Heart Shaped Brownies

5 from 3 votes

These fudgy brownies are heart shaped and are perfect for Valentine's Day. They are topped with chocolate ganache frosting and homemade salted caramel.

Prep Time1 20

Cook Time50

Total Time2 10

Servings: brownies

Calories: 1139kcal

Author: Stephanie Rutherford

Ingredients

Brownies

2 ⅔ cups White granulated sugar
4 Large eggs cold
2 Egg yolks cold
10 tablespoon Unsalted butter melted
⅔ cup Oil canola or vegetable
2 teaspoon Pure vanilla extract
1 cup All-purpose flour
1 ½ cups Unsweetened cocoa powder
2 tablespoon Cornstarch
½ teaspoon Salt
1 cup Semi-sweet chocolate chips
1 cup Milk chocolate chips
¼ cup Mini chocolate chips

Chocolate Ganache

1 cup Semi-sweet chocolate chips
¾ cup Heavy cream

Salted Caramel

½ cup White granulated sugar
2 ½ tablespoon Unsalted butter room temperature and cubed
¼ cup Heavy cream room temperature
½ teaspoon Salt
¼ teaspoon Pure vanilla extract

US Customary - Metric

Instructions

Brownies

Preheat oven to 325°F. Spray a 9X13 inch pan with baking non-stick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
In a mixing bowl, sift the flour, cocoa powder, cornstarch, and salt. Set aside. Using a mixer, combine sugar, eggs, and egg yolks. Turn to high and beat for 5 minutes. The eggs will become very light in color and fluffy.
While the eggs are mixing, melt the butter in the microwave. It will cool slightly as the eggs mix. Once the eggs are done mixing, add in melted butter, oil and vanilla. Mix until combined on low. Take off mixer.
Add in half of the dry ingredients. Use a rubber spatula to fold in the flour. Once slightly mixed in, add the rest of the dry ingredients. Keep folding until all combined. Be gentle so you don't knock out the air. Mix in all of the chocolate chips.
Pour batter into the pan. Bake for 45-55 minutes. The edges should be set and the middle slightly under done. If you shake the brownies it shouldn't jiggle. Set brownies on cooling rack to cool completely. They will cook more in the pan as it cools.

Salted Caramel

Pour sugar into sauce pan and heat over medium heat. Use a whisk to mix the sugar. It will clump up at first, then it will melt. Keep stirring until every sugar crystal is melted.
Let it sit for 30 seconds- 1 minute. It should turn an amber color. Pull off heat immediately. Add in half of the butter at a time. Mix until butter is melted before adding more. It will bubble as it melts. Repeat with the heavy cream by adding half at a time.
Add in vanilla and salt. Pour caramel into a glass container. Let it cool completely.

Chocolate Ganache

Pour chocolate chips into a bowl. Heat heavy cream in a sauce pan over medium-low heat. Heat until hot and steaming. Pour over chocolate chips. Let it sit for 1 minute and 30 seconds. Stir with a rubber spatula until smooth.
Place chocolate in the fridge for 45 minutes - 1 hour. Stir every 10-15 minutes. The consistency should be like pudding and be thick like frosting.
Place brownies on a cutting board. Cut into heart shapes. Use a 2-3 inch heart cookie cutter. Use a spoon to frost the cupcakes. Drizzle salted caramel on top. Sprinkle with flaky sea salt.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can result in cakey brownies.

Make brownies and caramel a day before you need them.

Nutrition