Servings
Font
Back
Valentine Brownies
5 from 2 votes

Valentine Brownies

These Valentine's Brownies look amazing and taste even better. Homemade brownies are drizzled with melted chocolate and garnished with sprinkles. The perfect sweet treat for February 14th!

Prep Time
15 mins
Cook Time
35 mins
Additional Time
15 mins
Total Time
1 hr 5 mins
Servings: 24 brownies
Calories: 235 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Brownies
  • 1 cup butter unsalted
  • ½ cup semi-sweet chocolate morsels
  • 2 cups granulated sugar
  • 4 egg large
  • 1 teaspoon vanilla extract
  • ¾ cup cocoa powder unsweetened
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
For the Garnish
  • 5 ounce dark chocolate melting wafers about half of a package of wafers, Ghirardelli brand, or milk chocolate melting wafers
  • melting wafers pink or white (optional, additional, red color
  • Sprinkles Valentine’s

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line a 13x9- inch baking dish with parchment paper. Set aside.
  2. In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
  3. Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
  4. Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR.
  5. Pour batter into dish and bake for about 22-24 minutes. Remove from oven and cool completely before decorating.
  6. Cut cooled brownies into squares. 
  7. Melt wafers according to package directions. Line a cookie sheet with parchment paper. Drizzle with melted chocolate as desired. Immediately decorate with sprinkles and transfer to a clean sheet of parchment paper to allow the chocolate to harden.

Notes

  • PRO TIP:  When decorating with the colored candy melts, I found that transferring it to a ziplock bag with the corner cut off was the best way to drizzle the tops. It can get “clumpy” coming off a spoon and doesn’t look as pretty. 
  • These can be made in ONE bowl. Whether you use a medium sized saucepan, or microwave safe large bowl...clean up is a breeze!
  • I use semi-sweet or dark chocolate chips in my brownies, use what you have on hand! You can even toss some in at the end to make them chocolate chip brownies! Or toss in some walnuts for some nutty brownies!
  • LINE your baking dish with parchment paper (or foil). Not only does it make clean up easier, but you can just lift your brownies out of the pan and cut them!
  • DO NOT OVER STIR. When you add in the dry ingredients, use slow but big stirs to incorporate the dry into the wet. Just when you see no more dry, STOP STIRRING!
  • Want to eat them sooner? Chill them in the refrigerator so they are easier to cut. Want to make a brownie ice cream sundae? Eat them warm!
  • STORAGE: Store brownies in airtight container at room temperature for up to a week. Or freeze for up to 3 months.
  • MAKE THICKER: Make the borwnies in a 9-inch square dish lined with parchment paper for thicker brownies. Bake in 350 degree oven for 35 minutes.

Nutrition Information

Serving 1brownie Calories 235kcal (12%) Carbohydrates 30g (10%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g (24%) Cholesterol 53mg (18%) Sodium 65mg (3%) Fiber 1g (4%) Sugar 23g (46%)

Nutrition Facts

Serving: 24 brownies

Amount Per Serving

Calories 235

% Daily Value*

Serving 1brownie
Calories 235kcal 12%
Carbohydrates 30g 10%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Cholesterol 53mg 18%
Sodium 65mg 3%
Fiber 1g 4%
Sugar 23g 46%

* Percent Daily Values are based on a 2,000 calorie diet.