Heart-shaped dark chocolate brownie. Treat yourself and your loved ones to this decadent and fudgy brownie heart. With chocolate ganache topping and all the sprinkles of your choice!
It’s Friday, that means the weekend is nearly here! Let’s jump straight into the weekend with a scrumptious brownie recipe that will get you drooling!
A little while back my sister came up with the idea for this brownie. She wanted to bake brownies, but suggested we bake the brownie batter in a heart-shaped cake tin we had.
She also had some Valentine’s-themed M&M’s that she’d brought back from a trip to Florida earlier in the year. We wanted to bake with M&M Cupid’s Blend, but we didn’t round to doing so when it was the lead up to Valentine’s Day.
This recipe is perfect for Galentine’s/Valentine’s Day, an anniversary, or any occasion that’s worth celebrating!
We used our go-to Chocolate Fudge Brownies; this recipe never fails to impress. It’s absolute brownie perfection for those of you who adore extremely fudgy brownies. I’m not a fan of cakey brownies; I want them squidgy and super fudgy. This recipe shares the same texture as a chocolate fondant when warmed up in the microwave, but when served at room temperature it’s also resembles a chocolate torte/fudge bar.
We went for a classic brownie flavour, but this recipe can be adapted in so many ways. Swirl some Biscoff, Nutella, peanut butter, or even pistachio paste through the top of the batter. Add chocolate chips or chunks, or even some nuts, such as walnuts.
Swap the ganache topping for chocolate buttercream. I might try some white chocolate buttercream next time, or you can even simply drizzle over some melted chocolate for an easy and quicker decoration.
Bake this recipe, and you’ll be one bite away from chocolate brownie heaven.
Chocolate Brownie Heart
Ingredients
Brownie Batter:
- 200 g butter (salted or unsalted)
- 200 g dark chocolate
- 270 g caster or granulated sugar
- 3 medium or large eggs
- 2 medium or large egg yolks
- 115 g plain flour
- 35 g cocoa powder
Chocolate Ganache:
- 100 g dark chocolate
- 100 ml double cream
Decoration:
- Chocolate or sprinkles of your choice
Instructions
- Preheat oven to 160°C / 140°C Fan / 325°F / Gas Mark 4. Line a 20cm heart-shaped tin with parchment paper on the base, and up the sides. Set the tin aside for later.
- Melt the butter and chocolate over a bain-marie or in the microwave in 20-second intervals until completely melted and smooth. Set this mixture aside and leave it to cool for 5 minutes.
- Meanwhile beat the eggs and egg yolks together until combined. Once the chocolate mixture has cooled slightly, add the egg mixture and stir to combine.
- In large mixing bowl, mix together the flour and sugar, sift the cocoa powder over the top and mix until thoroughly combined and no lumps of flour remain. Now add the chocolate mixture and stir until combined, try not to over mix otherwise this may result in your baked brownie being tough. Transfer the brownie batter to the prepared tin and smooth the surface. Bake the brownies for 40-45 minutes, they’ll be ready when they’re risen, the top has started to slightly crack and a cake tester when inserted into the centre comes out with just a few moist crumbs attached - the brownie should still have a slight wobble in the centre.
- Leave the brownie to cool completely in the tin, then once cooled leave them to set for at least 6 hours or overnight for best results.
- Decorate further if desired by making a chocolate ganache topping. Chop the chocolate up into small pieces, and add to a small mixing bowl. Place the cream in a small saucepan on medium heat. Once the cream just starts to bubble, take off the heat and pour over the chocolate. Leave for a minute, then stir until you have a smooth, glossy mixture. Directly cover the top of the ganache with a piece of cling film, leave to set at room temperature for 1-2 hours.
- To decorate, I filled a piping bag fitted with a nozzle with the cooled, thickened ganache. Piping around the edge with the ganache. I then decorated further with chocolate/sprinkles. The brownie will keep stored at room temperature for up to one week, if you can resist it!
Keep up to date with me on:
Like my Facebook page here
Instagram: @whatjessicabakednext
Twitter: @jessbakednext
Pinterest: @jessbakednext