This heart-shaped Valentine's chocolate brownie recipe yields a thick, gooey, and utterly scrumptious dessert. Made with dark chocolate and butter, it creates a rich brownie that will be remembered for its luxurious mouthfeel. These brownies include white chocolate chips that give a nice texture to the fudgy delight. The swirled hazelnut chocolate spread layer adds extra indulgence. The entire brownie is topped with a whipped dark chocolate ganache, fresh raspberries, and Valentine's sprinkles, making it the perfect romantic dessert for this special occasion. You can even gift it for chocolate day during Valentine’s week or share it on the main day, along with fizzy tipples.
Preheat the oven to 160°C fan. Line a 22.5cm heart-shaped tin with parchment paper or use a 7-inch square tin as an alternative.
Description - Step 2
Step 2: Melt the chocolate and butter
Add butter and dark chocolate to a bowl. Melt in the microwave in 15-30 second intervals or over a double boiler until smooth. Set aside to cool slightly.
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Step 3: Whisk eggs and sugar
Add eggs and sugar to a new bowl. Whisk until doubled in volume and pale, about 3-4 minutes.
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Step 4: Combine the chocolate and egg mixture
Fold the melted chocolate mixture into the egg mixture until well combined.
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Step 5: Add dry ingredients
Fold flour and cocoa powder into the mix. Fold through white chocolate chips until evenly distributed.
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Step 6: Add batter to the tin and swirl the hazelnut chocolate spread
Pour the mixture into the prepared tin. Drizzle melted hazelnut chocolate spread over the top. Using a skewer or knife, swirl the chocolate hazelnut spread through the batter to create a marbled effect.
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Step 7: Bake the brownie
Bake for 20-22 minutes until a slight wobble remains in the middle. Do not overbake - brownies should be fudgy. Slightly underbaked is your best bet for gooey-centred brownies.
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Step 8: Cool and set
Cool the brownie fully in the tin. Set in the fridge for two hours for ultra fudgy texture.
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Step 9: Make whipped chocolate ganache
Add double cream and dark chocolate to the bowl. Melt in short bursts until smooth. Let cool and begin to set. Whip on high speed to create light, fluffy whipped ganache.
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Step 10: Decorate the brownie
Pipe whipped ganache onto cooled brownie using a piping bag with your favourite tip, or do away with it and spread it around the edges and sides using a spoon. Decorate with fresh raspberries and Valentine's sprinkles.
Step 1
Step 1: Prepare the cake tin and preheat the oven
5 Minutes
Step 2
Step 2: Melt the chocolate and butter
3 Minutes
Step 3
Step 3: Whisk eggs and sugar
5 Minutes
Step 4
Step 4: Combine the chocolate and egg mixture
2 Minutes
Step 5
Step 5: Add dry ingredients
3 Minutes
Step 6
Step 6: Add batter to the tin and swirl the hazelnut chocolate spread
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American
Intermediate
Dessert
