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–+ servings
Four heart shaped Fudge Brownies on cake stand from overhead.

Sweetheart Valentine Frosted Fudge Brownies

By Tammy Spencer
Sweetheart Valentine Brownies take a family-favorite rich chocolate fudge brownie recipe, make them heart-shaped, and topped with a whipped chocolate ganache frosting. For a fun way to say "I love you," bake a batch for a special someone!
5 from 9 votes
Prep Time15 minutes
Cook Time30 minutes
Cooling Time30 minutes
Total Time1 hour 15 minutes
Servings: 8 4-inch hearts
Calories: 318kcal

Special Equipment

Ingredients

For the brownies

  • 12 ounces (340 grams) chocolate chips, semisweet or dark, divided (2 cups)
  • ¼ cup (57 grams) unsalted butter
  • ¾ cup (150 grams) granulated sugar
  • ⅔ cup (80 grams) all-purpose flour
  • 2 (100 grams) large eggs, at room temperature
  • 1 teaspoon (1 teaspoon) pure vanilla extract, see Recipe Notes
  • ¼ teaspoon (¼ teaspoon) baking powder
  • ¼ teaspoon (¼ teaspoon) kosher salt

For the whipped ganache frosting

  • ½ cup (113 grams) heavy cream
  • 4 ounces (113 grams) chocolate, chopped (⅔ cup), see Recipe Notes
  • ½ teaspoon (½ teaspoon) pure vanilla extract, see Recipe Notes
  • sprinkles, optional

Instructions

  • Make the brownies: Preheat oven to 350 °F. Spray two mini heart baking pans with baking spray. Set aside.
  • Heat 1 cup (170 grams) of the chocolate chips with the butter in a microwave safe bowl at 30 second intervals until melted (about 1 to 1½ minutes). Alternatively, melt the chocolate chips and butter in a 2-quart saucepan over medium-low heat, stirring constantly. Remove from heat.
  • Add the remaining brownie ingredients and stir until smooth, but do not over-mix. After the batter has come together, stir in the rest of the chocolate chips.
  • Use an extra large cookie scoop to portion about ¼ cup of batter into 8 of the baking pan wells. Place the baking pans on a half sheet baking pan.
  • Bake the brownies until the centers are set, about 20 to 25 minutes. A cake tester inserted in the center should come out clean or with a few crumbs attached.
  • Let brownies cool completely in the pan on a wire rack, then carefully remove them from the baking pans. You might need to loosen the sides with a lightly oiled table knife.
  • Make the whipped ganache frosting: Use a serrated knife to chop the chocolate into small pieces.
  • Warm the heavy cream in a heavy-bottomed saucepan to just simmering (small bubbles, not boiling).
  • Put the chopped chocolate in a heat-proof bowl. Pour the warmed heavy cream over the chocolate. Cover and let the mixture sit for about 2 to 3 minutes, then stir to combine. At first it will look grainy, but keep stirring until the mixture is smooth. Stir in the vanilla, then allow the ganache to cool to room temperature.
  • Use an immersion blender or a hand mixer to whip the ganache until it's thick, yet spreadable and lightened in color, about 4 to 5 minutes.
  • When the brownie hearts are fully cooled, use a small offset spatula to spread the ganache frosting evenly over the top. Decorate with sprinkles if desired.
  • Storage instructions: These brownies taste best at room temperature, and will keep in an airtight container for up to 3 days. For longer term storage, wrap the frosted brownies in wax paper, then aluminum foil and seal them in an airtight bag before freezing. They'll keep frozen for up to 3 months. Thaw at room temperature before serving.
  • Make-ahead instructions: Unfrosted brownies can be stored as above. The frosting can be made up to 3 days ahead.

Recipe Notes

You can substitute other flavorings for the vanilla in the brownies and/or ganache. Try ¼ teaspoon of extracts like raspberry, mint, or Fiori di Sicilia (a vanilla orange extract), or add a 1 to 2 tablespoons of bourbon, rum, or Kahlua for a boozy kick (just remember they'll be an adults-only treat then if you make the change in the ganache).
For the ganache, you can choose your favorite chocolate type: milk, semi sweet, or dark, depending on your preference. Just make sure it's good quality.
Instead of the mini heart baking pan, you can also use a 4-inch or smaller heart shaped cookie cutter to cut out the hearts if you prefer. Just bake the brownies in a 9- x 9-inch baking pan lined with parchment paper. After the brownies have cooled in the pan, turn them out onto a cutting board, peel away the parchment, then cut out as many hearts as you can.

Nutrition

Serving: 1heart | Calories: 318kcal | Carbohydrates: 34g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 111mg | Potassium: 145mg | Fiber: 2g | Sugar: 22g | Vitamin A: 461IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg