These Chocolate Dipped Brownies are heart-shaped for a fun sweet treat for Valentine’s Day!
Whenever I want to make a boatload of brownies that are super fudgy and awesome, I bake my version of Ina Garten’s Outrageous Brownies. It makes a nice big pan of brownies that are the perfect thickness for cutting into And when refrigerated, these brownies become firm enough to make clean cuts for making chocolate dipped brownies. Plus they’re all-around delicious- one of my favorite brownie recipes for sure.
How to make Chocolate Dipped Brownies:
Prepare the brownies as directed in the recipe. I wouldn’t try to put the brownie batter in a 9×13 pan- the brownies will be far too thick. If you don’t have a 1/2-sheet pan, you could try dividing the batter between a 9×13-inch pan and an 8×8-inch pan. It’s easiest if you line the pan with parchment or foil so it’s easier to get the brownies out later. The brownies are refrigerated after baking.
A 2-inch heart-shaped cutter is perfect for this project. Place the whole slab of brownies on a large cutting board and start cutting out hearts.
Make sure the baked brownies are chilled- just gently push down and then lift up the brownie slab and pull the cutter away. Carefully push out the heart-shaped brownie and remove to a tray. If you cut the next row of hearts upside-down, you’ll get more hearts out of the batch so you can make more chocolate dipped brownies!
If you use a 2-inch cutter, you should be able to get 24 to 30 brownies out of the batch. You can also punch out mini hearts with a mini heart cutter with the scraps.
How to dip brownies:
The brownies should be chilled for this part too. Melt your desired chocolate in a bowl (in the microwave) and stir until smooth. I use red and white Wilton’s Candy Melts, but you can use any. You can even use regular chocolate chips and melt those with a tiny bit of shortening. Brush crumbs off of the top of the brownie and hold onto the sides toward the bottom. Dunk the tops into the melted chocolate and place on waxed paper to dry (chocolate-side-up). Sprinkle festive decor on top of your chocolate dipped brownies, if desired.
I think they turn out quite pretty. I don’t think this would work with just any brownie recipe because many brownies don’t hold shape very well. So be sure to use my recipe! Try using different shapes for making chocolate dipped brownies for all occasions. Save the scraps, put them into zip baggies and throw them in the freezer for snacking. Enjoy!
Chocolate Dipped Brownies
Ingredients
BROWNIES:
- 16 ounces (4 sticks) salted butter
- 16 ounces semisweet chocolate (or chocolate chips)
- 2¼ cups granulated white sugar
- 7 large eggs
- 2 tablespoons instant espresso powder
- 2 tablespoons vanilla extract
- 1¼ cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
DIPPING:
- chocolate chips or melting wafers, for dipping
- 1 teaspoon shortening (if using chips)
Instructions
- Preheat the oven to 350°F. Butter and flour a 13x18x1-inch sheet pan. Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).
MAKE THE BROWNIES:
- In a heatproof, medium-bowl set over a saucepan of simmering water, heat the butter, and chocolates and whisk until melted and smooth; cool slightly.
- In a large bowl, whisk together the sugar, eggs, espresso powder and vanilla. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.
- In a medium bowl, whisk together the flour, baking powder, and salt, then stir it into the batter. Pour the brownie batter into the prepared baking pan and smooth the top with a rubber spatula.
- Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs attached; do not overbake as you want them to be fudgy! Let the brownies cool completely, then cover tightly and chill for several hours or overnight. Chilled brownies are easier to cut. Invert the chilled brownie pan onto a large cutting board, peel off the foil or parchment. Use a 2-inch heart cookie cutter to cut out as many hearts as you can.
DIP THE BROWNIES:
- Decide what you want to dip the brownies in. If you dip in chocolate, melt chocolate chips in the microwave with a teaspoon of shortening. Stir until smooth. Alternately, you can melt some colored melting wafers. Brush crumbs off of the top of the brownie and hold onto the sides toward the bottom. Dunk the tops into the melted chocolate and place on waxed paper to dry (chocolate-side-up). Sprinkle festive decor on top, if desired.
Notes
- Nutritional information does not include the dipping chocolate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you have to use espresso powder
You do not, but espresso intensifies the flavor of the chocolate.
Hi, these look so beautiful! Question, can they be pre-made and frozen? Thanks for sharing!
I think it would be okay to make the brownies ahead of time and freeze them. The dipping I’d do later.
The best brownie I ever had is this brownie. My whole family liked it Thank you Recipe Girl and it’s the best brownie in town
I would love to make these..How did you get the chocolate dipping to be red and white?
I used red and white chocolate wafer disks from Wilton- you’ll find them at Michael’s or a baking supply store.
Fun recipe for Valentine’s Day!
Okay, help me out here, how did you get your chocolate soooo thin and smooth, I have double boiled and micro my white chocolate without success, I have used both Bakers white chocolate and Wilton White Candy Melts. Please tell me the secret!!!
The candy melts work out pretty well for me when melting in the microwave. White chocolate in general doesn’t seem to melt well. I’ve had luck with adding a small spoonful of crisco and melting it along with the chocolate until it becomes nice and smooth.
These are the cutest brownies ever!