Heart shaped brownies are one of my favorite treats to bake when I want to share something sweet, rich, and made with love. Whether I’m celebrating Valentine’s Day, a birthday, or just surprising someone special, these fudgy brownies shaped into hearts are always a hit. They’re easy to make, fun to decorate, and even more fun to eat.
Why You’ll Love This Recipe
I love this recipe because it turns a classic chocolate treat into something playful and festive. The brownies come out dense, chewy, and packed with rich chocolate flavor. I can keep them simple or go all out with icing, sprinkles, or a dusting of powdered sugar. And because I use a heart-shaped cookie cutter, each brownie looks like a mini gift.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
unsalted butter
granulated sugar
eggs
vanilla extract
cocoa powder
all-purpose flour
salt
baking powder
semi-sweet chocolate chips or chunks (optional for extra fudginess)
optional: powdered sugar, icing, melted chocolate, or sprinkles for decorating
Directions
I start by melting the butter in a saucepan or microwave-safe bowl, then mix in the sugar, eggs, and vanilla until smooth.
I sift in the cocoa powder, flour, salt, and baking powder, stirring until just combined.
I fold in chocolate chips if I’m using them, then pour the batter into a lined or greased 9×13-inch baking pan.
I bake at 350°F for about 20–25 minutes, or until the center is set and a toothpick comes out with just a few moist crumbs.
Once the brownies are cool, I use a heart-shaped cookie cutter to cut out as many hearts as I can.
If I want to decorate, I drizzle them with melted chocolate, spread a little icing, or dust with powdered sugar.
Servings and timing
This recipe makes about 10–14 heart-shaped brownies, depending on the size of the cutter, and takes around 40–45 minutes from start to finish (including baking and cooling time).
Variations
Sometimes I swirl in raspberry jam or peanut butter before baking for a fun twist. I’ve also made red velvet heart brownies by adding a little red food coloring and white chocolate chips. For a gluten-free version, I swap in a 1:1 gluten-free flour blend. And for extra love, I sandwich a layer of frosting or ganache between two heart brownies.
storage/reheating
I store the brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. They also freeze well—just freeze the hearts in a single layer, then transfer to a container. I let them come to room temp before serving.
FAQs
Can I use a boxed brownie mix?
Yes, I often use my favorite boxed mix when I’m short on time. I just bake it in a larger pan so I get more surface area for cutting out the hearts.
How do I cut clean heart shapes?
I let the brownies cool completely, then chill them for 15–20 minutes in the fridge before cutting. This helps them hold their shape and reduces crumbling.
What can I do with the leftover brownie scraps?
I save them! I crumble the scraps and use them to make brownie sundaes, mix them into ice cream, or press them into cake pops.
Can I make them in a heart-shaped pan?
Definitely. If I have a mini heart-shaped silicone mold or metal pan, I pour the batter directly into it and reduce the baking time slightly.
How can I decorate them for a party?
I drizzle with pink or white chocolate, add heart-shaped sprinkles, or write messages with icing. They look great on a platter or wrapped individually for gifts.
Conclusion
Heart shaped brownies are a sweet way to share a little love in chocolate form. They’re rich, fudgy, and super easy to make—and turning them into hearts makes them feel extra special. Whether I’m baking them for someone else or just treating myself, they always bring smiles and a little extra joy.
Print
Heart Shaped Brownies
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 10–14 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These heart shaped brownies are rich, fudgy, and perfect for Valentine’s Day or any special occasion. Cut into hearts and decorated with chocolate, icing, or powdered sugar, they’re a sweet way to show someone you care.
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 cup cocoa powder
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup semi-sweet chocolate chips or chunks (optional)
- Optional: powdered sugar, icing, melted chocolate, or sprinkles for decorating
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- Melt the butter in a saucepan or microwave-safe bowl. Mix in the sugar, eggs, and vanilla until smooth and well combined.
- Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined. Fold in chocolate chips if using.
- Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.
- Let brownies cool completely in the pan. For clean cuts, chill in the fridge for 15–20 minutes before cutting.
- Use a heart-shaped cookie cutter to cut out brownies. Decorate as desired with powdered sugar, icing, melted chocolate, or sprinkles.
Notes
- For red velvet heart brownies, add a few drops of red food coloring and swap in white chocolate chips.
- Swirl in raspberry jam or peanut butter before baking for a fun twist.
- Freeze leftover scraps for sundaes or cake pops.
Nutrition
- Serving Size: 1 heart brownie
- Calories: 280
- Sugar: 22g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
