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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

Find it online: https://simplehomeedit.com/recipe/valentines-day-brownies/