Chocolate Valentine Hearts

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Chocolate Valentine Hearts

star rating (9) rate this recipe »
Published prior to 2008

Let’s get to the heart of the matter here—the chocolate heart, that is! Use a cookie cutter to cut baked brownies into heart shapes, top with chocolate ganache, and you’ve got a Valentine’s or other special-occasion dessert worth swooning over!

1 cup (8 ounces, 2 sticks) unsalted butter
2 1/4 cups (15 3/4 ounces) sugar
1 1/4 cups (3 3/4 ounces) Dutch-process  cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
2 cups (12 ounces) chocolate chips
1 teaspoon espresso powder

To drizzle with ganache:
2/3 cup (4 ounces) chocolate chips
6 tablespoons (3 ounces) heavy cream
1/2 tablespoon light corn syrup

To coat with ganache:
1 1/3 cups (8 ounces) chocolate chips
3/4 cup (6 ounces) heavy cream
1 tablespoon light corn syrup

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. Line with parchment, and grease the parchment. While this step isn’t strictly necessary, it makes getting the brownies out of the pan a whole lot easier.

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Stir in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs, stirring until smooth; then add the flour, chips, and espresso powder, again stirring until smooth. Spoon the batter into the prepared pan.

Bake the brownies in a preheated 350°F oven for 28 to 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges and in the center (barely). Remove them from the oven and cool on a rack for 20 minutes before turning them out of the pan. Loosen the edges; use a spatula or turner to loosen the bottom as much as possible; then flip the pan over onto another sheet of parchment or waxed paper. Peel the parchment off the bottom of the brownies. Let them cool completely.

Use a 2" heart cutter to cut 3 dozen hearts out of the brownies. (Or use a smaller or larger cutter to cut more or fewer hearts.) Place the hearts on a rack set over a piece of parchment or waxed paper.

Decide whether you want to drizzle the hearts with ganache, or coat them completely. You’ll make the lesser amount of ganache for drizzling, the greater amount for glazing.

Combine the chips, cream, and corn syrup in a microwave-safe bowl. Heat until the cream is very hot. Stir the mixture until the chips melt, then drizzle over the brownie hearts, or spread to cover completely.
Yield: 3 dozen 2" hearts.


  • star rating 02/14/2015
  • Stacey from North Chittenden, VT
  • Fabulous brownie recipe until I got to the cutting out the hearts. Between the brownies that crumbled and the waste from cutting, I only ended up with 21 hearts and a pan full of crumbs.
    We're sad about this Valentine's disappointment. There are a couple dry recipe result culprits that include flour measurement and bake time. We hope you were able to treat your lucky Valentine recipients and still make good use of the waste/crumb pieces. Happy Baking - Irene@KAF
  • star rating 02/12/2015
  • Mary from Virginia
  • I made these in a jelly roll pan and cut 24 good sized hearts. Because I was pressed for time, I cut them when they were still slightly warm, and drizzled them with ganache. It worked fine. They were delicious, and I will certainly make them again. Loved the one bowl method. No mixer, no messy kitchen!
  • star rating 02/11/2015
  • Lynda from Charlotte NC
  • I made these for my husband this past Friday for when he returned from a business trip. They were fresh out of the oven and I put some whipped cream on them...they were SOOO GOOD! Five days later and I'm making another batch to take to some nurses for Valentine's day. These really are the perfect brownie. Fudgey, chocolatey deliciousness and they stayed fresh for days. I kept the recipe exactly the same and baked in a 13x9. They seemed to take an extra 5 minutes to bake and my oven runs pretty true temperature. Especially with brownies, I like to set the timer 5 minutes early and keep checking to be sure and not over bake. This time when I make them, I'm going to bake in a jelly roll pan and cut them into heart shapes. My brownie search is over. These are perfect. I'm sure I will add variations to them occasionally with peanut butter or cream cheese swirl or nuts but they are fantastic just plain too.
  • star rating 02/08/2015
  • Tanya from NC
  • Easy to make, very beautiful and decadent. They are rich; a glass of milk with these is a must! I will be making these again and again.
  • star rating 02/19/2014
  • from NYC
  • Easy to make, great taste (nice and fudgy). Easy to stamp into hearts, which turned out so adorable! I used a very small cutter so that the brownies are bite-sized. I omitted the ganache because I think they are chocolatey enough as it is, plus it eliminated a step and some time.
  • star rating 08/08/2011
  • elizabethdunn from KAF Community
  • I have made this recipe many times--sometimes in heart shapes w/ the smaller amount of ganache, other times just the brownies cut in squares. It is always a hit. It became a traditional item for my daughters' college care packages. When my older daughter graduated last spring, her sister said, "You realize you've received your final finals brownies?" My graduate was a little sad until I reassured her that there would be other brownie-worthy occasions--plus she's planning for a graduate degree. Last week I participated in a bake-off at work. The brownies earned me first place in the cookies/brownies category as well as Best in Show! Thanks, KAF!
  • star rating 02/10/2010
  • Debra from Sugar Land
  • These are the best brownies ever! I've made them at least a dozen times and always get asked for the recipe. I noticed that the brownie recipe is the same as Fudgy Brownies on the back of the all-purpose flour bag. It truly is a fudgy brownie - not cake-like. In a 9x13 pan, they come out about an inch thick. They are easy to cut into shapes with metal cookie cutters which are taller than the plastic ones. The ganache drizzle is just right and adds a nice look to the brownies.