Beautiful and easy to create, these brownie hearts with a white chocolate drizzle make a wonderful Valentines Day treat. Delicious fudgy brownies cut into hearts and drizzled with white chocolate.
WHY YOU’LL LOVE THEM
Perfect texture. These brownies are chewy, fudgy, and have a shiny crinkle top.
Easy. This recipe is done by hand and requires no fancy equipment.
Great for holiday baking. These cookies have a gorgeous Valentine's Day look and perfect for holiday baking.
How to Make Brownie Hearts
Preheat oven to 350F and line a 8×8 square baking pan with parchment paper. Lining the pan with parchment paper allows you to easily remove the brownies from the pan.
Brownie Batter
Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Set aside.
In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.
Add in the eggs and vanilla. Vigorously whisk until mixture is light and colour and has volume. This usually takes a good 5 minutes.
Pour in the melted chocolate and whisk until mixture is well combined.
Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.
Fold in the chocolate chips.
Pour batter into the lined pan and spread evenly. Bake for 28 minutes or until the top is set. You do not want to over bake the brownies.
Decorating
Once the brownies have fully cooled remove them from the pan by pulling on the parchment paper. Place them on the counter.
Use heart shaped cookie cutter to cut out your hearts. I like to use a variety of sizes. Start with your largest size first and then go in with the smaller sizes in the spaces you have left over.
In a microwave safe bowl add the white chocolate chips. Melt in the microwave by stopping and stirring the chocolate in 20 second increments.
After fully melted stir in a drop or two of pink food colouring and mix it in.
Pour the melted chocolate into a ziplock bag and make a small sized cut in the corner.
Drizzle the chocolate over the heart brownies.
FREQUENTLY ASKED QUESTIONS
STORING THE BROWNIES
These brownie hearts should be stored in an airtight container at room temperature and are good for 3 days.
Can I use other chocolate for the drizzle?
Yes, you can use semi sweet or dark chocolate if you do not like white chocolate.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.
DO I NEED TO USE ROOM TEMPERATURE EGGS?
Yes, you do. Room temperature eggs allows the eggs to break down easier in the batter, giving you chewy brownies.
If you make these brownie hearts with a white chocolate drizzle please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
More Valentine's Day Recipe to Love
- Valentine’s Day Sprinkle Blondies
- Red Velvet Brownies
- Pink White Chocolate Chip Cookies
- Chewy Valentine’s Day Sugar Cookies
- Raspberry Puff Pastry Hearts
- Strawberry Cream Cheese Heart Danishes
Brownie Hearts with a White Chocolate Drizzle
Equipment
- heart shape cookie cutter
- 8x8 inch square baking pan
- sifter
- large bowl
- measuring cups/spoons
Ingredients
- 4 oz semi sweet bakers chocolate
- 1/2 C salted butter melted and cooled to room temperature
- 1 C white sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 3/4 C all purpose flour spooned and levelled*
- 1/4 C unsweetened cocoa powder
- 1/2 tsp salt
- 1 C semi sweet chocolate chips
Chocolate Drizzle
- 1/2 C white chocolate chips
- pink food colouring
Instructions
- Preheat oven to 350F and line a 8×8 baking pan with parchment paper.
Brownie Batter
- Chop and melt the bakers chocolate in the microwave. Do this by microwaving in 20 second increments and stirring in between. Set aside.4 oz semi sweet bakers chocolate
- In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.1/2 C salted butter, 1 C white sugar
- Add in the eggs and vanilla. Vigorously whisk until mixture is light and colour and has volume. This usually takes a good 5 minutes.2 large eggs, 2 tsp vanilla extract
- Pour in the melted chocolate and whisk until mixture is well combined.4 oz semi sweet bakers chocolate
- Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.3/4 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/2 tsp salt
- Fold in the chocolate chips.1 C semi sweet chocolate chips
- Pour batter into the lined pan and spread evenly. Bake for 28 minutes or until the top is set. You do not want to over bake the brownies.
- Allow brownies to fully cool in the pan.
Decorating
- Once the brownies have fully cooled remove them from the pan by pulling on the parchment paper. Place them on the counter.
- Use heart shaped cookie cutter to cut out your hearts. I like to use a variety of sizes. Start with your largest size first and then go in with the smaller sizes in the spaces you have left over.
- In a microwave safe bowl add the white chocolate chips. Melt in the microwave by stopping and stirring the chocolate in 20 second increments.1/2 C white chocolate chips
- After fully melted stir in a drop or two of pink food colouring and mix it in.pink food colouring
- Pour the melted chocolate into a ziplock bag and make a small sized cut in the corner.
- Drizzle the chocolate over the heart brownies.
- Allow chocolate to fully set before serving or storing the brownies.
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