Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large (100g) eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.2g) baking powder
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) heavy cream
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 drop (0.5ml) red food coloring gel

Instructions:

  1. Combine the melted butter and sugar in a bowl. Whisk in the eggs and vanilla until the mixture is glossy and slightly pale.
  2. Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet using a spatula until just combined.
  3. Stir in the semi-sweet chocolate chips and pour the batter into a parchment-lined 8x8 inch baking pan.
  4. Bake for 30 minutes until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
  5. Allow the brownies to cool completely in the pan, then transfer to the refrigerator for at least 2 hours to chill.
  6. Dip a heart-shaped cookie cutter in hot water, wipe dry, and press firmly into the chilled brownie slab to cut out heart shapes.
  7. For the optional glaze, whisk together powdered sugar, heavy cream, vanilla extract, and red food coloring gel until smooth, then apply to the heart brownies.