Heart Shaped Brownies with White Chocolate Frosting
Heart-Shaped Brownies with White Chocolate Frosting are quick and easy homemade desserts that you can make for Valentine's day.
Servings: 12 Cupcakes
Calories: 979kcal
Equipment
- Medium bowl
- Standing Mixer
- 12×19 Cookie Sheet With Sides Half Sheet
Ingredients
- 1 ½ cups unsalted sweet cream butter softened
- 2 cups sugar
- 1 ⅓ cups brown sugar
- 4 large eggs
- 6 tbsp fresh brewed cooled coffee
- 4 tsp pure vanilla extract
- 1 ½ cups Hershey Cocoa powder
- 2 tsp instant espresso grounds
- 1 ½ cups flour
- 2 tbsp cornstarch
- 1 tsp baking powder
White Chocolate Frosting
- 1 cup unsalted sweet cream butter softened
- 12 oz white chocolate melted and cooled
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 2 cups Valentine’s Day sprinkles
Instructions
- Set oven to 350℉ degrees. Spray a 12x19 cookie sheet with non-stick spray. Place parchment paper on the sprayed cookie sheet.
- Mix butter, sugar, brown sugar, eggs, coffee, and vanilla in a large bowl until fluffy.
- Combine dry ingredients: cocoa, espresso grounds, flour, cornstarch, and baking powder in a separate bowl.
- Add the dry mix to the wet mix gradually. Blend well.
- Spread the brownie batter on the baking sheet with a rubber spatula.
- Bake for 22-26 minutes. Check with a toothpick; it should come out clean.
- Let the brownies cool completely to room temperature.
- Cut 12 brownie hearts with a heart cookie cutter. Place them on a wire rack. Whip butter and vanilla till light. Add melted white chocolate.
- Gradually incorporate powdered sugar into the mix.
- Transfer the icing to a disposable bag. Cut off the tip. Outline the brownies with frosting.
- Fill the rest with frosting. Smooth using a spatula. Top with Valentine’s Day sprinkles.
Notes
- Size and shape: Using any other shape cookie cutter will create a different look. If you want small brownies use a 2-inch heart-shaped cookie cutter instead of a 4-inch cutter.
- Baking pan: If you are using a 9×13 baking pan, then you will find that these brownies are much thicker, however, you will not be able to get 12 out of the pan.
- Baking Duration: Always keep an eye on your brownies during the final minutes of baking. Overbaking can dry out your brownies, while underbaking can make them too gooey.
- Ingredients Quality: Use high-quality ingredients, especially when it comes to the chocolate and cocoa powder. The quality of these ingredients can significantly affect the flavor of your brownies.
- Mixing the Batter: Avoid overmixing the batter once you have added the flour. Overmixing can result in tougher brownies.
- Cutting the Brownies: Allow the brownie slab to cool completely before cutting into shapes. This ensures clean lines and prevents crumbling.
- Frosting Tips: For a neatly iced brownie, first outline the shape with a thin line of frosting before filling it in. This will give you a crisp, professional finish.
Nutrition
Serving: 1Brownie | Calories: 979kcal | Carbohydrates: 129g | Protein: 8g | Fat: 52g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 162mg | Sodium: 97mg | Potassium: 339mg | Fiber: 4g | Sugar: 108g | Vitamin A: 1270IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 3mg