Diving into Valentine’s Day Brownie Baking
Alright, let me just say—making heart shaped brownies for Valentine’s Day has totally become my thing. Not saying I’m some kind of Cupid in the kitchen, but you know how it is when someone tries one and suddenly you’re that person who ‘always makes the brownies’ every February. Funny story: one year, my heart cookie cutter actually went missing, so I sort of freehanded the hearts with a butter knife... and, well, let’s just say they looked, um, lovingly lopsided? But hey, nobody said homemade can’t look a little quirky, right?
I swear there’s almost as much flour on me as in the bowl when I finish these. Also, no matter how clean I start, by the end my kitchen resembles a chocolate crime scene—tiny sacrifices for love (and big helpings of brownies).
Why I Keep Coming Back to This Recipe
I make these most years because (a) they’re super chocolatey—no dry, sad brownies here—and (b) my family kind of expects them now. I pull this out when I want to impress without spending ages over something—once I tried a fancy mousse cake for Valentine’s, but honestly, this is miles easier and way more ‘aww’ factor. My kids literally fight over who gets the biggest heart. I can’t blame them (sometimes I hide the pointiest one for myself—oops, did I say that out loud?). And if you’ve ever tried popping the brownies out of the pan and had part of it stick, trust me, I’ve been there more times than I care to admit. But after a few disasters, I figured out a trick (more on that later!).
Here’s What You’ll Need (and What You Can Swap)
- 1 cup (225g) unsalted butter, melted (I’ve been lazy and used salted butter before—just skip the pinch of salt if you do)
- 2 cups (400g) sugar (granulated is classic, but I’ve replaced half with light brown sugar and loved the result)
- 4 large eggs, at room temp (I did use cold ones once and the batter still worked fine—who has the patience sometimes?)
- 1 teaspoon vanilla extract (My grandmother swore by the fancy stuff, I honestly just use supermarket vanilla)
- ¾ cup (60g) cocoa powder (Dutch process gets you deeper flavor, but honestly whatever’s in the tin works well)
- 1 cup (125g) all-purpose flour (I’ve even swapped half for whole wheat and nobody noticed. Once.)
- ½ teaspoon salt
- Optional: ½ cup chopped nuts or chocolate chunks (I go walnuts if I want ‘em crunchy, but my partner says no nuts so… choose your battles)
Let’s Get Into the (Sometimes Messy) Directions
- Preheat your oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving some overhang so you can yank it out later (this is the trick—you’re welcome!).
- Melt your butter—microwave or stovetop, whichever you’re less likely to get distracted and burn it on. Stir in the sugar while it’s still hot. (This bit always smells amazing—it’s where I usually do a little taste, but you didn’t hear it from me…)
- Add the eggs, one at a time, mixing like you mean it after each one. Throw in the vanilla too. The batter gets all glossy, which makes me want to dive right in.
- Dump in the cocoa powder, flour, and salt. Stir until just combined; don’t overthink it—lumpy is better than tough brownies. Add nuts or chocolate chunks now if you want ‘em.
- Scrape the whole mess into your lined pan. Smooth it out with a spatula—don’t bother about perfection. Into the oven it goes. Bake for about 23–28 minutes, but start checking at 23; everyone’s oven lives its own life. A toothpick should come out with a few moist crumbs, not clean.
- Now, patience—let them cool completely in the pan. Or at least until they’re not molten, if you’re like me.
- Once they’re cool, lift them out (this is why the parchment matters, truly), then take your heart-shaped cutter and go to town. If you need to, eat the scraps—no shame, chef’s perks!
Notes from a (Sometimes Distracted) Baker
- Don’t skip lining the pan, even if you think you’re being clever—trust me, I’ve tried, and I still regret it.
- If the cutter gets sticky, dip it in hot water and wipe between cuts. I figured that out after my first batch became a pile of chocolate rubble. Still tasty, just less Instagrammable.
- Actually, brownies are easier to cut if you chill them for like 20 minutes first. They hold their shape better, especially if you’re feeling fancy and want clean edges.
Little Experiments I’ve Tried (Learn form Me!)
- Once added a bit of instant coffee to the batter—game changer for extra depth
- Tried swirling in raspberry jam on top pre-bake. Didn’t really work. Just ended up with a bit of a sticky mess that nobody went for
- Swapped all the flour for almond meal. Edges came out tasty but the middle ended up more like mousse—proceed with caution
What If You Don’t Have the Right Stuff?
Heart-shaped cutter? If you don’t have one, grab a sharp knife and wing it—just cut triangles and call them ‘abstract hearts’. Or use a paper heart as a guide (I’ve actually done that when my cutter took a holiday to the back of a drawer). As for the pan, I’ve baked these in everything from a square pan to muffin tins—just keep an eye on the baking time.
How to Store (If You Somehow Have Leftovers)
Pop ‘em in an airtight container and they’ll stay fudgy for 3 to 4 days at room temp. Fridge works too if you want a chewier bite. Frankly, mine are usually gone by the next morning, so storage is—how do I put it—mostly theoretical at my place.
How Do I Serve These?
Well, first off, warm is amazing. Sometimes I dust with a little powdered sugar (looks all snowy and cute). If I’m feeling extra, a scoop of vanilla ice cream and a drizzle of melted chocolate. Or, if you want to put your feet up, just eat them straight from the Tupperware with a fork—zero judgement.
Also, small digression: My uncle insists they taste better with a cup of strong tea, but I’m firmly Team Coffee, especially early in the morning when the house is quiet (rare, but magic when it happens).
My Honestly Learned Pro Tips
- Cooling fully really is worth it. I tried to cut them hot once, ended up with a chewy puddle (still tasty though).
- If you overbake, they dry out fast. Actually, I find it works better if you start checking early—every oven’s a law unto itself.
- Try not to get distracted after adding eggs—I once forgot the cocoa powder. The resulting cake was, well… let’s not talk about it.
Real Questions People Have Asked (Yes, Even the Weird Ones)
- "Can I double the recipe?"
Yep, go wild. Just use a bigger pan or bake two batches—otherwise you’ll have a sugar volcano in your oven, not that I’ve ever done that, ahem. - "Do I really need to use a heart cutter?"
You don’t, mate. Squares taste the same—promise. But if you’re in a mood for holiday cheer, it’s a nice touch. - "Can I freeze these brownies?"
Actually, yes. Wrap ‘em well and freeze up to a month. But let’s be real—who’s not eating these on day one? - "Mine come out too thin or too thick?"
Different pans, different results. I use a 9x13 for thinner hearts, 8x8 if I want chonky wedges. Just tweak the bake time a bit—shorter for thinner, a little longer for thick ones (or until they don’t wobble much in the middle). - "Why does my brownie stick to the cutter?"
This one used to get me too. Dip in hot water, wipe, repeat—magic.
There you go! Brownies so good they might just make you the Valentine’s hero you always suspected you could be. If your first batch comes out a bit wonky, console yourself—it’s just more to taste test. Or call it rustic chic?
Ingredients
- 1 cup unsalted butter, melted
- 1 ¼ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips
- Heart-shaped cookie cutter, for shaping
Instructions
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1Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper.
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2In a large bowl, whisk together the melted butter, sugar, and cocoa powder until well combined.
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3Add vanilla extract and eggs, one at a time, mixing well after each addition.
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4Stir in the flour and salt until just combined. Fold in the chocolate chips.
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5Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
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6Allow the brownies to cool completely. Use a heart-shaped cookie cutter to cut out heart brownies. Serve and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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