Who said that Valentine’s desserts have to be complicated and time consuming? They do not. These adorable little chocolate hearts are a play on my favorite brownie recipe: rich dark chocolate flavor, chewy and fudgy texture, comforting and utterly satisfying.
A good quality chocolate makes all the difference in this recipe. Luckily, we do not need a visit to a specially store to find it–most grocery stores carry good chocolate. Once all the ingredients are measured and ready to go, it takes only one pot, one whisk and less than 10 minutes to assemble the mixture. Once baked and cooled, you can use a heart-shaped cutter to make nine, little brownie hearts. Cut the scraps into small pieces, put them in a jar, and store them in the refrigerator to have later with ice cream.
If you are really short for time, a light dusting of powdered sugar is all you need to add. If you have a little more time, however, melt some of your favorite chocolate, dip the brownie hearts in it and then sprinkle some pearl sugar (or just sprinkles) on one side of it. Keep it simple with the toppings; less is often more. To store, place the brownies in a container and keep them in a cool place for up to three days.
Fudgy Brownie Hearts
- 4 oz. butter, plus more for buttering the pan
- 2 oz. good quality unsweetened chocolate (like Scharffen Berger)
- 1 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 tsp. vanilla extract
- ¼ cup all-purpose flour
- ¼ tsp. salt
- 1 cup walnuts, roughly chopped (optional)
Toppings:
- 2 oz. bittersweet (or semisweet chocolate)
- 2 TBSP. pearl sugar
- Preheat the oven to 325°F (160°C). Butter an 8-inch square baking pan. Cut a piece of parchment paper big enough to cover the base of the pan and two [opposite] sides. Line the pan with the parchment paper, then butter the paper. This will make the removal from the pan easy.
- Melt the butter and chocolate together in a medium saucepan over low heat, stirring constantly. Remove the pan from the heat and whisk in the sugar. Add the eggs and vanilla and stir to make a smooth batter. Add the flour, salt, and chopped walnuts and stir until incorporated.
- Pour the batter into the prepared baking pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 25 minutes, making sure not to over bake. Let it cool for 5 minutes and then lift the parchment paper and transfer it to a rack to cool completely. Using a cookie cutter cut it into 9 hearts.
- Place the chocolate in a small, heatproof bowl. Melt in a microwave. Dip each brownie heart into the bowl and move to a serving platter. Sprinkle one half of the hearts with pearl sugar and allow them to set for half an hour.
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