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Fudgy, no-fuss brownies with a rich chocolate ganache – my once-a-year Valentine’s tradition.

We don’t buy gifts for Valentine’s Day … we make brownies instead.

Valentines Day Brownie plated on platter closeup
Fudgy Valentine’s Day Brownies topped with glossy chocolate ganache and heart sprinkles – simple pantry ingredients, big chocolate energy.

I don’t bake often. Mostly because I’m short on time and don’t need another “thing” on my to-do list. But these brownies? They’re worth it – and they are so easy. No fancy equipment. No electric mixer. Just a bowl, a microwave (you know I love a microwave moment), and pantry staples. Slightly overmix them? Fine. Leave them in the oven a minute too long? Still great. This is the kind of unfussy recipe that works with you, not against you – which is exactly how I like my baking.

Valentines Day Brownie ingredients
Unsalted butter, brown sugar, eggs, vanilla extract, plain (all-purpose) flour, cocoa powder, fine sea salt, dark chocolate and milk chocolate – simple ingredients that guarantee a rich, fudgy texture.
Valentines Day Brownie topping ingredients for chocolate ganache
Thickened (whipping/heavy) cream and finely chopped dark chocolate – just two ingredients create a smooth, glossy ganache. Heart sprinkles are optional.

They’ve quietly become our little Valentine’s Day tradition. I make them extra cute with heart sprinkles, but what really makes them special is the thick, glossy chocolate ganache smothered over the top (although you can make the brownies without this). These are proper fudgy chocolate brownies – dense, moist and never cakey – with a soft centre that sets beautifully as they cool.They’re also perfect for making ahead. The ganache firms up in the fridge for clean slices, and the brownies freeze beautifully if you need to slow the kids down or prep dessert in advance. Minimal effort, maximum chocolate … that’s the energy we are going for here. 😂

Valentines Day Brownies on platter
A once-a-year tradition that feels special but is made with pantry staples and zero fancy equipment.

How do I know when the brownies are done without overbaking them?

Brownies are best judged by look and feel, not a clean skewer. The surface should look set, the centre should no longer look wet, and when you gently shake the tin it should still have a slight wobble. A skewer inserted into the middle should come out with thick, moist crumbs attached – not clean. If you’re unsure, pull the brownies out earlier rather than later. They’ll continue to set as they cool.

Brown sugar being added to melted butter for whisking
Add the brown sugar to the melted butter and stir until glossy and fully combined.
Butter brown sugar eggs and vanilla whisked in bowl until combined
Whisk in the eggs and vanilla until smooth and well combined – the mixture should look shiny and slightly thickened.
Dry ingredients added into butter mixture, partially mixed together
Add the flour, cocoa powder and salt. Stir gently until almost combined.
Chopped chocolate added to batter
Fold through the chopped dark and milk chocolate for pockets of chocolate throughout.
Wet and dry ingredients mixed together smooth shiny batter
Mix just until smooth and no dry streaks remain – avoid overmixing.
Batter added to lined baking tin
Spread the batter evenly into the lined tin and level the surface for even baking.
Brownie fresh out of the oven baked
Fresh from the oven – set on top with a slight wobble in the centre. That’s exactly what you want for fudgy brownies.
Making the chocolate ganache hot cream being poured into the finely chopped chocolate
Pour hot (not boiling) cream over the finely chopped dark chocolate. Let it sit briefly before stirring.
Making the chocolate ganache with hot cream and chocolate partially stirred together
It may look split or grainy at first – keep stirring gently and it will come together into a smooth, glossy ganache.
Finished glossy chocolate ganache in bowl
Smooth, thick and glossy – your ganache is ready to pour.
Chocolate ganache being poured onto cooled chocolate brownie in tin
Pour the ganache over the completely cooled brownie and gently tilt the tin to spread evenly.
Chocolate ganache on brownie being finished with love heart sprinkles
Add the heart sprinkles while the ganache is still soft so they stick properly.
Finished Valentines Day brownie being sliced
Slice once fully set using a sharp knife, wiping the blade clean between cuts for neat, clean edges.
Finished Valentines Day brownie being held in hand above the platter of brownies
Dense, fudgy centre with a soft ganache top – minimal effort, maximum chocolate.

Can I skip the ganache or make the brownies without it?

Absolutely. The brownies are rich and fudgy on their own and don’t need the ganache to work. That said, the ganache is what takes these from “everyday brownie” to “special occasion brownie”, so if you’ve got the time, it’s worth it!

Valentines Day Brownie being held close-up
Thick ganache, a moist centre and clean edges. Refrigerating before slicing makes all the difference.

How do I cut clean slices without the brownies falling apart?

Make sure the brownies are completely cool before slicing – warm brownies will crumble. For extra neat slices, refrigerate the brownies (with or without ganache) for 30–60 minutes to help them firm up. Use a large sharp knife and wipe the blade clean between each cut. For ultra-clean edges, dip the knife in boiling water from the kettle, wipe it dry, then slice.

Valentines Day Brownies stacked closeup
This is what properly fudgy brownies should look like – never cakey, and with a dense, moist centre.

If you enjoyed Valentine’s Day Brownies, I think you’ll love:

Moist Blueberry Muffins Recipe
EASY Fluffy Pancakes Recipe
Classic Waffles Recipe

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Valentines Day Brownie being held close-up

Valentine’s Day Brownies

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Valentine’s Day Brownies are rich, fudgy and completely unfussy. Made with pantry staples and no special equipment, they’re finished with a thick chocolate ganache that turns an everyday brownie into a proper once-a-year treat. They’re forgiving, make-ahead friendly and impossible to overthink – exactly how a brownie recipe should be.

  • Total Time: 2 hours 20 minutes
  • Yield: 9 brownies 1x

Ingredients

Scale

BROWNIES

  • 200 g (7 oz) unsalted butter
  • 1 cup (230 g) firmly packed brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • ½ cup (75 g) plain (all-purpose) flour
  • ⅓ cup (40 g) unsweetened cocoa powder, sifted
  • ½ tsp fine sea salt
  • 100 g (31/2 oz) dark chocolate block, roughly chopped
  • 150 g (51/2 oz) milk chocolate block, roughly chopped

DARK CHOCOLATE GANACHE (OPTIONAL)

  • 1 cup (250 ml) thickened (whipping/heavy) cream
  • 200 g (7 oz) dark chocolate block, finely chopped
  • Heart sprinkles (optional)

Instructions

  1. Prepare the tin – Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced). Grease and line a 20 cm (8 inch) square tin with baking (parchment) paper, leaving at least 5 cm (2 inches) overhang to help you lift the brownies out once baked.
  2. Melt the butter – Melt the butter in a medium saucepan over low heat until just melted, or place the butter in a microwave-safe bowl and microwave in 30-second bursts until melted (about 60 seconds).
  3. Mix the base – Transfer the melted butter to a large heatproof bowl. Add the brown sugar and stir until well combined and glossy. Set aside for 5 minutes to cool slightly. Add the eggs and vanilla and whisk gently until smooth and well combined.
  4. Add the dry ingredients – Add the flour, cocoa powder and salt and mix until just combined – avoid overmixing.
  5. Fold through the chocolate – Fold through the chopped dark and milk chocolates. Pour the batter into the prepared tin and spread evenly.
  6. Bake – Bake for 30–35 minutes, or until the surface looks set and the brownie no longer looks wet in the centre. A skewer inserted into the middle should come out with thick, moist crumbs attached – not clean. The brownie should still have a slight wobble in the centre when gently shaken; it will continue to set as it cools. Remove from the oven and allow to cool completely in the tin. (See note 1 for how to finish if you aren’t going to make the ganache.)
  7. Heat the cream for the ganache – Heat the thickened cream in a medium saucepan over low heat until just hot, or microwave in a heatproof bowl in 15-second bursts (30–45 seconds total), until hot but not boiling.
  8. Mix with the chocolate – Place the chopped dark chocolate into a medium heatproof bowl. Immediately pour the hot cream over the chocolate and stir with a spatula (not a whisk) until smooth and glossy. If the ganache hasn’t fully come together after 1–2 minutes, microwave in 10-second bursts, stirring well between each, until smooth.
  9. Finish and set – Pour the ganache over the cooled brownie and gently tilt the tin to level. Sprinkle with heart sprinkles (if using). Refrigerate for 1–2 hours, or until the ganache is set but still soft to the touch.
  10. Slice and serve – Lift the brownie from the tin and cut into nine squares using a sharp knife for jumbo brownies or 16 squares for smaller brownies, wiping the blade clean between slices.

Notes

Note 1 – You can make these brownies without the ganache. If so, you can dust them with icing (confectioners’) sugar instead if you like.

Make Ahead

See leftover instructions below.

Leftovers

Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months. Thaw at room temperature. The ganache might lose some of its gloss but the taste will still be great.

  • Author: Nicole
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Easy Entertaining, Snack, sweets
  • Cuisine: Australian
  • Diet: Vegetarian

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