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Decadent Mini Heart Brownies with Ganache

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These mini heart-shaped brownies are rich, fudgy, and topped with a silky ganache, perfect for Valentine’s Day or any special occasion. They are quick to make, easy, and deliver a bakery-level finish with simple ingredients.

Ingredients

Scale
  • 1 stick (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 3/4 cup (90g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder (preferably Valrhona or Ghirardelli)
  • 1 tsp espresso powder (optional but recommended)
  • 1/2 tsp salt
  • For ganache topping:
  • 1/2 cup (120ml) heavy cream (use coconut cream for dairy-free)
  • 1 cup (170g) semisweet chocolate chips
  • 1 tbsp butter (optional, for shine and richness)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your mini heart silicone mold or line a mini muffin tin with liners.
  2. In a large bowl, whisk together the melted butter and granulated sugar until combined and glossy.
  3. Add eggs one at a time, whisking after each addition, then stir in the vanilla extract.
  4. In a separate small bowl, sift together the flour, cocoa powder, espresso powder, and salt.
  5. Gently fold the dry ingredients into the wet mixture using a rubber spatula until no dry streaks remain. Do not overmix.
  6. Pour the batter evenly into the mini heart molds, filling each about 3/4 full.
  7. Bake for 15-18 minutes. Check doneness by inserting a toothpick; it should come out with a few moist crumbs.
  8. While brownies bake, heat the heavy cream in a small saucepan over medium heat until it starts to simmer (do not boil).
  9. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir gently until smooth and glossy. Add optional butter and stir.
  10. Once brownies have cooled about 10 minutes, carefully remove from molds and place on a cooling rack or plate.
  11. Pour or spread the ganache evenly over each mini heart brownie.
  12. Refrigerate the ganache-topped brownies for 20-30 minutes to set.
  13. Serve at room temperature or chilled. Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

Use small-curd, high-quality cocoa powder to avoid graininess. For gluten-free, substitute almond flour and reduce baking time slightly. For dairy-free, use coconut oil instead of butter and coconut cream for ganache with dairy-free chocolate chips. Rotate pan halfway through baking if oven has hotspots. Let brownies cool before removing from molds to avoid breaking. Use a sharp knife or offset spatula to spread ganache evenly for a professional finish.

Nutrition

Keywords: mini brownies, heart-shaped brownies, ganache, Valentine's Day dessert, fudgy brownies, chocolate dessert, easy brownies, bite-sized brownies

Find it online: https://blairrecipes.com/decadent-mini-heart-brownies-with-ganache-easy-recipe-for-perfect-valentines-treats/