Name: Fudgy Heart Brownies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: Eggs – 2 large; Cocoa powder – 1/2 cup (50 g); Salt – 1/2 tsp (3 g); Baking powder – 1/2 tsp (2 g); Espresso powder – 1/2 tsp (1–2 g); Vanilla extract – 2 tsp (10 ml); Unsalted butter, melted – 1/2 cup (113 g); Sugar – 1 cup (200 g); Flour – 3/4 cup (95 g); Chocolate chips – 1 cup (170 g); Toppings – Smarties or M&Ms, sprinkles, candy hearts; Coating – White chocolate + red food coloring

Fudgy Heart Brownies

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These ultra-fudgy heart brownies are the ultimate celebration treat. Featuring a crackly, shiny top and a dense, truffle-like interior, they are decorated with vibrant candies and sprinkles. This recipe also includes a clever ‘no-waste’ method to turn brownie scraps into chocolate-coated heart bites.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings
Cuisine: American

Ingredients

Eggs – 2 large

Cocoa powder – 1/2 cup (50 g)

Salt – 1/2 tsp (3 g)

Baking powder – 1/2 tsp (2 g)

Espresso powder – 1/2 tsp (1–2 g)

Vanilla extract – 2 tsp (10 ml)

Unsalted butter, melted – 1/2 cup (113 g)

Sugar – 1 cup (200 g)

Flour – 3/4 cup (95 g)

Chocolate chips – 1 cup (170 g)

Toppings – Smarties or M&Ms, sprinkles, candy hearts

Coating – White chocolate + red food coloring

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Instructions

Preheat oven to 350°F (175°C) and grease an 8×8-inch pan with parchment paper.

Beat eggs for 1 minute. Add cocoa, salt, baking powder, and espresso powder; mix until smooth.

Whisk in vanilla extract.

In a separate bowl, microwave melted butter and sugar for 40–60 seconds until shiny and slightly dissolved.

Pour the warm butter-sugar mixture into the egg mixture and stir until glossy.

Gently fold in the flour and chocolate chips until just combined.

Spread batter in the pan. Top with M&Ms and sprinkles.

Bake for 30–35 minutes until the center is set but fudgy.

While warm, press candy hearts into the top.

Cut out 4 large brownie hearts using cookie cutters.

Crumble remaining warm brownie scraps in a bowl.

Prepare heart molds with sprinkles and a layer of red-tinted melted white chocolate.

Press brownie crumble into the molds and refrigerate for 15 minutes.

Release bites from the mold and drizzle with remaining chocolate.

Notes

• Do not overbake; a toothpick should have moist crumbs attached.

• Use high-quality Dutch-processed cocoa for the deepest flavor.

• The microwave step for the butter and sugar is the secret to a shiny, crackly top.

Find it online: https://sweetcraftrecipes.com/fudgy-heart-brownies/