Valentine Brownies
These Valentine brownies are cut into heart shapes, topped with a chocolate ganache drip, and finished with drizzles and sprinkles. They start with a box brownie mix, which keeps things easy, but the ganache and decorations make them feel special enough for Valentine’s Day.
If you love making treats like my Chocolate Peanut Butter Brownies or Biscoff Brownies, this is a fun way to switch things up. Same idea, different look, and perfect for Valentine’s Day.
These Valentine brownies are easy to make and fun to decorate, which makes them perfect for home baking. Starting with a box mix keeps things simple, especially when you’re cutting the brownies into heart shapes and adding ganache on top.
If you’re making a few Valentine’s Day desserts, these brownie hearts go well with my Heart Cake Pops, Heart Shaped Cherry Hand Pies, and Pinwheel Cookies. These are also perfect for Mother’s Day or Baby Showers.
Why you’ll love these Valentine Brownies
How Do You Make Heart-Shaped Valentine Brownies?
I’ve made plenty of brownies over the years, but cutting them into shapes is one of those things that looks easy until you try it. Chilling the brownies first makes all the difference. It keeps the edges clean and stops the hearts from falling apart. If you follow my instructions below, you will have perfect heart-shaped chocolate-covered brownies!
Ingredients Needed for Valentine Brownies
- Box brownie mix: This keeps the recipe easy and consistent. Use your favorite brand and follow the box directions for ingredients.
- Eggs, oil, and water: These come from the box instructions and help create a brownie that’s sturdy enough to cut into shapes.
- Semi-sweet chocolate chips: These are used for the ganache and give a balanced chocolate flavor that isn’t overly sweet.
- Heavy cream: This combines with the chocolate chips to make the ganache smooth and pourable.
- White chocolate melting wafers: These are used for drizzling and add contrast on top of the brownies.
- Pink chocolate melting wafers: These keep the Valentine’s Day look front and center without needing food coloring.
- Valentine’s sprinkles: These are optional, but they add texture and make the brownies feel finished.
How to make Valentine Brownies
**For more detailed instructions, please refer to the printable recipe card below.**
Bake the brownies in a lined 9×13 pan according to the box directions. Let them cool completely, then chill in the fridge for about 1 hour.
Use a heart-shaped cookie cutter to cut hearts from the chilled brownies. Press straight down and lift carefully for clean edges.
Place the brownie hearts on a wire rack set over a baking sheet to catch any chocolate drips.
Microwave the heavy cream until hot, then pour it over the chocolate and let it sit for 2 minutes before stirring until smooth.
Let the ganache thicken slightly, then spoon it over the brownie hearts, allowing it to drip down the sides.
Drizzle melted white and pink chocolate over the brownies, add sprinkles, and chill briefly until set.
Variations
- Dark chocolate ganache: Swap the semi-sweet chocolate chips for dark chocolate if you prefer a deeper chocolate flavor. This works especially well if you like brownies that are less sweet.
- Milk chocolate topping: Use milk chocolate chips for the ganache if you want a softer, sweeter finish. This can be a good option if you’re making these for kids.
- No drizzle version: Skip the white and pink chocolate drizzle and keep the focus on the ganache. The brownies will still look polished and very chocolate-forward.
- Sprinkle-free brownies: Leave off the sprinkles for a cleaner look. This is nice if you’re serving these at a more grown-up Valentine’s dinner.
- Mini brownie hearts: Use a smaller heart cutter and cut more pieces from the pan. These work well for dessert boards or gifting.
Serving Suggestions
- Valentine’s dessert board: Add these Valentine brownies to a board with Heart Cake Pops, Heart Shaped Cherry Hand Pies, and Strawberries and Cream. It makes an easy spread that looks thoughtful without much extra effort.
- After-dinner dessert: Serve one or two brownie hearts with coffee or tea. The ganache makes them feel rich enough on their own.
- Gift boxes: Wrap the brownies individually and place them in small boxes or bags. They hold up well and travel nicely.
- Party platter: Arrange the brownie hearts on a platter with Pinwheel Cookies and Coconut Fudge for a mix of textures and flavors.
- Brownie sampler: Pair these with Chocolate Peanut Butter Brownies or Biscoff Brownies if you’re serving a crowd and want options.
Storage and Freezing
- How should I store Valentine Brownies?
Store the brownies in an airtight container in the refrigerator for up to 4 days. The ganache holds up best when kept cool.
- Can I freeze Valentine Brownies?
Yes, you can freeze them. Freeze the plain brownie hearts without ganache for best results, then add the ganache and decorations after thawing.
Don’t forget to pin this for later!
Tips & Tricks
- Chill before cutting: Cold brownies cut much cleaner, especially when using a larger heart-shaped cutter.
- Use a straight press: Press the cutter straight down and lift straight up to keep the heart shape neat.
- Let ganache thicken slightly: If the ganache is too hot, it will run off completely. Waiting a few minutes helps it cling to the brownies.
- Decorate in layers: Let the ganache set before adding drizzles so the colors stay defined.
- Save the scraps: Brownie scraps are perfect for snacking, parfaits, or stirring into ice cream.
Recommended
More Easy Desserts
Looking for more meal inspiration?
Browse my Chocolate Recipes or check out all my Desserts for more yummy ideas.
FAQ
Valentine Brownies
Equipment
Video
Ingredients
- 2 boxes brownie mix plus box ingredients
- 1½ cups semi-sweet chocolate chips
- ¾ cup heavy cream
- ½ cup white chocolate melting wafers
- ½ cup pink chocolate melting wafers
- Valentine’s sprinkles optional
Instructions
- Preheat the oven according to the brownie mix instructions.
- Prepare two boxes of brownie mix using the ingredients listed on the packages.
- Line a 9×13 baking pan with parchment paper and spread the batter evenly.
- Bake according to the box directions, then let the brownies cool completely.
- Refrigerate the brownies for 1 hour until firm.
- Use a heart-shaped cookie cutter to cut out brownie hearts and place them on a wire rack.
- Add 1½ cups chocolate chips to a heatproof bowl.
- Microwave ¾ cup heavy cream for 45–60 seconds until hot and steaming.
- Pour the cream over the chocolate, let it sit for 2 minutes, then stir until smooth.
- Let the ganache thicken for 5–10 minutes, then spoon it over the brownie hearts, letting it drip down the sides.
- Melt white and pink chocolate wafers and drizzle over the brownies.
- Add sprinkles right away and chill briefly until set.
