Heart-Shaped Brownie Bites

These Heart-Shaped Brownie Bites are perfect for Valentine's Day! These rich & fudgy brownies don't require long cooling time so they are super easy to make in under 35 minutes. Made with a heart-shaped cookie cutter, these brownie bites are the perfect shape and you don't have to worry about how they will look after you bake them!

These Heart-Shaped Brownie Bites are the perfect little treat for Valentine's Day! Rich, fudgy chocolate brownies cut to the shape of a heart. They are perfect to give to loved ones, or to make with your kids to hand out in school!

This brownie recipe uses simple pantry ingredients and bakes in a single pan, so you can whip up a batch of these heart brownies in less than 35 minutes. I make these with a cookie cutter after they cool slightly, so it's easy and you get the perfect heart every single time. No more worrying about what they will look like! Add in some festive sprinkles or a dusting of powdered sugar and you truly have the cutest brownies ever.

If you want more cute Valentine's day dessert ideas, you should definitely check out my red velvet cupcakes, chocolate-covered strawberries, or pink sugar cookies!

Why You'll Want to Make Heart-Shaped Brownie Bites

• They're rich and fudgy on the inside with those classic crackly brownie tops that everyone loves.
• These brownies are ready in about 35 minutes from start to finish!
• They are perfect for Valentine's Day - I mean what's better than giving your loved ones heart-shaped chocolate? Nothing!
• You can freeze the brownies and save them for a later date!
• You can make these heart brownies without a cookie cutter if you don't have one on hand.
• They're incredibly versatile - serve them plain, dusted with powdered sugar, or drizzle with chocolate ganache.

Recipe Ingredients

• all-purpose flour - This recipe calls for all-purpose flour. Make sure you measure your flour correctly by spooning and leveling!
• butter - I always use unsalted butter for baking, but you can totally use salted butter if that's all you have! Just omit the salt that the recipe calls for.
• sugar - Granulated white sugar gives these brownies their sweetness and contributes to that shiny, crackly top.
• eggs - You'll need 3 large eggs for this recipe. They add richness and help create that fudgy texture.
• vanilla extract - Make sure you're using pure vanilla extract for best taste!
• cocoa powder - Use unsweetened cocoa powder. I prefer Dutch-process for a deeper, richer chocolate flavor, but natural cocoa works too!
• baking powder - Just a small amount to give the brownies a bit of lift.
• salt - Enhances all the chocolate flavors.
• chocolate chips - Optional but highly recommended! They add pockets of melty chocolate throughout.
• sprinkles - Use Valentine's themed sprinkles or pink/red/white nonpareils for decoration!

Heart-Shaped Cookie Cutter

I got this heart cookie cutter on Amazon (it's about 2.5-3 inches), but there are smaller and bigger versions as well. You should be able to find a heart cookie cutter at a local Walmart, Target, or craft store as well! Depending on how big or small your cutter is, you'll get different yields from your brownies.

These brownies are not like sugar cookies, so you can't shape them before baking. The brownies need to be baked first, then cut into hearts while they're still slightly warm (but not hot). If you don't have a cookie cutter, you could carefully use a knife to cut heart shapes out of them as well. Or just leave them as squares and add cute heart sprinkles!

Step-by-Step Instructions

Step 1: Preheat the oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. This is important! Set aside.

Step 2: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set this aside.

Step 3: In a microwave-safe bowl, melt the butter (about 45-60 seconds). Let it cool slightly, then whisk in the sugar until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

Step 4: Add the dry ingredients to the wet ingredients and gently fold together with a spatula just until you no longer see streaks of flour. Don't overmix! If using chocolate chips, fold them in now, reserving a few to press on top.

Step 5: Pour the brownie batter into the prepared pan and spread it evenly. If you saved some chocolate chips, sprinkle them on top now. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). Don't overbake or they'll be dry instead of fudgy!

Step 6: Remove from the oven and let cool in the pan for about 10 minutes. The brownies should still be warm but not hot. Use the parchment paper overhang to lift the entire brownie slab out of the pan and place it on a cutting board.

Step 7: Use your heart-shaped cookie cutter to cut out as many hearts as you can. Press down firmly and wiggle slightly to get clean cuts. You'll have some scraps left over - these are perfect for snacking! If desired, dust with powdered sugar or add sprinkles while the brownies are still slightly warm so they stick.

Step 8: Let the heart-shaped brownies cool completely on a wire rack before serving or storing.

What Can I Make with Heart-Shaped Cookie Cutters?

You can use heart cookie cutters for more things than just brownies! I would use this on blondies, rice crispy treats, sheet cakes, or even pound cake. You could also use it on thick-cut sandwiches like peanut butter and jelly for a fun kids' lunch!

Tips and Tricks

• Measure your flour correctly - I always recommend using a kitchen scale to weigh your flour. You can also spoon and level your flour when baking. Use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
• Don't overbake - These brownies should be fudgy, not cakey! A toothpick inserted in the center should come out with a few moist crumbs. They'll continue to set as they cool.
• Line your pan with parchment - This makes removing the brownies so much easier! Leave some overhang so you can lift the whole thing out.
• Cut while still warm - The brownies should be cooled for about 10 minutes but still slightly warm when you cut them. If they're too hot, they'll be too soft. If they're completely cool, they might crack.
• Warm your cookie cutter - If the brownies are sticking to the cutter, dip it in hot water and dry it between cuts.
• Use quality cocoa powder - Since chocolate is the star here, use good quality unsweetened cocoa powder for the best flavor.
• Add extra chocolate - For ultra-chocolatey brownies, stir in some chopped chocolate or chocolate chips to the batter!

Decorating Ideas

• Powdered sugar - A simple dusting of powdered sugar through a fine-mesh sieve looks elegant and beautiful.
• Chocolate drizzle - Melt some chocolate chips with a bit of coconut oil and drizzle over the cooled brownies.
• Ganache topping - Pour warm chocolate ganache over the brownies and let it set.
• Sprinkles - Add Valentine's themed sprinkles while the brownies are still warm so they stick.
• Frosting - Pipe a border of chocolate or vanilla buttercream around the edges.
• Fresh berries - Top with a fresh strawberry or raspberry for a pop of color and freshness.

Storing & Freezing

These heart-shaped brownie bites will stay fresh in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to 1 week.

You can also freeze these brownies for up to 3 months. Wrap each brownie individually in plastic wrap, then place them all in a freezer-safe bag or container. Let them thaw at room temperature for about 30 minutes before serving, or enjoy them frozen for a different texture (they're like fudge when frozen!).

Want to Try More Valentine's Day Recipes?

• Red Velvet Brownies with Cream Cheese Frosting
• Chocolate-Covered Strawberry Truffles
• Pink Velvet Cupcakes
• Heart-Shaped Sugar Cookies
• Raspberry Chocolate Tart

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Recipe

Heart-Shaped Brownie Bites

These Heart-Shaped Brownie Bites are perfect for Valentine's Day! Rich and fudgy, they're ready in about 35 minutes!

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Servings: 12-16 brownie hearts (depending on cutter size)
Calories: 180 kcal per brownie

Equipment

• 8x8 inch Baking Pan
• Parchment Paper
• Mixing Bowl Set
• Whisk
• Silicone Spatula
• Heart Cookie Cutter (2.5-3 inches)
• Wire Cooling Rack

Ingredients

• ½ cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅓ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup chocolate chips (optional)
• Powdered sugar for dusting (optional)
• Sprinkles (optional)

Instructions

1. Preheat the oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper, leaving overhang on the sides for easy removal. Set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set this aside.
3. In a microwave-safe bowl, melt the butter (about 45-60 seconds). Let it cool slightly, then whisk in the sugar until well combined. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
4. Add the dry ingredients to the wet ingredients and gently fold together with a spatula just until you no longer see streaks of flour. Don't overmix! If using chocolate chips, fold in most of them now, reserving a few to press on top.
5. Pour the brownie batter into the prepared pan and spread evenly. If you reserved chocolate chips, sprinkle them on top. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Don't overbake!
6. Remove from the oven and let cool in the pan for about 10 minutes. The brownies should be warm but not hot. Use the parchment paper to lift the brownie slab out of the pan and place on a cutting board.
7. Use your heart-shaped cookie cutter to cut out as many hearts as you can. Press down firmly and wiggle slightly for clean cuts. If desired, dust with powdered sugar or add sprinkles while still warm.
8. Let the heart-shaped brownies cool completely on a wire rack before serving or storing. Save those scraps for snacking!

Notes

• Don't overbake - These should be fudgy! A toothpick should come out with moist crumbs, not clean. They continue to set as they cool.
• Line your pan - Parchment paper with overhang makes removal SO much easier.
• Cut while warm - Cool for 10 minutes, then cut. If too hot, they'll be too soft. If too cool, they might crack.
• Cookie cutter size - Depending on your cutter size, you'll get 12-16 hearts. Smaller cutters = more hearts!
• Use room temperature eggs for the best texture.
• Make sure you measure your flour correctly!
• These brownies will stay fresh in an airtight container for up to 4 days, or freeze for up to 3 months.

Nutrition

Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 65mg | Sugar: 18g | Fiber: 1g