cosmic brownie hearts
The childhood favorite fudgy brownie spruced up in Valentine's clothes.
Ingredients
- 10 tbsp butter
- 1 cup dark chocolate chips
- 3/4 cup sugar
- 1/2 cup dark brown sugar
- 3 eggs, at room temperature
- 3/4 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- red and pink nonpareils, for decorating
chocolate ganache
- 1 cup dark chocolate chips
- 1/3 cup heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a 9 x 13 inch cake pan with parchment, with some of the paper overhanging the edges.
- Melt the butter and chocolate chips together for one minute. Stir until the bowl is no longer warm. If needed, microwave 20-30 seconds longer until smooth. Whisk in the sugar and brown sugar.
- In a large bowl, beat the eggs until very frothy, about 2-3 minutes. With the mixer running, pour in the butter-chocolate mixture and the vanilla and beat until incorporated. Add the flour, cocoa powder, baking powder, and salt. Stir until just combined.
- Spread the batter into the prepared cake pan. Bake 22-25 minutes until an inserted toothpick emerges with just a few crumbs. Cool in the pan 15 minutes, then transfer the pan to the fridge for at least an hour to chill.
- When ready to decorate, make the ganache. Microwave the chocolate chips for 1 minute. Stir. Heat an additional 20-30 seconds until melted and smooth. Whisk in the heavy cream and vanilla until very silky.
- Using a cookie cutter, stamp out heart shapes from the chilled brownies. The smaller the cutout, the more brownies you will get. Dip the crinkly side of the brownie into the ganache. I like the swirls, but if you'd like a smooth topping, spread the ganache with a spatula. Dot the ganache with nonpareils. Chill the brownies another 30 minutes.
Notes
*Nonpareils: I used these rose gold pearls from Wilton!