Description
Delight in these decadent Valentine’s Day Brownies, featuring a rich chocolate base studded with dark and milk chocolate chunks, topped with a smooth dark chocolate ganache and festive heart sprinkles. Perfectly fudgy with a shiny crust, these brownies are a lover’s dream dessert to share or savor on your special day.
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
- Heart sprinkles (optional)
Instructions
- Prepare the tin: Preheat your oven to 180°C (350°F) or 160°C (325°F) fan-forced. Grease and line a 20 cm (8 inch) square tin with baking paper, leaving an overhang of at least 5 cm (2 inches) for easy removal of brownies after baking.
- Melt the butter: Gently melt the butter in a medium saucepan over low heat or microwave it in 30-second intervals until completely melted, about 60 seconds total.
- Mix the base: Transfer the melted butter to a large heatproof bowl, stir in the brown sugar until glossy and well combined, then let it cool slightly for 5 minutes. Add eggs and vanilla extract, whisking gently until smooth and fully incorporated.
- Add the dry ingredients: Sift together the flour, cocoa powder, and salt, and fold into the wet mixture carefully until just combined, avoiding overmixing to keep the batter tender.
- Fold the chocolate through: Gently fold the roughly chopped dark and milk chocolates into the batter. Pour the mixture evenly into the prepared tin and smooth the surface with a spatula.
- Bake: Place in the preheated oven and bake for 30–35 minutes. The brownies are ready when the surface is set, the center looks moist but not wet, and a skewer inserted comes out with thick, moist crumbs. The center should still wobble slightly when shaken. Remove from oven and 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, or microwave in short 15-second bursts until hot but not boiling.
- Mix with the chocolate: Place the finely chopped dark chocolate in a heatproof bowl and immediately pour the hot cream over it. Stir gently with a spatula until the ganache becomes smooth and glossy. If needed, microwave briefly in 10-second bursts, stirring between, until fully combined.
- Finish and set: Pour the ganache over the cooled brownies and tilt the tin gently to spread it evenly. Sprinkle heart-shaped sprinkles on top if desired. Refrigerate for 1–2 hours until the ganache is set but still soft to the touch.
- Slice and serve: Use the parchment overhang to lift the brownies out of the tin. Cut into 9 large squares or 16 smaller squares with a sharp knife, wiping the blade clean between cuts for neat edges. Serve and enjoy your luscious Valentine’s Day treat.
Notes
- If you opt not to make the ganache, allow the brownies to cool fully in the tin before slicing for a simpler version.
- Room temperature eggs help create a smooth batter and better texture in brownies.
- Do not overbake to keep the brownies fudgy in the center.
- Use good quality chocolate for both the chunks and ganache for the best flavor.
