These chocolate dipped brownie hearts are a sweet treat for Valentine’s Day, offering an irresistible combination of rich chocolate and fudgy brownie goodness. Just imagine surprising your loved ones with these heart-shaped delights!
This brownie hearts recipe solves issues of blandness and lack of presentation, offering a tasty and visually appealing dessert for Valentine’s celebrations.
I often find that busy weeks can make it tough to whip up something special. This recipe really helps when I need dessert fast, and it’s a big hit with everyone. It solves the challenge of making something both beautiful and tasty without too much fuss.
What I appreciate most is how simple this recipe is: about 2 hours from start to finish, including baking and cooling time, you can have these treats ready to impress. With a well-tested process that works every time, you’ll feel confident sharing them with family and friends.
If you want to try another delightful recipe, check out my Chocolate Peanut Clusters for a quick sweet treat!
Table of contents
Why You Will Love This Recipe
- Fun to Make Together , These brownie hearts are a wonderful project to share with loved ones, creating sweet memories in the kitchen while you’re prepping for a special occasion.
- Rich Chocolate Goodness , Using Ghirardelli dark chocolate for dipping ensures a velvety coating that elevates the overall experience, making every heart a chocolate lover’s delight.
- Charming Presentation , The heart shape is inherently festive and adds a personal touch, making these brownie bites ideal for gifting or decorating a romantic table setting.
- Convenient Storage , They stay fresh in a sealed container, allowing for make-ahead convenience, so you can prepare your treats before the big day and enjoy them stress-free.
Chocolate Dipped Brownie Hearts
- Prep Time: 1 hour 50 minutes
- Cool Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 15 1x
- Category: dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Delicious chocolate dipped brownie hearts perfect for Valentine’s Day.
Ingredients
- 2 boxes (Family size) Duncan Hines Chewy Fudge Brownies
- 6 large eggs, room temperature
- 1/2 cup (120 ml) water
- 1 cup (240 ml) vegetable oil (neutral oil like canola)
- 1 cup (175 g) semi-sweet chocolate chips (Ghirardelli or Nestlé Toll House recommended)
- 1 1/2 cups (255 g) Ghirardelli Dark Chocolate wafers, for dipping
- Heart Sprinkles (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Spray a jelly roll pan with cooking spray and line it with parchment paper to prevent the brownies from sticking.
- Step 2: In a large bowl, combine both boxes of brownie mix with 1/2 cup water, 1 cup vegetable oil, and 6 large eggs at room temperature. Whisk by hand until the mixture is smooth and free of lumps, ensuring a uniform batter.
- Step 3: Gently fold in 1 cup semi-sweet chocolate chips. Avoid overmixing to keep the batter light and maintain pockets of melted chocolate.
- Step 4: Spread the batter evenly into the prepared jelly roll pan. Bake for about 30 minutes at 350°F (175°C). Check doneness with a toothpick inserted into the center; it should come out with a few moist crumbs, keeping the brownies soft and fudgy.
- Step 5: Remove the brownies from the oven and allow them to cool completely at room temperature. Do not rush this step, as fully cooled brownies will hold their shape better when cut.
- Step 6: Place the cooled brownies in the freezer for 30 minutes. This firms them up, making it easier to cut neat heart shapes without crumbling.
- Step 7: Melt 1 1/2 cups of Ghirardelli Dark Chocolate wafers in a microwave-safe bowl by heating in short increments to prevent scorching, stirring between intervals. Alternatively, melt using a double boiler for gradual heat. If the chocolate seizes, stir in 1 teaspoon of vegetable oil to restore smoothness.
- Step 8: Remove the brownies from the freezer. Dip one side of each heart into the melted chocolate, allowing excess to drip off for about 10 seconds before placing on a cooling rack. This prevents pooling of chocolate underneath and creates a neat appearance.
- Step 9: While the chocolate is still warm, quickly sprinkle heart sprinkles or other decorations on the dipped side. Timing is important to ensure the sprinkles adhere before the chocolate sets.
- Step 10: Repeat dipping and decorating for the remaining brownie hearts. Clean your workspace as you go to maintain an efficient process.
- Step 11: Place the chocolate dipped brownie hearts in a sealed container. They stay fresh for up to 2 days at room temperature (away from sunlight and heat), or up to 7 days refrigerated in an airtight container. For longer storage, wrap individually in plastic and freeze for up to 3 months; thaw in the refrigerator before serving.
Notes
- Room Temperature: Store in an airtight container away from direct sunlight for up to 2 days.
- Refrigeration: Keep in a sealed container for up to 7 days to maintain moisture and freshness.
- Freezing: Wrap tightly in plastic wrap, then place in a freezer-safe box. Freeze for up to 3 months; thaw in refrigerator prior to serving.
- Use room temperature eggs to blend more easily with dry ingredients, ensuring smooth batter.
- Folding chocolate chips gently avoids overmixing, which keeps the texture light.
- Chilling brownies before cutting is essential for clean, sharp heart shapes and avoids crumbling.
- For melting chocolate, use short microwave bursts or a double boiler to avoid scorching. If chocolate thickens or seizes, add 1 teaspoon vegetable oil and stir until smooth again.
- Let excess chocolate drip off for about 10 seconds after dipping to prevent pooling on the cooling rack.
Nutrition
- Serving Size: 1 heart
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Brownie mix: Choose a rich, fudgy brownie mix for the best flavor. A box brand like Betty Crocker or Ghirardelli works well, as they ensure a moist and indulgent base.
- Eggs: You’ll need two large eggs at room temperature to help bind the brownie mixture, giving it that desirable fudgy texture. Room temperature eggs blend more easily.
- Vegetable oil: Use a neutral vegetable oil for moisture and density. I like canola oil because it won’t interfere with the chocolate flavor, producing a smooth and rich brownie.
- Chocolate chips: Semi-sweet chocolate chips add richness and melty goodness. Ghirardelli or Nestlé Toll House are great choices. Use high-quality chips for a more intense chocolate flavor.
- Melting chocolate: For dipping, I recommend using good-quality semi-sweet chocolate. Ghirardelli’s melting wafers make it easy to achieve a smooth, shiny finish without the hassle of tempering.
- Sprinkles: Top your chocolate-dipped hearts with colorful sprinkles for a festive touch. I prefer using nonpareils or jimmies that hold their color during baking.
Recipe Tips
- If brownies seem undercooked, use a toothpick to check for doneness about 30 minutes into baking; it should come out with a few moist crumbs.
- For cleaner heart shapes, ensure brownies cool completely before cutting; this keeps edges sharp and prevents squishing when transferring.
- If chocolate seizes while melting, add 1 teaspoon of vegetable oil to the bowl to restore smooth consistency before dipping the brownies.
- When dipping the brownie hearts, let excess chocolate drip off for about 10 seconds; this prevents pooling underneath and keeps the appearance neat.
- To maintain freshness, store brownie hearts in a sealed container at room temperature for up to 3 days or refrigerate for up to a week.
Serving Suggestions
Serve chocolate dipped brownie hearts with a scoop of vanilla ice cream or whipped cream for a creamy contrast. Pair them with fresh strawberries or raspberries to add a fruity touch.
Use chocolate dipped brownie hearts to make brownie sundaes or layered desserts. Add to your favorite milkshake or crumble on top of yogurt for added sweetness.
Top with a drizzle of caramel sauce or a sprinkle of sea salt for extra flavor. You can also dust with powdered sugar or cocoa powder for a finished look.
Recipe variations
- You can use 2 boxes of Family Sized Duncan Hines Chewy Fudge Brownies as the base, providing a rich and fudgy texture essential for chocolate dipped brownie hearts.
- Add 1 cup of semi-sweet chocolate chips folded gently into the batter for extra chocolate flavor without overmixing, which helps maintain a tender crumb in the brownies.
- Either Ghirardelli Dark Chocolate wafers or similar high-quality dipping chocolates can be melted and used for coating the brownie hearts, ensuring a smooth, glossy finish.
- If preparing for a larger group, double the recipe by using 4 brownie mix boxes, 12 eggs, 1 cup water, and 2 cups oil; dip hearts in batches for even coating. This pairs nicely with Caramel Apple Spice.
Save This Recipe!
How to Store?
To keep your chocolate dipped brownie hearts fresh and delicious, follow these storage tips:
Room Temperature: Place brownie hearts in an airtight container at room temperature for up to 2 days, avoiding direct sunlight and heat.
Refrigeration: Store in an airtight container in the refrigerator for up to 7 days, ensuring they are covered to prevent moisture absorption.
Freezing: Wrap brownie hearts in plastic wrap, then place in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
Other Recipes You’ll Love
If you enjoyed this chocolate dipped brownie hearts or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
