Valentines Brownies
Fudgy, heart-shaped Valentines Brownies with a touch of chocolate and romance, perfect for your special someone.
Ingredients
- 8 oz (225 g) semi-sweet chocolate chips or chopped 60% dark chocolate
- ½ cup (113 g) unsalted butter cubed
- ¾ cup (150 g) granulated sugar
- ½ cup (110 g) light brown sugar packed
- 2 large eggs room temperature
- 1 tsp pure vanilla extract look for Nielsen-Massey
- 2 tbsp strong brewed espresso or instant granules + 2 tbsp hot water
- ½ cup (64 g) all-purpose flour sifted
- ¼ cup (25 g) unsweetened cocoa powder Dutch-process works beautifully
- ¼ tsp kosher salt
- 2 tbsp raspberry jam optional swirl
- Powdered sugar or pink sanding sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x9-inch baking pan and line with parchment.
- Melt chocolate chips and butter together. Remove from heat.
- Whisk granulated and brown sugars into the warm chocolate mixture.
- Whisk in eggs one at a time, then add vanilla and espresso.
- Sift flour, cocoa powder, and salt over the batter. Gently fold.
- Drop small spoonfuls of raspberry jam on top and swirl lightly.
- Pour batter into pan and bake. Cool and cut after baking.
- Makes about 12 heart-shaped brownies. Total time: Approximately 1 hour.
Notes
Freshly sifted cocoa gives a smoother batter. Use whole eggs at room temperature for better rise. For a shiny top, chill eggs briefly. Store brownies in an airtight container at room temperature for up to 3 days.
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