Description

Valentine’s Day brownies are rich, fudgy treats adorned with festive decorations like heart-shaped cuts, sprinkles, and glaze. Perfect for celebrating love and togetherness. Easily made gluten-free, dairy-free, or nut-free.

Ingredients

For the Brownies:

– ¾ cup unsalted butter (substitute plant-based butter for vegan option)

– 6 oz semi-sweet chocolate, divided (substitute dark chocolate if preferred)

– 2 cups granulated sugar (substitute sugar alternatives like monk fruit or stevia for low-sugar diets)

– 3 large eggs (substitute flax eggs or other egg replacers for vegan option)

– 2 tsp vanilla extract

– 1 cup unsweetened cocoa powder (about 85g)

– 1 cup all-purpose flour (substitute gluten-free flour blend if needed)

– 1 tsp salt

For the Glaze:

– 2 cups powdered sugar

– 2–3 tbsp milk (use plant-based milk for vegan option)

For Decoration:

– Heart-shaped cookie cutter (optional)

– Valentine-themed sprinkles (¼ cup)

– Optional add-ins: chopped nuts, white chocolate chips, caramel swirls, or edible glitter

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Instructions

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a microwave-safe bowl, melt butter and half of the chocolate in 30-second intervals, stirring well between each interval until smooth.
Add sugar to the melted mixture and whisk until combined. Mix in eggs one at a time, followed by vanilla extract.
Sift cocoa powder, flour, and salt over the wet mixture. Stir gently until halfway combined, then fold in the remaining chocolate just until fully incorporated.
Pour the batter into the prepared baking dish and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool completely in the pan. Lift them out using the parchment paper overhang and cut into squares or use a heart-shaped cookie cutter for festive shapes.
In a small bowl, mix powdered sugar and milk, adding milk gradually until the glaze reaches a thick but pourable consistency. Drizzle the glaze over the brownies and finish with sprinkles or other decorations.

Notes

– Use room-temperature eggs and butter: They blend more smoothly into the batter. Avoid overmixing to maintain a tender crumb.

– Cool completely before cutting: This ensures clean edges when slicing or using cookie cutters.

– Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days. Freeze portions for longer storage; thaw overnight in the fridge and reheat gently if desired.

– Customizations: Add cinnamon, espresso powder, or peppermint extract for depth. Stir in chopped nuts, white chocolate chips, or caramel swirls for added texture. Layer with marshmallow fluff or peanut butter for a fun twist.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert / Treats
Method: Baking
Cuisine: American / Holiday

Nutrition

Serving Size: : 1 brownie (based on 12 servings per recipe)
Calories: ~300
Sugar: 25g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg