Few things say “I love you” like homemade Heart-Shaped Brownies. These rich, chewy brownies are baked to fudgy perfection, then cut into adorable hearts for a dessert that’s both delicious and charming. Whether you’re baking for Valentine’s Day, an anniversary, or just to make someone smile, these brownies are guaranteed to melt hearts.
The first time I made these brownies, it was the night before Valentine’s Day, and I didn’t have time to make an elaborate dessert. I had cocoa powder, butter, and sugar — so I whipped up a simple batch of brownies and used a heart-shaped cookie cutter to make them festive. I dusted them with powdered sugar, and suddenly, it looked like I’d planned it all along. Now, this recipe is a Valentine’s Day must — right beside my Valentine’s Day Dessert Dip and Strawberry Shortcake Puppy Chow.
Heart-Shaped Brownies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.
- In a microwave-safe bowl, melt butter. Stir in sugar, eggs, and vanilla until smooth.
- Whisk in cocoa powder, flour, salt, and baking powder until just combined. Stir in chocolate chips or nuts if using.
- Pour the batter into the prepared pan and spread evenly. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Let brownies cool completely. Use a heart-shaped cookie cutter to cut out brownies. Dust with powdered sugar or drizzle with pink frosting.
- Arrange on a platter or package in boxes for gifting. Perfect for Valentine’s Day, parties, or classroom treats.
Nutrition
Notes
• Don’t overbake — fudgy is best!
• Use parchment paper for easy lift-out.
• Repurpose brownie scraps over ice cream.
• Store airtight for up to 5 days, or freeze for longer.
Tried this recipe?
Let us know how it was!Why You’ll Love These Heart-Shaped Brownies
They’re rich, chocolatey, and made with pantry staples. You don’t need any fancy ingredients or equipment — just a simple brownie batter, a pan, and a cookie cutter. The result? Fudgy hearts with crisp edges and soft centers that taste like pure love.
If you’re into easy, show-stopping treats, you’ll also love my Pink Party Donuts and Christmas Cherry Bombs — both adorable and quick to make.
Ingredients You’ll Need
For the Brownies:
- ½ cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Optional Add-Ins:
- ½ cup chocolate chips
- ¼ cup chopped nuts
For Decorating:
- Powdered sugar or pink frosting
- Heart-shaped cookie cutter
If you love indulgent chocolate desserts, try my Dubai Chocolate Bar Pistachio Cookies next — it’s another chocolate lover’s dream.
How to Make Heart-Shaped Brownies
Step 1: Preheat Oven & Prep Pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.
Step 2: Melt Butter & Mix Wet Ingredients
In a microwave-safe bowl, melt butter. Stir in sugar, eggs, and vanilla until smooth.
Step 3: Add Dry Ingredients
Whisk in cocoa powder, flour, salt, and baking powder until just combined. Stir in chocolate chips if using.
Step 4: Bake
Pour the batter into the prepared pan and spread evenly. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Step 5: Cool & Cut into Hearts
Let brownies cool completely. Use a heart-shaped cookie cutter to cut out brownies. Dust with powdered sugar or drizzle with pink frosting.
Step 6: Serve & Share
Arrange on a platter or package in small boxes for gifts — perfect for Valentine’s parties or classroom treats.
If you love simple, crowd-pleasing bakes like this, you’ll also adore my Toffee Chocolate Chip Cheeseball — it’s sweet, shareable, and party-ready too.
Tips for the Perfect Heart Brownies
- Don’t overbake: Pull them out when they’re just set — fudgy is key.
- Use parchment: Makes cutting and cleanup easier.
- Chill before cutting: Helps cleanly cut heart shapes.
- Repurpose scraps: Crumble leftovers over ice cream or yogurt.
These are the same small details that make my White Chocolate Peppermint Cookies turn out perfectly soft every single time.
How to Store
Room Temperature: Keep in an airtight container for up to 3 days.
Refrigerate: Store up to 5 days for a firmer texture.
Freeze: Freeze up to 2 months; thaw at room temperature.
Like my Garten’s Cranberry Orange Bread, these brownies stay moist even after a few days — a big plus for make-ahead desserts.
Flavor Variations
- Chocolate Strawberry Hearts: Spread strawberry jam between two hearts and sandwich them.
- Red Velvet Hearts: Add a touch of red food coloring for Valentine vibes.
- Frosted Hearts: Spread pink frosting and top with sprinkles.
- Double Chocolate: Mix in extra chocolate chips or drizzle with melted chocolate.
If you enjoy creative spins like this, my Banana Pudding Poke Cake is another fun twist on a classic favorite.
Frequently Asked Questions
1. Can I use a boxed brownie mix?
Yes — just bake according to the package and cut into hearts once cooled.
2. Can I make these gluten-free?
Absolutely — just use a 1:1 gluten-free baking flour.
3. How do I keep the cookie cutter from sticking?
Wipe with a little oil or butter between cuts.
4. What’s the best cocoa to use?
Use unsweetened natural cocoa for classic flavor, or Dutch-process for deeper chocolate color.
The Final Bite
These Heart-Shaped Brownies are as delicious as they are adorable — rich, fudgy, and made for sharing. Whether you’re baking for Valentine’s Day or just to brighten someone’s day, they’re guaranteed to make people smile.
Serve them alongside my Valentine’s Day Dessert Dip for a dessert table that’s sweet, pink, and full of love.