Rich and fudgy heart-shaped chocolate brownies topped with silky ganache, perfect for Valentine’s Day or any romantic occasion.

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 cup semi-sweet chocolate chips

1/2 cup heavy cream (for ganache)

3/4 cup semi-sweet chocolate, finely chopped (for ganache)

Valentine’s sprinkles or fresh berries for decoration (optional)

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Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
In a medium bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla extract, whisking until glossy and fully combined.
Sift in cocoa powder, flour, salt, and baking powder. Stir gently until just combined. Fold in chocolate chips.
Pour batter into prepared pan and smooth the top evenly.
Bake for 20–25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Allow brownies to cool completely in the pan. Lift out using parchment paper and cut into heart shapes with a cookie cutter.
For the ganache, heat heavy cream until just simmering. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth and glossy.
Spoon or drizzle ganache over brownies and decorate with sprinkles or berries if desired. Let ganache set before serving.

Do not overbake to keep brownies fudgy.

Add 1 teaspoon espresso powder for deeper chocolate flavor.

Chopped walnuts or pecans can be added for texture.

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Freeze brownies without ganache for up to 2 months.