Hey, Let Me Tell You About These Heart Shaped Brownies

Alright, so picture this: it’s Valentine’s Day, and I’ve got chocolate smudged all over my jeans (again). My kitchen looks like one of those rom-com movie montages where flour somehow ends up on someone’s eyebrow, and the dog, bless her, is posted up under the table hoping for a crumb to fall. That’s usually how it goes when I decide to make these heart shaped brownies. I started making these for my best mate’s Galentine’s years ago, and now my kids basically demand them every February. The first time I tried to cut them into hearts, well, let’s just say they ended up looking more like slightly squished potatoes—but they still tasted epic. Trust me, if your brownies come out lumpy, they’ll still be a hit, which is really all that matters, right?

Valentine’s Day Heart Shaped Brownies Recipe

Why You’ll Seriously Love These

I drag this recipe out every Valentine’s Day—part tradition, part chocolate craving. My family goes bonkers for these because they’re mega chocolatey but not so sweet you feel like you need to call your dentist right after. I make these when I want something fun and just a little bit extra (sometimes I’ve made them on a random Tuesday, no judgment). And if I’m honest, there’s a point in the middle where it looks so gloopy I start doubting myself, but just stick with it. Oh, and cleanup isn’t even that bad, unless you’re me and forget the cocoa powder lid was off. Whoops.

What You’ll Need (And a Few Cheats)

150g (about 3/4 cup) unsalted butter (I’m not above using salted if that’s what I’ve got. Just skip the pinch of salt later.)
200g (about 1 cup) dark chocolate, chopped (or milk if you like things sweeter. My gran swears by the fancy stuff, but honestly, store brand works too.)
250g caster sugar
3 large eggs
1 tsp vanilla extract (I measured with the cap once, oops, but it was fine.)
90g (a scant 3/4 cup) plain flour (All-purpose is the same thing, don’t let anyone tell you otherwise.)
30g (about 1/4 cup) cocoa powder (Dutch-process, natural—no one will know which you use.)
Pinch of salt
Optional: 50g chocolate chips, some chopped nuts, or even a handful of raspberries if you’re feeling zesty.

How To Make These Heart Shaped Beauties

First things up, heat your oven to 180°C (about 350°F). I always forget to do this first! Line a square pan (I use about 8 inch, but anything close-ish works) with baking parchment. Grease a bit if your paper likes to stick.
Pop the butter and chocolate into a heatproof bowl. Melt them together gently over a pot of barely simmering water or, if you trust your microwave (I have strong trust issues here), zap in short bursts until smooth. Give it a stir, set aside to cool just a tad.
In another bowl, whisk the sugar, eggs, and vanilla until it looks pale and creamy—about two minutes of decent elbow grease or a mixer on medium. I’ve totally done it by hand when the mixer’s gone walkabout.
Pour the melted chocolate mixture into the eggs. Gently fold together—you want them pals, not besties, don’t overmix or the brownies go weirdly dense. (This is where I always sneak a taste, every time, even though I know there’s raw egg. You do you!)
Dump in the flour, cocoa, and that little salt pinch. Fold until just barely combined. Chuck in any extras here—chocolate chips, nuts, you know the drill.
Scoop it all into your lined pan, smooth out the top, and bake for 22 to 28 minutes. You want the edges set but the middle still a bit wobbly — toothpick shouldn’t come out squeaky clean. Brownies keep cooking after they’re out, trust me, I learned the hard way and made chocolate bricks once.
Let them cool completely. I know, this is torture. Then lift it out onto a chopping board and get your heart shaped cutter ready (if you haven’t got one, just use a knife and wing it—wobbly hearts are still hearts!). Pop out as many hearts as you can, eating the trimmings as you go, obviously.

Notes (Aka Stuff I’ve Learned the Long Way)

Brownies always seem a bit underdone straight out of the oven. Actually, letting them firm up outside the oven works better.
If you use milk chocolate, cut back a bit on the sugar or you might fall into a sugar coma (ask me how I know).
The recipe ‘scales up’ pretty nicely, but it once escaped my pan when I doubled it. Watch that.

If You Fancy Switching It Up

Sometimes I swirl in a spoon of raspberry jam before baking—fancy, right? Just a little.
Peppermint extract instead of vanilla turns these into Thin Mint vibes. I like it; my kids, not so much.
Tried adding beetroot purée once to be healthy—it looked… unsettling. Would not recommend, unless you’re after magenta brownies?

Gear I Actually Use (Or Don’t)

I use a heart cookie cutter—mine’s cheap, it does the job. No cutter? I’ve totally just sliced weird hearts with a bread knife before. No fuss.
Mixing bowls (one suffices if you rinse it mid-recipe, for folks who hate washing up like me).
Baking parchment. Or oil the pan real good and hope for the best; works more often than not.

How To Store Them (If They Last That Long)

Pop ’em in an airtight tin or tub, and they’re fine at room temp for about 3 days. Though honestly, in my house, they’re gone well before that. I think they taste better the next day, but at this point, I’m just guessing.

Serving ‘Em Up – My Favourite Way

I serve these with a scoop of vanilla ice cream (the cheaper the better, to be honest), or a dollop of whipped cream and some berries if I’m feeling posh. My little one insists on sprinkles, “for love,” she claims. Also, nothing wrong with eating ‘em straight out the pan. No judgment.

Lessons Learned (So You Don’t Repeat My Blunders)

I once tried rushing the cooling step and ended up with a pile of molten, crumbled mess. Smelled great, looked like a dog’s dinner. Listen—let them cool first.
Be patient when mixing—vigorous stirring just makes them tough. Gentle hands!

Real Questions I’ve Actually Gotten (And My Honest Answers)

Can I make them gluten free? Yep, use a straight swap with your fave GF flour blend. I tried almond flour once—not great in this one, kinda oily.
How do you get such clean heart shapes? Honestly, I don’t always. Dip the cutter in hot water and wipe between cuts, but sometimes they’re just a bit rough around the edges. Adds character.
Can I freeze these? You can! Just wrap well and thaw on the counter. But to be honest, we never have enough left to bother freezing.
The middle looks gooey—is that okay? Absolutely! Brownies should be a bit fudgy; fear not. If you like them cakier, leave ’em in a touch longer, but don’t go wild.
Do I really need the parchment? Depends on your relationship with cleaning pans. I skip it when I’m feeling brave. Cleanup’s a pain, though, so… up to you!

And one last thing—if you find chocolate mysteriously disappearing from the kitchen while you’re prepping, suspect everyone, even yourself. Happy baking and happy Valentine’s, mate!

Valentine’s Day Heart Shaped Brownies Recipe You’ll Adore