Sweetheart Brownies
These delicious brownies are perfect for Valentine's Day! Fudgy brownies topped with ganache and valentine's inspired sprinkles. These 'Sweetheart Brownies' are sure to be a hit with your loved one.
My favorite fudgy brownie turned into a sweet treat just in time for Valentine's Day. These brownies did not last long after I made them. My husband and kids devoured them, each with a glass of milk. The addition of chocolate ganache on top makes these already delicious brownies so much better. Chocoholics will be in heaven with these brownies. Don't worry about the leftover pieces, as I explain how I utilize them further down.
I snagged a cute heart shaped cookie cutter along with an arrow cookie cutter this year to make these brownies. I love making themed desserts, with themed sprinkles. If you do not have a heart shaped cookie cutter you can still make these brownies, just cut them into squares and top them with valentine's sprinkles.
You can purchase a few different sprinkles and mix them together like I did for this recipe. I love mixing sprinkles and making unique mixes.
Store in an airtight container at room temperature for up to 5 days. Or you can freeze these brownies. To freeze, lay the brownies out on a sheet tray and freeze completely before storing in a freezer bag or airtight container. Frozen brownies are good a few months.
Valentine's Day Sprinkle Cookies
These delicious brownies are perfect for Valentine's Day! Fudgy brownies topped with ganache and valentine's inspired sprinkles. Your sweetheart will love these Sweetheart Brownies.
- 9 ounces unsalted butter
- 3 cups sugar
- 1 1/2 cups cocoa powder
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- as needed Sprinkles (for decorating)
- 1/3 cup heavy cream
- 1/3 cup semi-sweet chocolate chips
- Fudgy Brownies
Preheat an oven to 325° F. Lightly grease and line an 9x15 cake pan or a 9x13 baking dish with parchment paper.
In a medium sized microwave safe bowl combine the butter and sugar. Microwave in intervals of 30 seconds until the butter is completely melted. Then microwave 30 seconds longer to dissolve more of the sugar.
Add the cocoa powder to the butter mixture. Mix until well combined. Set aside to cool. While the butter mixture is cooling mix together the remaining dry ingredients in a large bowl.
Once the butter mixture has cooled to lukewarm add in the eggs and vanilla extract. Mix until well combined. Next mix the butter mixture into the flour mixture.
Pour into the prepared pan, spread evenly and bake for 40 minutes or until a toothpick inserted into the center comes out with moist crumbs attached. Cool completely before cutting.
In a small saucepan bring the heavy cream to a simmer. Immediately pour over the chocolate and let set for 5 minutes. Stir until completely smooth. Set aside to thicken to "spreadable" consistency. Almost like frosting. Don't let it sit too long, then you will not be able to spread on the tops of the brownies.
Invert the brownies onto a cutting board and begin cutting out the hearts or cut into squares if not using a cookie cutter.
Take the ganache and spread on top of each brownie. A spoon or small off-set spatula works great for spreading the ganache. Give the brownies an hour or so for the ganache to set up completely before storing. Enjoy!
Immediately decorate with sprinkles.
I used a 3-inch cookie cutter. This makes 6 heart-shaped brownies. Using a smaller cookie cutter will yield more.
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