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close up image of a heart shaped white chocolate brownie

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.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 44 minutes
Servings: 12 Brownies
Calories: 869kcal
Author: Wendy


  • 1 1/2 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