Heart-Shaped White Chocolate Brownies
These Heart-Shaped White Chocolate Brownies are the perfect Valentine's Day treat. Perfectly rich and festive and so easy to make.
Prep Time20 minutes mins
Cook Time22 minutes mins
Total Time44 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 Brownies
Calories: 869kcal
- 1 ½ cups unsalted sweet cream butter softened
- 2 cups sugar
- 1 ⅓ cups brown sugar
- 4 large eggs
- 6 tablespoon fresh brewed cooled coffee
- 4 teaspoon pure vanilla extract
- 1 ½ cups Hershey Cocoa powder
- 2 teaspoon instant espresso grounds
- 1 ½ cups flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
White Chocolate Frosting
- 1 cup unsalted sweet cream butter softened
- 12 ounces white chocolate melted and cooled
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- Valentine’s Day sprinkles
Preheat the oven to 350 degrees and spray a 12x19 cookie sheet with pam spray. Cover the pan with parchment paper.
Using a large bowl, beat the butter, sugar, brown sugar, eggs, coffee, and vanilla until combined and fluffy
In a medium bowl, whisk the cocoa powder, espresso grounds, flour, cornstarch, and baking powder
Gradually beat in the dry ingredients into the wet
Spread the brownie batter onto the cookie sheet
Bake in the oven for 22-26 minutes or until a toothpick in the center comes out clean
Allow to cool completely
Using the Heart cookie cutter, cut out 12 brownie hearts and place onto a wire rack.
White Chocolate Frosting
Using a standing mixer, beat the butter and vanilla until light in color Gradually beat in the melted white chocolate
Beat in the powdered sugar until combined
Scoop the frosting into the disposable piping bag and cut the tip off Pipe an outline around the edge of the brownie hearts
Fill in the center with the frosting and smooth with an angled spatula Sprinkle some valentine's Day sprinkles on top
- The baking spray helps keep the parchment paper in place.
- Also, make sure to line your pan with a good amount of overhang. This will help you more easily pull out the brownies once they are done baking and cooled.
- You don't have to use instant coffee grounds for this recipe or the prepared coffee if you are not a fan of the flavor but it does add a nice richness to this recipe.
- If the frosting seems too thick add a tablespoon of milk at a time until it reaches the consistency you desire.
- Make sure that your brownies are completely cooled before you frost them.
Store the brownies in an airtight container for up five days. These brownies are also freezer-friendly if you don't eat them all right away.
Serving: 1Brownie | Calories: 869kcal | Carbohydrates: 105g | Protein: 8g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 162mg | Sodium: 97mg | Potassium: 339mg | Fiber: 4g | Sugar: 85g | Vitamin A: 1270IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 3mg