Truffle Brownie Hearts Recipe

Tweet about this on Twitter0Pin on Pinterest2Share on Facebook0Share on Google+0Email this to someone

Ingredients You’ll Need:

  • 2 1/2 cups + 2 tablespoons semisweet chocolate chips
  • 1/2 cup butter
  • 3/4 cup sugar
  • 4 eggs
  • 1 cup all purpose flour
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/4 cup milk
  • Sprinkles or other decoration


Let’s Get Cooking!

  1. Preheat oven to 350. First you start out with a 9×9 square baking pan. I’m not good with measurements, so I’ll show you what the pan looks like. You’ve probably got one at home. I then cover the baking pan with foil and spray with cooking spray to prevent sticking.
  2. In a large pot on the stove, I combined 1 1/2 cups semisweet chocolate chips and 1/2 cup butter (1 stick). Cook over low heat, stirring, until melted and combined. Remove from heat and whisk in sugar and eggs until blended. Add flour, vanilla and salt; whisk until smooth. Transfer to the baking dish and bake 20-30 minutes or until a toothpick inserted into the center comes out with very moist crumbs clinging. Lift brownies by the foil from pan.
  3. The brownie should separate from the foil easily. Let it cool for about 15 minutes. I was surprised how think it was, but don’t worry, it will turn out.
  4. I bought a box of 100 cookie cutters for like $9.00. They are just cheap plastic, but they work fine. I found a little heart about an inch and a half wide. You can use other shapes and sizes, but this recipe allows you to make 12 brownies with a 2 1/2 inch cookie cutter or less
  5. Then simply cut out the brownies. The brownie was too thick for the cookie cutters to go through, so I pushed them down as far as they could go and then took a small sharp knife and went around each one.
  6. Then you get cute little brownies like this. It is good to cut out the brownies when they are a little warm. That way you can mold any stray crumbs to a perfect heart shape.
  7. Then combine 1 cup semi-sweet chocolate chips with 1/4 cup milk. Microwave on high in 30-second intervals until melted, stirring between intervals. This usually takes 1:30. If you have a cookie rack, that will be perfect. Place wax paper underneath the rack to catch the mess. Pour the melted chocolate over the brownies. I didn’t have a rack, so I just placed them on a plate and it worked fine
  8. Let the brownies set for a while. Put them in the fridge if you want to speed up the process. Then take 2 tablespoons semi-sweet chocolate and melt for about 15 seconds. Spoon the chocolate into a small plastic ziploc bag and snip a tiny hole in one corner. Pipe lines over the brownies or decorate however you want!


This recipe is courtesy of contributing cook, Emily Roemich, from Busy Mom Blog. I love food. Who doesn’t? I love to cook. I love to eat. I love to watch cooking shows. I even have had personal cooking lessons from celebrity Chef Ben Ford! I am a full time student, a full time mommy, and a full time wife. I am the founder/editor of Busy Mom.

Tweet about this on Twitter0Pin on Pinterest2Share on Facebook0Share on Google+0Email this to someone


  1. says

    I am not much of a chocolate person. I am just a chocolate nibbler. Those Hershey minatures are more than enough chocolate for me. I am just wondering about the deal you got on the cookie cutters, lucky you! You see, I am a sugar cookie nut. lol