Description
These Valentine’s Day Brownies are rich, fudgy, and decadently chocolaty, perfect for a romantic treat. They feature a mix of dark and milk chocolate chunks folded into a moist cocoa brownie base, topped with a silky dark chocolate ganache and heart sprinkles. Ideal for sharing, these brownies bake to a luscious, slightly fudgy center and finish with a smooth, creamy ganache that sets to a soft touch in the fridge.
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
Ganache Topping
- 1 cup (250 ml) thickened (whipping/heavy) cream
- 200 g (7 oz) dark chocolate block, finely chopped
Decoration
- 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 a 20 cm (8 inch) square baking tin with parchment paper, leaving an overhang of at least 5 cm (2 inches) to lift out the brownies easily after baking.
- Melt the butter: Melt the unsalted butter gently in a medium saucepan over low heat or microwave in 30-second bursts until fully melted, approximately 60 seconds total. Avoid overheating to keep the butter smooth.
- Mix the base: Transfer the melted butter to a large heatproof bowl. Stir in the brown sugar until the mixture is glossy and well combined. Let it sit for 5 minutes to cool slightly before whisking in the eggs and vanilla extract until smooth and fully incorporated.
- Add the dry ingredients: Sift and add the plain flour, unsweetened cocoa powder, and fine sea salt into the wet mixture. Gently fold the dry ingredients into the mixture until just combined, taking care not to overmix to maintain a tender crumb.
- Fold the chocolate through: Carefully fold in the roughly chopped dark and milk chocolate pieces evenly throughout the batter. Then, pour the batter into the prepared tin and spread it evenly with a spatula.
- Bake: Place the tin in the preheated oven and bake for 30–35 minutes. The surface should be set, with the center looking slightly moist but not wet. Insert a skewer into the middle; it should come out with thick, moist crumbs but not wet batter. The brownies should still have a slight wobble when shaken gently. Remove from the oven and allow to cool completely in the tin.
- Heat the cream for the ganache: Warm the thickened cream in a medium saucepan over low heat until just hot but not boiling. Alternatively, microwave it in short 15-second bursts (total 30–45 seconds) to achieve the right temperature.
- Mix with the chocolate: Place the finely chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chopped chocolate and gently stir with a spatula until the ganache is smooth and glossy. If some chocolate remains unmelted, microwave in 10-second bursts, stirring well between each until fully combined.
- Finish and set: Pour the ganache evenly over the cooled brownie in the tin. Tilt the tin gently to level the ganache. Sprinkle with heart-shaped sprinkles if desired. Refrigerate for 1 to 2 hours until the ganache has set but remains soft to the touch.
- Slice and serve: Use the parchment paper overhang to lift the brownies from the tin. Cut into 9 large squares or 16 smaller ones with a sharp knife, cleaning the blade between cuts for clean slices. Serve and enjoy your decadent Valentine’s Day treat.
Notes
- If you prefer not to make the ganache topping, simply cool the brownies fully in the tin, then slice and serve. They remain delicious and fudgy without the ganache.
- Ensure the eggs are at room temperature for better incorporation and batter texture.
- Avoid overbaking to maintain the moist, fudgy center characteristic of these brownies.
- For easier slicing, chill the brownies thoroughly and use a hot dry knife wiped clean between cuts.
- Heart sprinkles add a festive touch for Valentine’s Day but can be omitted or substituted with other decorations.
