Valentine’s Day Brownies
Rich, fudgy, and loaded with butter, chocolate, eggs, and cocoa. These brownies are deeply chocolatey with crispy edges and gooey centers—perfect for sharing (or keeping all to yourself). Cut into hearts or classic squares and top with a sweet glaze and festive sprinkles.
24
brownies
Ingredients
Brownies
- 1 cup (225 g) unsalted butter plus more for greasing if not using parchment
- 8 oz (227 g) semi-sweet chocolate chopped, divided (4 oz melted, 4 oz folded in)
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs room temperature
- 2 tsp (10 ml) vanilla extract
- 3/4 cup (75 g) unsweetened cocoa powder natural or Dutch-process
- 3/4 cup (96 g) all-purpose flour
- 1/2 tsp (2.5 ml) salt
Glaze & Decorations
- 3/4 cup (90 g) powdered sugar
- 1-2 tbsp (15-30 ml) milk as needed for glaze consistency
- Heart sprinkles or Valentine mix optional, for topping
Equipment
- Microwave-safe bowl
- 9x13 inch Baking Dish
- Parchment paper
- Whisk
- Spatula
- Sifter
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving an overhang for easy removal.
- Add the butter and half of the chocolate (4 oz) to a large microwave-safe bowl. Microwave in 30-second bursts, stirring well in between, until melted and smooth.
- Whisk in the sugar until fully combined. Then whisk in eggs, one at a time, followed by the vanilla. The mixture should look shiny and thick.
- Sift the cocoa powder, flour, and salt over the wet ingredients. Gently fold together with a spatula until mostly combined—some lumps are okay.
- Fold in the remaining chocolate pieces or chips until just combined.
- Spread the batter evenly in the prepared pan. Bake for 25–30 minutes, or until a toothpick poked in the center comes out with damp, fudgy crumbs. Do not overbake.
- Let brownies cool completely in the pan. Then lift out using the parchment overhang.
- Make the glaze: Stir the powdered sugar with 1 tablespoon milk, adding more milk as needed, until thick but pourable.
- Drizzle glaze over cooled brownies. Top with heart sprinkles or Valentine decorations before the glaze sets.
- Once set, slice into squares or use a heart-shaped cookie cutter for festive shapes. Enjoy!
Notes
Cooled brownies keep in an airtight container at room temp for 3–4 days, or freeze individually for up to 2 months. Glaze may become tacky after thawing but stays tasty. To cut hearts with minimal waste, use cookie cutters close together and save scraps for mix-ins or snacking.
Nutrition
Calories: 250kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 90mg | Potassium: 110mg | Fiber: 2g | Sugar: 24g | Vitamin A: 230IU | Calcium: 30mg | Iron: 1.4mg