Valentine’s Brownies

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Yield: 6 Hearts Total Time: 1 hour 25 minutes

Ingredients

• ¾ of Chewy Brownie Batter (or make the Full amount if you want to make 8 hearts)

  • 60 g (½ Cup) All-Purpose Flour

  • 15 g (2 Tbsp) Dutch Processed Cocoa Powder

  • ⅜ tsp (just under ½ tsp) Baking Powder

  • ¾ tsp Kosher Salt

  • 86 g (6 Tbsp) Unsalted Butter, Melted

  • 38 g (¼ Cup) Dark Chocolate Chips, Melted

  • 90 g (7 Tbsp) Granulated Sugar

  • 75 g (5 Tbsp Packed) Light Brown Sugar

  • 1.5 Large Eggs (for the half, whisk one egg and use half of the mixture)

  • ⅜ Tbsp (just under 1¼ tsp) Vanilla Extract

  • 60 g (⅓ Cup) Dark Chocolate Chips

  • 15 g (1 Tbsp) Milk Chocolate Chips

• 1 batch of Raspberry Compote

• 1 batch of Royal Icing

• 1 bag (12 oz) Candy Melts, in preferred color

• 2 x Silicone Heart Molds (affiliate link)

Recipe

1. Preheat the oven to 175°C (350°F) and grease the heart molds with unsalted butter.

2. Follow the chewy brownie recipe to make a bowl of brownie batter. Pour the batter evenly into each heart on the mold.

3. Bake the brownies for 26-28 minutes or until an inserted toothpick comes out mostly clean and all edges are set.

4. Let brownies completely cool before assembling.

5. In a microwave-safe bowl, melt the candy melts following the instructions on the package.

6. Coat the inside of the hearts on the second heart mold with the candy melts. Aim for a thicker layer. Too thin and it will break easily, too thick and you won’t be able to cut into it. These will be your candy shells.

7. Set the mold aside to let fully harden.

8. Once brownies are cooled, remove them from the mold. Using a knife, cut each brownie in half lengthwise so that you have two slices (like bread slices).

9. Make the batch of Royal Icing and Raspberry Compote.

   Start to Assemble:

10. Place the mold with candy shells on a steady surface. Do not remove the candy shells yet.

11. Take one of the brownie slices and place it into one of the shells. Using a spoon, spread an even layer of raspberry compote on top of the brownie. Then place another brownie slice into the shell. (Making sort of a brownie-raspberry sandwich.)

12. Continue to do this in each shell until all brownies are used.

13. Melt or re-melt more of the candy melts. Add a small dollop to each brownie and spread evenly to enclose the shell.

14. Let this sit at room temperature until the shell full hardens. Then gently remove each shelled brownie from the mold.

    Laila’s Tip: If the bottoms are uneven and the brownie does not sit flat: Set a flat pan over low heat. Gently take the shelled brownie and rub the bottom on the warm pan. This should slowly melt the uneven parts of the shell and create a flatter surface.

15. Fill a piping bag with the royal icing, add a tip, and decorate your brownies!

    Laila’s Tip: I used Wilton #199, #16, #21, and #2 tips for the brownies shown in the pictures.

    Serving: Best served immediately.

    Storage: Store in a sealed container at room temperature for 2 days.

Still have some questions about the recipe?

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Happy Baking!

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