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Heart Shaped Brownies Recipe
Ben Carraoli

Heart Shaped Brownies Recipe

I just made these heart-shaped brownies, and I can’t stop smiling! There’s something about cutting brownies into cute little hearts that makes baking feel extra special. They’re fudgy, chocolatey, and perfect for sharing—or not, I won’t judge! Making them was easier than I expected, and I love that I could add fun toppings like M&Ms to make them festive
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • Unsweetened chocolate – 4 ounces use good-quality chocolate for rich flavor
  • Chocolate chips – 1/2 cup adds extra pockets of melted chocolate
  • Pink red, and white M&Ms – 1/2 cup, for festive decoration
  • All-purpose flour – 3/4 cup provides structure without drying out the brownies
  • Granulated sugar – 1 cup balances the bitterness of the chocolate
  • Butter – 1/2 cup unsalted, melted for fudgy texture
  • Eggs – 2 large room temperature for better mixing
  • Vanilla extract – 1 teaspoon enhances overall flavor
  • Sea salt – 1/4 teaspoon brings out chocolate richness
  • Optional: espresso powder – 1/2 teaspoon intensifies the chocolate taste

Method
 

  1. I start by melting the butter and unsweetened chocolate together. This gives the brownies a deep, fudgy texture. Meanwhile, I measure the sugar, flour, and other dry ingredients.
  2. I whisk the eggs and vanilla into the chocolate mixture, then fold in the dry ingredients slowly. Adding chocolate chips and M&Ms at this stage makes sure every bite has little surprises.
  3. Pour the batter into the lined baking pan and press a few M&Ms on top. Bake at 350°F for about 25 minutes, or until the edges look set but the center is still soft.
  4. Once cooled completely, I lift the brownies out using the parchment overhang. Then, I press the cookie cutter gently into the brownies for perfect heart shapes.

Notes

  • I always let the brownies cool fully before cutting to avoid messy edges.
  • I gently press extra M&Ms on top for a prettier presentation.
  • I sometimes rest the batter for 10 minutes; it helps the top develop a glossy finish.
  • I use room-temperature eggs for smoother batter and better texture.