Why you’ll love these Heart Shaped Brownies
Perfect for Special Occasions
Ideal for Valentine’s Day, anniversaries, birthdays, or sweet gift boxes.
Rich & Fudgy Texture
These brownies are loaded with melted chocolate and chunks for the ultimate gooey bite.
Fun to Decorate
Topped with a drizzle of melted chocolate and sprinkles, they are perfect for personalising or getting kids involved.
Simple Pantry Ingredients
They’re made with everyday baking staples, so you can whip them up without a special trip to the shops.
Customisable Presentation
Cut into hearts for a romantic touch or leave in squares for a classic brownie treat.
Top Tips
Cool Completely Before Cutting
Let the brownies cool fully in the tin to avoid crumbling when using the cutter.
Wipe Your Cutter Between Cuts
Use a damp cloth to clean the cutter between cuts for clean edges.
Save the Offcuts!
Don’t waste the trimmings, enjoy them as snack bites or crumble them over ice cream.
Use a Metal Cutter for Clean Cuts
Metal cookie cutters slice through brownies more cleanly than plastic ones.
Add a Touch of Espresso Powder (optional)
Just ½ tsp enhances the chocolate flavour without making them taste like coffee.
How to make Heart Shaped Brownies
Ingredients
- 150 g Unsalted butter
- 250 g Sugar
- 100 g Plain Flour
- 30 g Cocoa Powder
- 3 Eggs medium
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 100 g Milk Chocolate melted
- 100 g Milk Chocolate chunks
Instructions
- Pre-heat the oven to 180/170 fan Celsius and line an 8 inch baking tin with parchment paper.
- Mix the butter and sugar with an electric hand whisk (you can use a normal whisk or wooden spoon) and then add in the eggs. Beat the mixture until thick and fluffy.
- Add in the melted chocolate and vanilla essence and mix in with the whisk.
- Sift in the flour, sugar and baking powder and mix in with a spatula or wooden spoon until combined.
- Mix in the chocolate chunks and then pour the mixture into the lined baking tin.
- Place into a pre-heated oven for 30 mins at 170°C and then reduce the heat to 160°C for another 10 minutes. Once baked, allow the brownies to cool in the tin before serving.
- Use a heart shaped cookie cutter to cut out the brownies. Drizzle with chocolate and top with sprinkles.
Storage tips
Room Temperature: Store in an airtight container for up to 4–5 days.
Fridge: Can last up to 1 week chilled, just bring to room temp before serving.
Freezer: Freeze cut-out hearts for up to 1 month in a single layer, then stack with parchment paper between layers.
Other recipes you might like
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Brown Butter Brownies – Brown Butter Brownies – My Simple Eats
Cookie Brownies – Cookie Brownies (Brookies) – My Simple Eats
Heart Shaped Brownies
Ingredients
Method
- Pre-heat the oven to 180/170 fan Celsius and line an 8 inch baking tin with parchment paper.
- Mix the butter and sugar with an electric hand whisk (you can use a normal whisk or wooden spoon) and then add in the eggs. Beat the mixture until thick and fluffy.
- Add in the melted chocolate and vanilla essence and mix in with the whisk.
- Sift in the flour, sugar and baking powder and mix in with a spatula or wooden spoon until combined.
- Mix in the chocolate chunks and then pour the mixture into the lined baking tin.
- Place into a pre-heated oven for 30 mins at 170°C and then reduce the heat to 160°C for another 10 minutes. Once baked, allow the brownies to cool in the tin before serving.
- Use a heart shaped cookie cutter to cut out the brownies. Drizzle with chocolate and top with sprinkles.
