Description
These Valentine’s Day Brownies are rich, fudgy, and decadently chocolatey, perfect for celebrating love with an indulgent homemade treat. Featuring a luscious brownie base studded with dark and milk chocolate pieces, topped with a smooth dark chocolate ganache and optional heart sprinkles, they’re sure to impress anyone special.
Ingredients
Scale
Brownie Base
- 200 g (7 oz) unsalted butter
- 1 cup (230 g) firmly packed brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup (75 g) plain (all-purpose) flour
- ⅓ cup (40 g) unsweetened cocoa powder, sifted
- ½ tsp fine sea salt
- 100 g (3½ oz) dark chocolate block, roughly chopped
- 150 g (5½ oz) milk chocolate block, roughly chopped
Chocolate Ganache
- 1 cup (250 ml) thickened (whipping/heavy) cream
- 200 g (7 oz) dark chocolate block, finely chopped
- Heart sprinkles (optional)
Instructions
- Prepare the tin: Preheat the oven to 180°C (350°F) or 160°C (325°F) fan-forced. Grease and line an 8-inch (20 cm) square tin with parchment paper, leaving at least 2 inches (5 cm) hanging over the edges to lift out the brownies easily after baking.
- Melt the butter: Melt butter in a saucepan over low heat until just melted, or microwave in 30-second bursts until melted, about 60 seconds.
- Mix the base: Transfer the melted butter to a large heatproof bowl. Stir in the brown sugar until glossy and well combined. Set aside for 5 minutes to cool slightly. Add eggs and vanilla, whisking gently until smooth.
- Add the dry ingredients: Add flour, sifted cocoa powder, and salt, mixing until just combined—avoid overmixing to keep brownies tender.
- Fold in the chocolates: Gently fold chopped dark and milk chocolates into the batter. Pour into prepared tin and spread evenly.
- Bake: Bake for 30–35 minutes until surface is set and the center no longer looks wet. A skewer inserted should come out with thick, moist crumbs. The brownies should still have a slight wobble in the center. Cool completely in the tin.
- Heat the cream for ganache: Warm the thickened cream over low heat or microwave until hot but not boiling.
- Make ganache: Place chopped dark chocolate in a heatproof bowl. Pour hot cream over chocolate and stir with a spatula until smooth and glossy. If not smooth, microwave in 10-second bursts, stirring until fully combined.
- Finish and set ganache: Pour ganache over cooled brownies and tilt to level. Sprinkle heart sprinkles if desired. Refrigerate for 1–2 hours until ganache is set but slightly soft.
- Slice and serve: Use parchment overhang to lift brownies from tin. Cut into 9 jumbo or 16 smaller squares, wiping knife between cuts for clean slices.
Notes
- Do not overbake the brownies to maintain their fudgy texture; a slight wobble is perfect.
- If not making ganache, brownies can be served as is once cooled.
- Room temperature eggs help create a smooth batter and even baking.
- Use a sharp knife for slicing to keep clean edges.
- Heart sprinkles add a festive touch but can be omitted or replaced with other toppings.
