These Valentine’s Day brownies are the perfect treat for your loved ones! The brownie batter is my tried-and-true brownie recipe, which is then topped with a generous amount of Valentine’s sprinkles. They’re simple to make and so delicious!
Looking for more Valentine’s Day desserts? Make my strawberry sugar cookies!
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❤️ Why You’ll Love This Recipe
- It’s easy to make and requires no special equipment. It’s a low-effort, high-reward recipe that anyone can bake. No need to bust out the stand mixer, just a few mixing bowls, a whisk and a spatula, and you’re good to bake!
- It makes for a great Valentine’s gift! What better way to show your love this V-Day than a batch of homemade chocolate brownies? It’s the perfect gift not only for your special someone but also for family and friends.
- It’s guaranteed delicious. The brownie batter I used here is my personal tried-and-tested recipe. It yields a foolproof, gooey, chocolate brownie every time.
Looking for more easy brownie recipes? Try out my malted espresso brownies, matcha s’mores brownies, or strawberry brownies!
Ingredients
To make Valentine’s Day Brownies from scratch, you’ll need the following ingredients:
- Whipping the eggs and sugar together until light in color help yield a shiny, crackly brownie top.
- I prefer using Dutch cocoa powder over natural cocoa powder because it generally has a richer, deeper flavor.
- You can use either chocolate chips or a chopped chocolate bar. This will be melted together with unsalted butter, giving the brownies a sweet, fudgy texture.
- If you’d like, you can use vanilla extract or vanilla paste (1:1) in this recipe.
- I added Valentine’s Day sprinkles in the batter and on top of the brownies.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tip
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
How to Make Valentine’s Day Brownies
Step 1: Heat chocolate and butter in microwave at 30-second intervals, stirring in between, until smooth. This should take between 1-2 minutes. While it is hot, stir in cocoa powder. This will bloom the cocoa powder, intensifying its flavor!
Step 2: Whip eggs, sugar, and vanilla (optional) on medium-high speed for 3-5 minutes, or until mixture is a light shade of yellow.
Step 3: Whisk chocolate mixture and egg mixture until fully combined.
Step 4: Gently stir in flour and fine sea salt, just until no dry spots remain. Transfer the batter into an 8-inch square pan and add the Valentine’s sprinkles on top. Bake at 350°F/177°C for 25-30 minutes, or until middle looks set and toothpick inserted in middle comes out mostly clean with a few crumbs. Let cool in pan for about 1 hour before cutting and serving. Enjoy!
For full instructions, see the recipe card below.
Valentine’s Day Brownies FAQs
Sure! Feel free to add in half a cup of nuts, more chocolate, M&Ms, or swirl in globs of peanut butter.
Make sure you are measuring your flour correctly! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
Additionally, ensure you are not over-baking your brownies. The center should look set, but still soft. To check if the brownies are done baking, insert a toothpick in middle. It should come out mostly clean with a few crumbs
Storage
- Room temperature: Store cooled brownies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled, already cut brownies in a freezer-safe container for up to 3 months. When ready to eat, allow frozen brownies to thaw at room temperature for about 30 minutes.
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Thank you so much! -Bianca ❤️
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Valentine’s Day Brownies
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Equipment
- Kitchen scale or measuring cups
- medium microwave-safe bowl
Ingredients
Wet ingredients:
- ½ cup (113.5 g) unsalted butter
- ½ cup (90 g) chocolate chips I used semi-sweet
- ½ cup (40 g) cocoa powder
- ½ teaspoon (0.5 g) espresso powder optional; this enhances the chocolate flavor
- 2 (100 g) eggs
- 1 cup (200 g) granulated sugar
- 1 tablespoon (13 g) vanilla optional; paste or extract
Dry ingredients:
- ⅓ cup (40 g) all-purpose flour
- ¾ teaspoon (4.5 g) fine sea salt
Mix-ins:
- ½ cup (50 g) Valentine's Day sprinkles plus more for topping
Instructions
- Preheat oven to 350°F/177°C. Spray and line 8-inch square pan with parchment paper.
- In a medium microwave-safe bowl, heat ½ cup unsalted butter and ½ cup chocolate chips in 30-second intervals, stirring in between. This may take between 1-3 minutes total.Note: You can alternatively use a double-boiler.
- While the mixture is still hot, stir in ½ cup cocoa powder and ½ teaspoon espresso powder until combined. This will bloom the cocoa powder, intensifying the chocolate flavor!Set the chocolate mixture aside while you whip the eggs and sugar.
- In a large mixing bowl, add 2 eggs, 1 cup granulated sugar, and 1 tablespoon vanilla. Whip on medium-high speed for 3-5 minutes, or until mixture is a light shade of yellow.
- Whip in chocolate mixture until combined.
- Gently stir in ⅓ cup all-purpose flour, ¾ teaspoon fine sea salt, and ½ cup Valentine's Day sprinkles just until no dry spots remain.
- Transfer the brownie batter into the baking pan and spread evenly. Then scatter extra sprinkles on top before baking.
- Bake for 25-30 minutes, or until a toothpick/cake tester comes out mostly clean with a few crumbs. Remove from oven. Let cool in pan for about an hour before cutting, and enjoy!
Notes
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- Room temperature: Store cooled brownies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled, already cut brownies in a freezer-safe container for up to 3 months. When ready to eat, allow frozen brownies to thaw at room temperature for about 30 minutes.
