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Heart Shaped Brownies Recipe
Ash Tyrrell

Heart Shaped Brownies Recipe

I’ll be honest: the moment these heart shaped brownies came out of the oven, I felt like I’d unlocked the secret to Valentine’s Day baking bliss. I couldn’t resist sneaking warm bites, those gooey centers and crackled tops were irresistible.
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Prep Time 10 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 3 ounces unsweetened chocolate – use good-quality baking chocolate for deep rich flavor.
  • 8 tablespoons 115 g unsalted butter – room temperature butter melts smoothly with chocolate.
  • 1 1/3 cups 265 g granulated white sugar – helps create the shiny, crackly brownie top.
  • 1/2 teaspoon instant espresso or coffee powder optional – enhances chocolate flavor without tasting like coffee.
  • 2 large eggs – provide structure and moisture; use fresh eggs for best results.
  • 1 teaspoon vanilla extract – adds warmth and depth of flavor.
  • 1/2 teaspoon flaky sea salt – balances sweetness and enhances chocolate notes.
  • 2/3 cup 85 g all-purpose flour – measure carefully to avoid dense or cakey brownies.
  • 1/2 cup chocolate chips or chunks – creates gooey pockets of melted chocolate.
  • 1 cup M&Ms plus extra for topping – adds crunch and festive color.

Method
 

  1. Preheat oven to 350°F (180°C) so it’s hot when the batter is ready. Line your baking pan with parchment or foil for easy removal. Leave some overhang so you can lift brownies out cleanly later.
  2. Melt chocolate and butter together until smooth and glossy. Stir in sugar, espresso powder if using, eggs, vanilla, and salt. Mix gently until fully combined without overmixing.
  3. Add flour slowly and stir until just combined. Fold in chocolate chips and M&Ms so they distribute evenly. Avoid overmixing to keep brownies soft and fudgy.
  4. Spread batter into prepared pan and sprinkle extra M&Ms on top. Bake for about 25–30 minutes until edges set and center remains slightly soft. Let brownies cool completely before cutting.
  5. Lift brownies from pan once fully cooled. Use heart cookie cutters to press shapes from the slab. Clean cutter edges between cuts for neat shapes.

Notes

  • I always let brownies cool completely before cutting to keep shapes neat.
  • I sprinkle extra chocolate chips on top before baking for richer flavor.
  • I mix batter gently to keep brownies fudgy, not cakey.
  • When in a rush, I sometimes use boxed brownie mix and still shape them into hearts.
  • I chill the batter briefly if I want a denser texture.