Description
A recipe for dense, intensely fudgy brownies cut into heart shapes and finished with a simple white chocolate drizzle.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 1/4 cups granulated sugar
- 3/4 cup packed light brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup unsweetened cocoa powder, natural or Dutch-process
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 4 ounces bittersweet chocolate (60-70% cacao), chopped
- 1/2 cup white chocolate chips, for drizzling
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
- In a medium saucepan over low heat, melt the butter. Remove from heat. Whisk in the granulated sugar and brown sugar until combined.
- Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, flour, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
- Stir in the chopped bittersweet chocolate pieces.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 28 to 32 minutes. The edges should look set, but the center should still look slightly underdone and glossy. A toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter.
- Let the brownies cool completely in the pan on a wire rack, about 2 hours. For best results, chill the cooled brownies in the refrigerator for at least 1 hour before cutting.
- Once chilled and firm, use the parchment overhang to lift the brownies out of the pan. Place the slab on a cutting board.
- Use a sharp, medium-sized heart-shaped cookie cutter to cut out the brownie hearts. Re-cut any scraps as needed.
- Prepare the drizzle: Place the white chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring well after each interval, until smooth and fully melted.
- Transfer the melted white chocolate to a small piping bag fitted with a very small round tip, or use a fork or small zip-top bag with a tiny corner snipped off.
- Drizzle the melted white chocolate decoratively over the cooled brownie hearts. Let the drizzle set before serving.
Notes
- Chilling the brownies before cutting is essential for clean, sharp heart shapes.
- For an extra fudgy texture, use high-quality chocolate and avoid overbaking.
- If you do not have a heart cutter, you can bake the brownies in a round pan and use a small round cutter, then gently pinch two sides inward to form a slight heart shape after chilling.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 heart
- Calories: 310
- Sugar: 30
- Sodium: 110
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 4
- Cholesterol: 95