Description
Delicious chocolate dipped brownie hearts perfect for Valentine’s Day.
Ingredients
Scale
- 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