Skip the store-bought chocolates and make these rich, decadent heart shaped brownies for your Valentine this year. The ultra-fudgy interior contrasts perfectly with the glossy chocolate ganache coating for a dessert that looks like it came from a boutique bakery. I make these every February because they strike the perfect balance between adorable presentation and serious chocolate flavor.
What Makes This Recipe Special
Most festive desserts rely heavily on decoration but sacrifice flavor, often ending up dry or overly sweet. The secret here is using a dual-chocolate base—melted chocolate and cocoa powder—to create a dense, truffle-like texture that holds its shape when cut. After testing various glazing methods, I found that a simple two-ingredient ganache provides that professional smooth finish without requiring tempering or complicated candy skills.
Jump to:
- What Makes This Recipe Special
- Ingredients for Heart Shaped Brownies
- How to Make Heart Shaped Brownies
- Top Tip
- Substitutions & Variations
- Storage & Make-Ahead Instructions
- What to Serve With Heart Shaped Brownies
- The Story Behind This Recipe
- Frequently Asked Questions
- More Recipes You'll Love
- Glazed Heart Shaped Brownies
- Related
- Pairing
Ingredients for Heart Shaped Brownies
Main Ingredients
- Unsalted Butter: Provides the creamy fat base that carries the chocolate flavor; melt it completely so it blends seamlessly.
- Bittersweet Chocolate (60-70%): Use high-quality baking bars rather than chips for the batter, as they melt smoother and prevent a grainy texture.
- Dutch-Processed Cocoa Powder: This gives the heart shaped brownies that deep, dark color and reduces acidity for a smoother flavor profile.
- Granulated Sugar: Sweetens the batter and helps create that classic crackly top underneath the ganache.
- Eggs (Room Temperature): These provide the structure needed to cut clean shapes without the brownie crumbling apart.
- All-Purpose Flour: Just enough to bind the batter; too much flour will make these cakey instead of fudgy.
- Heavy Cream: The essential liquid for the ganache, creating a silky, pourable consistency that sets firmly but remains soft to the bite.
Optional Ingredients
- Valentine’s Sprinkles: Pink, red, and white hearts or nonpareils add the necessary festive touch and crunch.
- Vanilla Extract: Enhances the chocolate flavor and adds a subtle floral aroma.
- Sea Salt: A pinch helps cut through the richness of the double chocolate layer.
See Recipe Card Below This Post For Ingredient Quantities
How to Make Heart Shaped Brownies
Prepare the Brownie Base
Preheat your oven and line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Melt the butter and chopped bittersweet chocolate together gently, stirring until completely smooth and glossy. The mixture should be warm but not hot when you move to the next step.
Whisk the Eggs and Sugar
Whisk the sugar and eggs vigorously in a separate bowl until the mixture is pale yellow and slightly thickened. This step introduces just enough air to give the brownies a lighter bite while maintaining a dense crumb. Fold in the chocolate mixture, then gently stir in the flour and cocoa powder until just combined.
Bake and Cool Completely
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out with moist crumbs attached, not wet batter. Let the brownies cool in the pan for 15 minutes, then lift them out using the parchment paper and let them cool completely on a wire rack. Cooling is non-negotiable; if they are even slightly warm, the heart cutter will drag and ruin the clean edges.
Cut the Shapes
Press a heart-shaped cookie cutter firmly into the slab of cooled brownies, wiggling it slightly to sever the bottom crust. Lift the cutter straight up and gently push the brownie out. Repeat as close together as possible to minimize scraps.
Glaze and Decorate
Heat the heavy cream until steaming, then pour it over the semi-sweet chocolate chips, letting it sit for two minutes before whisking into a smooth ganache. Spoon the ganache over each brownie heart, letting it drip down the sides for an elegant look. Immediately sprinkle with your Valentine's decorations before the chocolate sets.
Serve these once the ganache has set slightly, perhaps with a side of fresh berries to cut the richness. The leftover scraps are perfect for snacking while you decorate!
Top Tip
- Cooling is the most critical step – If you try to cut these warm, they will crumble and lose their definition. I usually bake the sheet the night before and cut them the next morning.
- Clean your cutter between cuts – Wipe the cookie cutter with a damp paper towel after every single press. This ensures sharp, professional-looking edges on every heart.
- Don't overbake the slab – Since you are cutting these out, you might be tempted to overbake them for stability. Don't do it. They firm up significantly as they cool, and an overbaked brownie will be dry and hard to cut.
- Use the scraps wisely – You will have leftover brownie pieces between the hearts. Crumble them up, mix with a little ganache, and roll them into truffles for a zero-waste bonus treat.
- Warm the ganache if it thickens – If your glaze starts to set in the bowl while you are dipping, microwave it for 10 seconds to loosen it back up.
Substitutions & Variations
Dairy-Free Version
Swap the butter for coconut oil or a plant-based butter stick in the batter to create dairy-free heart shaped brownies. For the ganache, full-fat canned coconut milk works beautifully in place of heavy cream, and ensure your chocolate is dairy-free.
Nutty Crunch Addition
Fold ½ cup of chopped walnuts or pecans into the batter before baking. Just be aware that hitting a large nut with the cookie cutter might make the edges slightly jagged, so chop them very finely.
White Chocolate Glaze
For a different aesthetic, use white chocolate for the ganache and dye it pink or red with oil-based food coloring. This makes the heart shaped brownies pop with bright, vibrant colors suitable for a kids' party.
Storage & Make-Ahead Instructions
Room Temperature
Store the finished heart shaped brownies in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, the ganache might soften, so keep them in a cool spot.
Refrigerator
For a chewier texture and a firmer glaze, keep these in the fridge for up to 5 days. I actually prefer them cold, as the heart shaped brownies become almost like a fudge bar.
Freezer
You can freeze the cut, unglazed heart shaped brownies for up to a month. Thaw them at room temperature before glazing and decorating for the freshest look.
What to Serve With Heart Shaped Brownies
Fresh Raspberry Coulis
The sharp acidity of raspberries cuts through the intense chocolate sweetness. Serve a small pool of sauce on the plate under the brownie for a plated dessert vibe.
Vanilla Bean Ice Cream
A classic pairing that never fails. The cold, creamy ice cream contrasts with the dense, room-temperature brownie, creating a perfect sensory experience.
Espresso or Cappuccino
Serve your heart shaped brownies alongside a strong coffee. The bitterness of the espresso highlights the floral notes in the chocolate and cleanses the palate between bites.
The Story Behind This Recipe
I created these heart shaped brownies because I wanted a Valentine's treat that felt personal but didn't require me to be a master cake decorator. My first few attempts involved baking batter directly in silicone heart molds, but I found the edges often got too crispy and dry before the center was done. I wanted that consistent, fudgy texture from edge to center that you only get from a standard pan bake.
After testing three different batches, I realized the "sheet and cut" method was superior for crafting perfect heart shaped brownies. My initial recipe was too cakey, and the hearts fell apart when I lifted the cutter. By increasing the chocolate-to-flour ratio and removing the baking powder entirely, I finally achieved a structure that was dense enough to hold a sharp edge but still tender to eat. Now, these heart shaped brownies are my go-to gift for friends; I box them up with a red ribbon, and everyone assumes I bought them from a fancy patisserie.
Similar Dessert Recipes You'll Love
- Chocolate Lava Cakes: Offers the same intense chocolate experience but with a molten center that impresses dinner guests instantly.
- Red Velvet Crinkle Cookies: Provides that classic red Valentine's color with a soft, cake-like texture in a portable cookie form.
- Chocolate Covered Strawberries: A lighter, fruit-forward option that uses the same high-quality dipping chocolate technique.
Frequently Asked Questions
How do I make heart shaped brownies without a cookie cutter?
Yes, you can make a stencil out of parchment paper. Place the paper heart on the brownie slab and trace around it with a small, sharp paring knife. It takes longer than a cutter, but it works in a pinch.
What makes brownies fudgy vs cakey?
The difference lies in the fat-to-flour ratio. Fudgy heart shaped brownies have a higher amount of fat (butter and chocolate) and less flour. They also typically skip chemical leaveners like baking powder, relying solely on eggs for lift.
Can I use a boxed mix for this?
Yes, you can use a boxed mix, but choose a "fudgy" variety rather than "family size" or "cake-like." You may need to bake it a few minutes less than instructed to ensure it stays dense enough to cut cleanly without crumbling.
Why is my ganache grainy?
Grainy ganache usually happens if the cream was too hot or if you stirred too vigorously. If the emulsion breaks, try whisking in a teaspoon of hot water vigorously to bring it back to a smooth, glossy state.
More Recipes You'll Love
If you enjoyed these festive treats, try my Deviled Strawberries for a creamy, no-bake cheesecake filling inside fresh fruit that pairs beautifully with chocolate. For a cozy Valentine's breakfast, my Slow Cooker French Toast Casserole lets you wake up to a warm meal without the work. And if you're craving a lighter cake texture, the Cinnamon Roll Cake delivers sweet, swirled comfort in every slice.
Glazed Heart Shaped Brownies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
- Whisk melted butter and sugar together, then beat in eggs and vanilla until pale.
- Stir in melted chocolate, then fold in flour, cocoa powder, and salt until just combined.
- Pour into pan and bake for 25-30 minutes, or until a toothpick comes out with moist crumbs.
- Cool completely in the pan, then lift out and use a heart cutter to cut shapes.
- Pour hot cream over chocolate chips, let sit 2 minutes, then whisk until smooth.
- Spoon ganache over brownies and top immediately with sprinkles before serving.
Nutrition
Notes
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Pairing
These are my favorite dishes to serve with Heart Shaped Brownies:
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