Name: Heart Shaped Brownies Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 cup unsalted butter, melted and slightly cooled; 1 1/2 cups granulated sugar; 1/2 cup light brown sugar, packed; 4 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1 cup all-purpose flour, spooned and leveled; 3/4 cup unsweetened cocoa powder; 1/2 teaspoon fine sea salt; 1 cup semi-sweet chocolate chips; 1 heart-shaped cookie cutter; powdered sugar or melted chocolate for drizzling

Heart Shaped Brownies Recipe tastes like a rich, fudgy chocolate hug with crisp edges and soft centers. It suits anyone who wants a cute dessert for Valentine’s Day, anniversaries, date nights, or just a Tuesday that needs chocolate, and it takes about 45 minutes start to finish. I baked a test batch “for work” and my family finished the whole pan before it cooled.

Why Heart Shaped Brownies Recipe Is Worth It

Heart shaped brownies look fancy, but the recipe stays as easy as classic one-bowl brownies. You cut the hearts after baking, so you avoid any fussy shaping or special molds.

The brownies taste intensely chocolatey with a shiny top and chewy edges that everyone fights over. They also hold their shape nicely, so the hearts look sharp and clean on a plate or in a gift box.

“These heart shaped brownies taste like bakery treats but come together in one bowl. The edges stay chewy, the centers stay fudgy, and the heart shapes make everyone think you spent way more time than you did.”

Ingredients You Need

the brownies:

1 cup (2 sticks) unsalted butter, melted and slightly cooled
- Use real butter for best flavor; I like Kerrygold or any good quality American butter.
2 cups granulated sugar
- You can swap 1/2 cup with light brown sugar for extra chew.
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour
- Use a standard unbleached all-purpose like King Arthur or Gold Medal.
3/4 cup unsweetened cocoa powder
- Dutch process gives deeper color and flavor, natural cocoa works fine too.
1/2 teaspoon fine sea salt
1/2 teaspoon instant espresso powder, optional
- This boosts chocolate flavor; it does not make the brownies taste like coffee.
1 cup chocolate chips or chopped chocolate
- Use semi-sweet or dark; I like Ghirardelli or Guittard chips.

Optional toppings:

Powdered sugar for dusting
Heart-shaped sprinkles
Melted white chocolate for drizzling

Pantry shortcuts and notes:

Use pre-cut parchment sheets to line the pan and lift the brownies out easily.
Use store-brand sugar and flour; save the splurge for good cocoa and chocolate.
Use bottled vanilla if that is what you have; real extract tastes better than imitation, but both work.

Equipment list:

9 x 13 inch metal baking pan
Parchment paper
Large mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Wire cooling rack
Heart-shaped cookie cutters in a few sizes
Small offset spatula or butter knife to lift cut hearts

Quick Tips & substitutions

Line the pan with parchment and leave overhang so you lift the whole slab out before cutting hearts.
Use room temperature eggs so the batter mixes smoothly and bakes evenly.
Do not overmix once you add the flour and cocoa; stir just until no dry streaks remain to keep the brownies fudgy.
Bake in a metal pan, not glass, for more even heat and shiny tops.
Check early; pull the brownies when the center looks set but still soft and a toothpick shows moist crumbs.
Use gluten free all-purpose blend in place of regular flour if needed; choose a 1:1 baking blend.
Swap butter with melted coconut oil or a neutral oil for a dairy free version; expect slightly less rich flavor.
Use dairy free chocolate chips if you need a fully dairy free or vegan option.
Chill the baked brownies before cutting; cold brownies cut into cleaner heart shapes.
Save the brownie scraps from cutting hearts and use them for parfaits, trifles, or ice cream toppings.

How to Make Heart Shaped Brownies

Step 1: Prep the pan and oven

Preheat your oven to 350°F and place a rack in the center. Line a 9 x 13 inch metal pan with parchment, leaving a little overhang on the long sides. Lightly grease the parchment with butter or nonstick spray so the brownies release easily.

Step 2: Mix the wet ingredients

Add the melted, slightly cooled butter to a large mixing bowl. Whisk in the sugar until the mixture looks thick and glossy, about 30 to 45 seconds. Add the eggs one at a time, whisking well after each, then whisk in the vanilla and instant espresso powder.

Step 3: Add the dry ingredients

Sift or sprinkle the flour, cocoa powder, and salt over the wet mixture. Use a rubber spatula to fold the dry ingredients into the wet ingredients just until no dry streaks remain. Scrape the bottom and sides of the bowl so you catch any pockets of flour or cocoa.

Step 4: Add chocolate and fill the pan

Fold in the chocolate chips or chopped chocolate so they distribute evenly. Pour the thick batter into the prepared pan and spread it into an even layer with the spatula. Smooth the top so the brownies bake level and the hearts cut evenly.

Step 5: Bake the brownies

Place the pan in the oven and bake 22 to 28 minutes, depending on your oven. Start checking at 20 minutes; the edges should look set and slightly pulled from the sides, and the center should look matte, not shiny. Insert a toothpick near the center; you want moist crumbs, not wet batter.

Step 6: Cool completely

Set the pan on a wire rack and let the brownies cool in the pan until they reach room temperature. Lift the entire brownie slab out of the pan using the parchment overhang. Chill the slab in the fridge for at least 30 minutes so the brownies firm up for cleaner heart cuts.

Step 7: Cut the heart shapes

Place the chilled brownie slab on a cutting board. Press heart-shaped cookie cutters straight down into the brownies, as close together as possible to reduce scraps. Gently wiggle each cutter, then lift the heart out with an offset spatula or butter knife and transfer it to a plate or tray.

Step 8: Decorate and serve

Dust the tops with powdered sugar, drizzle with melted white chocolate, or add heart-shaped sprinkles while any drizzle still feels wet. Arrange the heart shaped brownies on a platter in a tight cluster so they look like a bouquet of chocolate hearts. Serve at room temperature so the centers taste extra fudgy.

Recipe Variations

Gluten free: Use a 1:1 gluten free all-purpose baking blend in place of regular flour.
Vegan: Use melted coconut oil or neutral oil instead of butter, flax eggs instead of eggs, and dairy free chocolate chips.
Low sugar: Reduce sugar to 1 1/2 cups and use dark chocolate chips; the texture stays fudgy but slightly less sweet.
Extra chocolate: Add 1/4 cup more chocolate chips and sprinkle a few on top of the batter before baking.
Nutty: Fold in 1/2 to 3/4 cup chopped walnuts, pecans, or almonds with the chocolate chips.
Mint: Add 1/2 teaspoon peppermint extract and top with crushed chocolate mint candies.
Raspberry: Press a few fresh raspberries gently into the top of the batter before baking or serve each heart with raspberry sauce.
Salted: Sprinkle flaky sea salt on top right after the brownies come out of the oven.

Ways to Serve Heart Shaped Brownies

Serve warm hearts with a scoop of vanilla or strawberry ice cream.
Pack a few hearts in a small box or bag for a sweet gift.
Set them on a dessert board with fresh berries and whipped cream.
Add one heart to a lunchbox as a surprise treat.
Top each heart with a swirl of chocolate or vanilla frosting for a cupcake-style brownie.

Storage Success

Store heart shaped brownies in an airtight container at room temperature for up to 3 days. Place parchment between layers so the hearts keep their shape and toppings stay neat. Chill them in the fridge for up to 5 days if your kitchen runs warm, and let them sit at room temperature before serving so the texture softens. Freeze hearts on a baking sheet until firm, then store them in a freezer bag for up to 2 months and thaw at room temperature when a chocolate emergency strikes.