodness.
- Pour batter into the prepared pan and bake for 20-25 minutes until set. Cool before cutting into heart shapes.
- Dust with powdered sugar and cut into heart shapes for a festive presentation.
