These heart shaped brownies are wonderfully fudgy without being underbaked, and the combination of chocolate chips and M&Ms makes every bite a little different. The espresso powder (totally optional) deepens the chocolate flavor without making them taste like coffee. They're quick to mix up, bake in half an hour, and look absolutely charming on a plate. Whether you're making them for Valentine's Day, an anniversary, or just because someone deserves something sweet, these brownies deliver every time.
If you're planning a dessert spread, these pair beautifully with this Easy Lemon Blueberry Tart Recipe or try these Delicious Pumpkin Brownies for something a little different.
What You'll Love About This Heart Shaped Brownies
These heart shaped brownies are wonderfully fudgy without being underbaked, and the combination of chocolate chips and M&Ms makes every bite a little different. The espresso powder (totally optional) deepens the chocolate flavor without making them taste like coffee. They're quick to mix up, bake in half an hour, and look absolutely charming on a plate. Whether you're making them for Valentine's Day, an anniversary, or just because someone deserves something sweet, these brownies deliver every time. They also pair beautifully with The Best Chocolate Covered Raspberries Recipe for an extra-special dessert spread.
Jump to:
- What You'll Love About This Heart Shaped Brownies
- Heart Shaped Brownies Ingredients
- How To Make Heart Shaped Brownies
- Ingredient Substitutions and Variations
- Equipment For Heart Shaped Brownies
- How to Store Heart Shaped Brownies
- Serving Suggestions
- Expert Tips
- The Story Behind These Brownies
- FAQ
- Related
- Pairing
- Heart Shaped Brownies
Heart Shaped Brownies Ingredients
Here's what you'll need to make these rich, fudgy Heart Shaped Brownies.
See Recipe Card Below This Post For Ingredient Quantities
- Unsweetened chocolate: Melted with butter, this creates the deep, intense chocolate base that makes these brownies so rich and fudgy.
- Unsalted butter: Adds richness and helps create that shiny, crackly top. Make sure it melts smoothly with the chocolate.
- Granulated white sugar: Sweetens the brownies and contributes to their chewy texture.
- Instant espresso or coffee powder: Optional, but it really brings out the chocolate flavor without adding any coffee taste.
- Large eggs: Bind everything together and add moisture and structure to the brownies.
- Vanilla extract: Enhances all the other flavors and adds warmth.
- Flaky sea salt: Balances the sweetness and makes the chocolate taste even more chocolatey.
- All-purpose flour: Provides just enough structure to hold the brownies together while keeping them tender.
- Chocolate chips or chunks: Add extra pockets of melty chocolate throughout.
- M&Ms: Bring color, crunch, and a little extra sweetness. Use the regular kind or go with Valentine's colors if you're feeling festive.
How To Make Heart Shaped Brownies
Follow these simple steps to make perfect heart shaped brownies every time.
Preheat and prep: Preheat your oven to 350°F (180°C) and line a 9×9-inch square baking pan with parchment paper or foil, leaving some overhang on the sides for easy removal later.
Melt chocolate and butter: In a microwave-safe bowl at 50% power or in a medium saucepan over low heat, melt the unsweetened chocolate and butter together, stirring frequently until completely smooth. Once melted, remove from heat and let it cool slightly.
Add sugar and eggs: Add the granulated sugar, espresso powder (if you're using it), and eggs to the melted chocolate mixture. Whisk vigorously until everything is well combined and the mixture looks glossy.
Mix in vanilla and salt: Stir in the vanilla extract and flaky sea salt, whisking again to make sure everything is evenly mixed throughout the batter.
Add flour: Sprinkle the flour over the batter and stir gently with a spoon or spatula just until you can't see any dry streaks. Don't overmix or the brownies will turn out cakey instead of fudgy.
Fold in mix-ins: Gently fold in the chocolate chips and M&Ms until they're evenly distributed throughout the batter.
Transfer to pan: Pour the batter into your prepared pan, using a spatula to spread it evenly into all the corners. Dot the top with a few extra M&Ms for a pretty finish.
Bake: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. The edges should look set, but the center can still appear slightly soft.
Cool completely: Remove from the oven and let the brownies cool completely in the pan. This is really important for clean cuts, so be patient even though they smell amazing.
Cut into hearts: Once cool, lift the brownies from the pan using the parchment or foil overhang and place them on a cutting board. Use a heart-shaped cookie cutter to cut out your shapes, pressing down firmly and wiggling slightly if needed.
Ingredient Substitutions and Variations
You can make a few swaps if needed:
- Chocolate: If you don't have unsweetened chocolate, use 3 ounces of bittersweet chocolate and reduce the sugar by 2 tablespoons.
- Butter: Coconut oil works in place of butter for a dairy-free version, though the flavor will be slightly different.
- M&Ms: Swap these for more chocolate chips, white chocolate chips, chopped nuts, or even dried cherries for a different twist.
- Espresso powder: Skip it entirely if you don't have any. The brownies will still be delicious, just slightly less intense.
- Add-ins: Try adding a swirl of raspberry jam or peanut butter on top of the batter before baking for extra flavor.
Equipment For Heart Shaped Brownies
- Heart-shaped cookie cutters: Get a few different sizes if you want variety. Metal cutters work best.
- 9-inch square baking pan: The standard size for this recipe.
- Mixing bowl: One large one for mixing everything together.
- Mixing spoons or spatula: For stirring and spreading the batter.
- Cutting board: For cutting out the heart shapes once the brownies are cool.
How to Store Heart Shaped Brownies
Store your heart shaped brownies in an airtight container at room temperature for up to 4 days. Layer them between sheets of parchment paper if you're stacking them. You can also freeze them for up to 3 months. Wrap each brownie individually in plastic wrap, then place them all in a freezer bag. Thaw at room temperature for about an hour before serving.
Serving Suggestions
These Heart Shaped Brownies are perfect on their own, but here are a few ways to make them even more special:
With coffee or milk: They're rich enough that a simple glass of cold milk or a hot cup of coffee is all you need alongside.
With ice cream: Serve a warm brownie heart with a scoop of vanilla or strawberry ice cream melting on top.
Drizzled with frosting: A simple pink or red buttercream drizzle makes them extra festive for Valentine's Day.
On a dessert platter: Arrange them with fresh strawberries, raspberries, and a few chocolate truffles for a beautiful spread.
Expert Tips
- Don't overbake: The key to fudgy brownies is pulling them out when they still look slightly underdone in the center. They'll continue cooking as they cool.
- Cool completely: Warm brownies will fall apart when you try to cut them. Patience pays off here.
- Clean your cutter: Wipe the cookie cutter clean between cuts so each heart comes out neat and sharp.
- Use the scraps: Don't throw away the brownie pieces leftover from cutting. Crumble them over ice cream, mix into milkshakes, or just snack on them while you work.
- Room temperature matters: If your brownies are too cold from the fridge, let them sit at room temperature for 15 minutes before cutting. They'll be easier to work with.
The Story Behind These Brownies
Last February, Sarah came over to help me bake for Emma's class party. We made a huge batch of these brownies, and while they were cooling, Sarah got impatient and tried to cut them into hearts while they were still warm.
"They're falling apart!" she laughed, holding up a crumbly chocolate mess.
"That's because you didn't wait," I said, trying not to smile.
We let them cool completely after that, and the hearts came out perfectly. Emma tested one and declared them "better than the bakery ones," which is pretty much the highest compliment a seven-year-old can give. Sarah ate three and didn't even pretend to feel guilty about it.
FAQ
How to make heart shape brownies?
Bake your Heart Shaped Brownies in a regular square pan, let them cool completely, then use a heart-shaped cookie cutter to cut out individual hearts. Press down firmly and wiggle the cutter slightly if the brownies resist. The trick is making sure they're fully cooled first.
Can I make brownies in a heart-shaped pan?
Yes, you can use a Heart Shaped Brownies baking pan if you have one. Just follow the same recipe and adjust the baking time slightly, checking for doneness a few minutes earlier since the shape may affect how they bake.
What is in a Killer brownie?
A Killer Heart Shaped Brownies is a trademarked dessert that's extremely thick and fudgy, often with add-ins like caramel, nuts, or cream cheese. It's richer and denser than a standard brownie, almost like a chocolate truffle in brownie form.
What is the difference between a brownie and a blondie?
Heart Shaped Brownies are made with chocolate (usually melted chocolate or cocoa powder) and have a rich, dark flavor. Blondies skip the chocolate entirely and use brown sugar as the main flavor, giving them a butterscotch or caramel taste. Blondies are lighter in color and sweeter overall.
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Pairing
These are my favorite dishes to serve with Heart Shaped Brownies
Heart Shaped Brownies
Ingredients
- 3 ounces 85 g unsweetened chocolate (for a rich, fudgy base)
- 8 Tablespoons 1 stick, ½ cup, or 115 grams unsalted butter (provides moisture and richness)
- 1 and ⅓ cups 265 g granulated white sugar (adds sweetness)
- ½ teaspoon instant espresso or coffee powder optional, enhances the chocolate flavor
- 2 large eggs binds the ingredients together
- 1 teaspoon vanilla extract adds flavor depth
- ½ teaspoon flaky sea salt balances sweetness and enhances flavor
- ⅔ cup 85 grams all-purpose flour (the primary dry ingredient for structure)
- ½ cup chocolate chips or chunks for extra chocolatey goodness
- 1 cup M&Ms plus a few more for sprinkling adds color and texture
Instructions
- Preheat the oven to 350°F (180°C). Line a 9x9-inch square baking pan with parchment paper or foil. This makes it easy to lift the brownies out of the pan after baking.
- In a microwave-safe bowl or a medium saucepan over low heat, melt together the unsweetened chocolate and butter, stirring occasionally until smooth. Once melted, remove from heat.
-
Add the granulated sugar, espresso powder (if using), and eggs to the chocolate mixture. Whisk vigorously to fully combine and incorporate air into the mixture.
- Stir in the vanilla extract and sea salt, whisking again until smooth.
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Sift the flour over the batter, then fold it in gently using a spoon or spatula. Once combined, fold in the chocolate chips and M&Ms until evenly distributed.
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Pour the batter into the prepared baking pan, spreading it evenly to the corners. Top with extra M&Ms for a decorative touch.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few crumbs attached. Let the brownies cool completely to room temperature.
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Once cooled, lift the brownies out of the pan using the parchment paper or foil. Place on a cutting board and use heart-shaped cookie cutters to cut into shapes.
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