These heart shaped chocolate brownies are fudgy, rich, and perfect for gifting or a cozy dessert night. I’ve made them dozens of times for holidays and last-minute celebrations, and they hold their shape beautifully whether you cut hearts from a square pan or bake in heart pans. If you enjoy themed treats, you might also like this take on heart-shaped French toast for a matching breakfast surprise.
Why Make This Recipe
- Deep chocolate flavor with a fudgy center and slightly crackly top — the texture hits every brownie craving.
- Simple ingredients you likely already have: cocoa, butter, sugar, eggs, flour, and a bit of chocolate.
- Versatile for occasions: Valentine’s Day, anniversaries, bake sales, or just a thoughtful treat.
- Makes an impressive presentation when cut into hearts or baked in small pans, yet it’s quick to make.
- Personal note: I love this recipe because it tolerates small timing variations—slightly underbake for gooey brownies or bake a touch longer for sliceable hearts.
Recipe Overview
- Prep time: 15 minutes (plus 10 minutes cooling before cutting)
- Cook time: 20–25 minutes at 350°F (175°C) for an 8×8 pan (or 12–16 minutes for mini heart pans)
- Total time: 35–40 minutes (longer if you chill before cutting)
- Servings: 9–12 heart shapes, depending on cutter size
- Difficulty: Easy — basic mixing and careful bake timing
- Method: Melt chocolate and butter, whisk with sugar and eggs, fold in dry ingredients, bake in an 8×8 pan, cool, and cut with heart cutters or use heart-shaped pans.
My Experience Making This Recipe
I tested this recipe in both an 8×8 square pan and in silicone heart pans to compare texture and ease of removal. I learned that chilling the baked slab for 20–30 minutes makes cleaner heart shapes when cutting, while mini heart pans give perfectly shaped treats with less fuss.
How to Make Heart Shaped Brownies Chocolate
Start by melting 4 oz (115 g) bittersweet chocolate with 1/2 cup (115 g) unsalted butter over a double boiler or in short bursts in the microwave, stirring until smooth. Whisk in 3/4 cup (150 g) granulated sugar, then add 2 large eggs one at a time with 1 tsp vanilla; fold in 1/2 cup (60 g) all-purpose flour, 1/4 cup (25 g) unsweetened cocoa powder, and 1/4 tsp salt. Pour into a greased 8×8-inch pan lined with parchment and bake at 350°F (175°C) for 20–25 minutes until the edges are set but the center still jiggles slightly. Cool completely for best cutting, or frost while warm with a simple ganache or buttercream if you prefer; for a festive glazed option, see this chocolate frosting idea for brownies in a holiday context at chocolate-frosting brownies.
Expert Tips for Success
- Use good-quality chocolate (60–70% cacao) for depth of flavor; chopped bars melt more smoothly than chips.
- Avoid overmixing after adding flour — fold just until combined to prevent a cakey crumb. A few streaks of flour are okay before baking.
- Test doneness with a gentle shake: the center should have a slight jiggle at 350°F (175°C); residual heat finishes the set.
- Line your pan with parchment overhang for easy removal, then chill the slab 20–30 minutes for cleaner heart cuts. For a richer nutty note try the brown-butter approach described in this detailed fudgy brownie technique: brown-butter fudgy brownies.
- Use an instant-read thermometer if unsure — aim for about 200–205°F (93–96°C) in the center for fudgy brownies.
How to Serve Heart Shaped Brownies Chocolate
- Keep them simple with a dusting of powdered sugar or cocoa for an elegant look.
- Serve warm with vanilla ice cream and a sprinkle of flaky sea salt for contrast.
- Arrange on a platter with fresh berries and mint for parties or romantic dinners.
- Pack individually in clear cellophane with a ribbon for gifts or lunchbox treats.
Storage and Reheating Guide
Store cooled brownies in an airtight container at room temperature for up to 3 days, layering parchment between pieces to prevent sticking. For longer storage, freeze assembled or cut hearts in a single layer on a tray, then transfer to a freezer bag for up to 3 months; thaw overnight in the fridge before serving. To reheat a single piece, microwave 8–10 seconds or warm in a 300°F (150°C) oven for 4–6 minutes; add ice cream immediately if you want melty sauce-like goo.
Recipe Variations
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend and gently reduce bake time; the texture will be slightly denser.
- Dairy-free: Use coconut oil or vegan butter in place of butter and swap in dairy-free chocolate chips.
- Nut add-in: Fold 3/4 cup toasted walnuts or pecans into batter for crunch.
- Flavor twist: Stir 1–2 tablespoons of instant espresso powder into the batter for a mocha lift or try a peanut-butter swirl inspired by this chocolate-peanut-butter treat: chocolate peanut butter Valentine’s treats.
- Brown-butter & dark chocolate: For a caramelized depth, brown the butter first and follow the approach in this variation for a nuttier profile: brown-butter and dark chocolate variation.
Nutritional Highlights
- These brownies provide quick energy from carbohydrates and a boost of antioxidants from dark chocolate when using 60% cacao or higher.
- They are treat-foods — moderate portioning (one small heart) helps keep calorie intake reasonable.
- Allergens: contains eggs, wheat (gluten), and dairy unless you use the dairy-free and gluten-free swaps mentioned above.
Troubleshooting Common Issues
- Dry or cakey brownies: You likely overbaked or overmixed after adding flour; reduce bake time by a few minutes and fold gently.
- Brownies stuck to pan: Always line the pan with parchment with an overhang; if stuck, run a thin knife around the edge while still slightly warm.
- Uneven rise or sunken center: Oven temperature may be too high or batter overmixed; use an oven thermometer and mix minimally.
Frequently Asked Questions
Q: Can I bake these directly in heart-shaped pans instead of cutting hearts?
A: Yes — small silicone or metal heart pans work well. Decrease bake time (typically 12–16 minutes for mini pans) and bake until edges are set but centers still jiggle slightly. Grease the pans lightly and allow a short cooling time before removing.
Q: How do I get a shiny, crackly top on my brownies?
A: Dissolve a portion of the sugar with the melted chocolate and whisk the eggs well until glossy; this emulsifies the sugar and helps form that shiny crust. Avoid adding liquids that thin the batter.
Q: Can I make the batter ahead and bake later?
A: You can refrigerate the mixed batter in an airtight container for up to 24 hours; bring it back to room temperature and give a gentle fold before baking. Note that baking times may increase slightly from chilled.
Q: How do I cut perfect hearts without crumbling?
A: Chill the baked slab for 20–30 minutes or briefly freeze for 10–15 minutes to firm up. Use a sharp, slightly warmed cookie cutter and press straight down without twisting; loosen shapes with a small offset spatula.
Heart Shaped Chocolate Brownies
- Total Time: 40 minutes
- Yield: 9-12 heart shapes 1x
- Diet: Vegetarian
Description
Fudgy and rich heart-shaped brownies, perfect for gifting or as a cozy dessert for special occasions.
Ingredients
- 4 oz (115 g) bittersweet chocolate
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch pan lined with parchment paper.
- Melt bittersweet chocolate and unsalted butter together over a double boiler or in the microwave, stirring until smooth.
- Whisk in granulated sugar, then add eggs one at a time along with vanilla extract.
- Fold in all-purpose flour, cocoa powder, and salt until just combined.
- Pour the batter into the prepared pan and bake for 20–25 minutes until edges are set but center jiggles slightly.
- Cool completely before cutting into heart shapes or serving.
Notes
Allow brownies to cool for cleaner cuts and consider chilling for 20-30 minutes. For a richer flavor, try adding nuts or using brown butter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 heart-shaped brownie
- Calories: 250
- Sugar: 14g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg