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Every February, my kitchen turns into a little Valentine’s workshop, parchment paper on the counter, cocoa in the air, and just enough sparkle sprinkles to end up everywhere. These heart shaped brownies are my go-to when I want something that feels homemade and a bit fancy, without turning the day into an all-afternoon project.
They bake as one rich slab, then you stamp out clean hearts with a cookie cutter, drizzle with Candy Melts, and finish with festive sprinkles. The result is fudgy, glossy-topped, and giftable, perfect for classroom treats, Galentine’s tables, or a cozy night in.
Why You’ll Love This Recipe
Grown-up chocolate flavor: In my kitchen, the brown butter bloom makes even a simple brownie base taste deeper, toastier, and more “bakery case” than boxed-mix sweet.
That crackly top, plus a fudgy center: You get the snap-crust everyone fights over, with a dense middle that stays plush, especially when you cool it properly before cutting.
Heart shapes that actually look like hearts: A Heart-shaped cookie cutter and a quick chill give you sharp edges instead of crumbs and heartbreak.
Sweet, salty balance: A tiny pinch of flaky salt on the drizzle bridges the chocolate and Candy Melts, so the sweetness tastes clean, not cloying.
Ingredients and Substitutions
You only need four store-friendly ingredients, then technique does the heavy lifting. The brownie base brings structure, and the Candy Melts plus sprinkles deliver that Valentine’s Day dessert magic.
Ingredients
- 1 box Your favorite chocolate brownie mix or recipe
- 1 package Bright White Candy Melts Candy
- 1 package Pink Candy Melts Candy
- 1 package Valentine’s Day Sprinkles Mix
Ingredient Notes & Substitutions
Brownie base: If you are using a mix, “fudge” styles hold up best for cutter shapes, because they bake sturdy without turning dry and cakey.
Dutch-process cocoa: If you bake from scratch, Dutch-process cocoa gives a darker, smoother chocolate note. The way it behaves and tastes compared to natural cocoa is explained clearly in this Dutch-process cocoa guide.
Candy Melts: Candy Melts are forgiving for drizzling because they set neatly and do not demand tempering. If you swap to white chocolate, use oil-based coloring, water-based color can seize chocolate.
Heart-shaped cookie cutter: Metal cutters give cleaner edges than plastic, especially when the brownie is cold. If yours is plastic, press straight down firmly, then lift straight up without twisting.
How to make Heart shaped brownies
Mix, bake, and cool the slab
- Prepare your brownie batter according to your chosen box mix or recipe, then spread it into a 9 x 13 in. pan so the thickness looks even corner to corner. The batter should settle into a smooth, glossy layer with no dry pockets.
- Bake as your recipe directs, then look for the doneness cue that matters most for cutting later: the edges look set, the center is no longer wet-looking, and a toothpick comes out with moist crumbs. Let the brownies cool completely before you even think about the cookie cutter, warm brownies are delicious but they crumble on contact.
Cut crisp hearts without crumbling
- Once fully cool, use the smooth side of the smallest heart cutter in your set, or aim for about a 2-inch heart-shaped cookie cutter. Press straight down with confident pressure, then lift straight up to keep the edges sharp.
- Cut as many hearts as you can, working close together like you are playing brownie Tetris. When the cutter starts to drag, wipe it clean, because sticky crumbs are what cause jagged sides.
Move, drizzle, and decorate
- Transfer the brownie hearts to a cooling grid or a parchment paper-covered cake board, giving them a little breathing room for drizzling. They should feel firm to the touch, not squishy, before you decorate.
- Place 1 oz. (about 2 tablespoons) of Bright White and Bright Pink candy in decorating bags, then melt in the microwave following the package directions until silky and fluid. If you notice thick spots, knead the bag carefully until smooth.
- Snip a tiny tip off each bag, then drizzle the candy over the hearts in thin ribbons. While the candy is still shiny-wet, sprinkle on your Valentine’s Day Sprinkles Mix so it sticks like confetti on fresh paint.
Let them set
Let the decorated brownies rest at room temperature for about 5 to 10 minutes, until the drizzle looks matte and feels set when you lightly tap it. Once set, they stack neatly without smearing.
The Secret to Perfectly Shaped Brownie Hearts
Yield, mapped out like a pro: From a standard 9×13 slab, I usually get about 12 to 15 hearts with a 2-inch cutter, depending on how tightly I pack the cuts. With a 3-inch cutter, expect about 6 to 8, and plan your layout from the edges inward to waste less.
Thickness matters more than people think: The sweet spot is roughly 3/4 inch to 1 inch thick. Too thick and the cutter compresses the sides, too thin and the hearts crack when you lift them.
Pan choice is not just preference: Metal pans bake more evenly than glass, so the edges stay cuttable instead of turning hard. The difference comes down to thermal conductivity and how materials move heat through the batter.
Pro Tips & Troubleshooting
Pro Tips
- For a clean release, chill the cooled slab in the freezer for 20 to 30 minutes before cutting, cold brownies slice like a dream.
- Dip the heart-shaped cookie cutter in warm water, wipe dry, then press, this reduces sticking every few cuts.
- A teaspoon of espresso powder in the batter deepens chocolate flavor, it will not taste like coffee, just more cocoa-forward.
- A parchment paper sling makes lifting the slab easy, and keeps your cuts neat because the brownie stays supported.
- Leftover Candy Melts never go to waste, extra drizzle and sprinkles suit chocolate covered pretzels for a quick sweet-salty add-on.
Common Mistakes to Avoid
- Cutting while warm is the fastest route to torn edges, wait until fully cool, then chill if needed.
- Overbaking makes the edges tough, pull the pan when a toothpick shows moist crumbs, not a clean, dry stick.
- Using a glass pan can overcook the perimeter, those hard borders are nearly impossible to stamp into neat hearts.
- Drizzling candy that is too cool leads to thick ropes instead of fine lines, rewarm briefly until it flows smoothly.
Serving & Storage
Serving Ideas
For a brownie sundae moment, I love one heart perched on vanilla bean ice cream with fresh raspberries, the tart fruit cuts the fudgy richness perfectly. On party tables, they look extra polished arranged on a platter with a little bowl of sprinkles for sparkle.
If you are building gift bags, a mix of brownies and Valentine’s day cookies feels abundant and bakery-worthy. A clear bag and a ribbon do most of the work, and the hearts peek through like little love notes.
Storage & Make-Ahead
Store the brownies in an airtight container at room temperature for up to 4 days, keeping them in a single layer or with parchment between layers. Once decorated with Candy Melts, the fridge is not your friend, the moisture can make the coating sweat or turn chalky.
Those leftover brownie scraps are pure treasure, crumble them into parfaits, fold into a trifle, or roll into quick truffles with a spoonful of frosting. In my house, the scraps “mysteriously disappear” before the hearts even set.
Fudgy Heart Shaped Brownies
Equipment
- 9 x 13 inch baking pan
- 2-inch heart-shaped cookie cutter
- Parchment Paper
- Decorating bags
- Microwave
Ingredients
- 1 box Your favorite chocolate brownie mix or recipe
- 1 package Bright White Candy Melts Candy
- 1 package Pink Candy Melts Candy
- 1 package Valentine’s Day Sprinkles Mix
Instructions
Mix, bake, and cool the slab
- Prepare your brownie batter according to your chosen box mix or recipe, then spread it into a 9 x 13 in. pan so the thickness is even from corner to corner.
- Bake as directed until the edges look set and a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool completely in the pan to prevent crumbling.
Cut crisp hearts without crumbling
- Use a 2-inch heart-shaped cookie cutter to stamp out shapes. Press straight down firmly and lift straight up to maintain sharp edges.
- Work closely together to maximize the number of hearts. Wipe the cutter clean between cuts if it becomes sticky.
Move, drizzle, and decorate
- Transfer the brownie hearts to a cooling grid or parchment paper. Ensure they are firm to the touch before decorating.
- Place a small amount of Bright White and Pink Candy Melts into separate decorating bags. Melt in the microwave following package directions until silky and fluid.
- Snip the tips of the bags and drizzle thin ribbons of candy over the hearts. Immediately apply the sprinkles mix while the drizzle is still wet.
- Allow the decorated brownies to rest at room temperature for 5 to 10 minutes until the candy coating is matte and fully set.
Notes
Nutrition
Conclusion
When you treat the brownie slab like a pastry chef would, cool it well, cut with confidence, and finish with a tidy drizzle, heart shaped brownies come out looking as special as they taste. That brown butter bloom and a tiny hit of salt are my quiet tricks for making the chocolate feel bigger and more luxurious.
If you are choosing between a cake and brownies for Valentine’s, a rich slab like this is a wonderful alternative to a classic Valentine’s cake. Keep the shapes simple, play with the colors, and let the crackly tops do the flirting.
