Description
These decadent Valentine’s Day Brownies are a luscious treat combining rich dark and milk chocolate chunks baked into a fudgy cocoa base, topped with a smooth dark chocolate ganache and optional heart sprinkles, perfect for sharing or gifting on a special occasion.
Ingredients
Scale
Brownie Base
- 200 g (7 oz) unsalted butter
- 1 cup (230 g) firmly packed brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup (75 g) plain (all-purpose) flour
- ⅓ cup (40 g) unsweetened cocoa powder, sifted
- ½ tsp fine sea salt
- 100 g (3½ oz) dark chocolate block, roughly chopped
- 150 g (5½ oz) milk chocolate block, roughly chopped
Ganache Topping
- 1 cup (250 ml) thickened (whipping/heavy) cream
- 200 g (7 oz) dark chocolate block, finely chopped
- Heart sprinkles (optional)
Instructions
- Prepare the tin: Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced). Grease and line a 20 cm (8 inch) square tin with baking (parchment) paper, leaving at least 5 cm (2 inches) overhang for easy removal after baking.
- Melt the butter: Gently melt the butter in a medium saucepan over low heat or microwave in 30-second bursts until fully melted (about 60 seconds).
- Mix the base: Transfer the melted butter to a large heatproof bowl, add the brown sugar and stir until glossy and well combined. Let it cool for 5 minutes, then whisk in eggs and vanilla until smooth.
- Add the dry ingredients: Sift in flour, cocoa powder, and sea salt, then mix gently until just combined to maintain a tender texture.
- Fold in chocolates: Carefully fold through the roughly chopped dark and milk chocolate pieces to distribute chocolate chunks throughout the batter evenly.
- Bake: Pour the batter into the prepared tin and spread evenly. Bake for 30-35 minutes until the surface is set and a skewer inserted comes out with thick, moist crumbs. The center should have a slight wobble, indicating fudginess. Allow to cool completely in the tin.
- Heat the cream: Warm the thickened cream gently over low heat or in the microwave until hot but not boiling, about 30–45 seconds in short bursts.
- Make the ganache: Place finely chopped dark chocolate in a heatproof bowl, pour hot cream over it, and stir gently until smooth and glossy. If needed, microwave in 10-second bursts, stirring until fully combined.
- Finish and set: Pour the ganache over the cooled brownie base, tilting the tin to level the surface. Sprinkle heart sprinkles on top if desired. Refrigerate for 1-2 hours until ganache sets but remains soft to the touch.
- Slice and serve: Use the parchment paper overhang to lift the brownie from the tin. Cut into 9 jumbo squares or 16 smaller squares using a sharp knife, cleaning the blade between cuts for neat edges.
Notes
- For best texture, avoid overmixing the batter once the dry ingredients are added to keep the brownies tender.
- If not adding ganache, allow the brownies to cool completely before slicing for cleaner cuts.
- Room temperature eggs help achieve a smooth, well-mixed batter.
- These brownies keep well refrigerated in an airtight container for up to 3 days.
- You can substitute the chocolate chunks with your favorite chocolate chips or chopped nuts if preferred.
