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Valentine’s Day brownies - Image 3

Ultimate Fudgy Valentine's Day Brownies

These are the ultimate fudgy, crackle-topped Valentine's Day brownies. Made with melted chocolate and cocoa powder for a double dose of richness, they are incredibly easy to customize with festive toppings and mix-ins.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter plus extra for greasing the pan
  • 6 ounces semi-sweet chocolate chopped, or high-quality chocolate chips
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup all-purpose flour spooned and leveled
  • 1/3 cup unsweetened cocoa powder natural or Dutch-processed
  • 1/4 tsp salt
  • 1/2 cup chocolate chips or chunks optional, for extra fudgy pockets

Equipment

  • 8x8-inch square baking pan
  • Parchment paper
  • Medium heatproof bowl (for double boiler)
  • Whisk and rubber spatula
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch square baking pan with butter, then line it with parchment paper, leaving an overhang on two sides for easy removal. This is a non-negotiable step for perfect, clean-cut brownies.
  2. In a heatproof bowl set over a saucepan of gently simmering water (a double boiler), melt the butter and the 6 ounces of chopped chocolate together. Stir frequently until completely smooth and glossy. Remove from heat and let it cool for 5 minutes. This prevents the eggs from scrambling when you add them.
  3. Whisk the granulated sugar into the warm chocolate mixture until combined. Then, add the eggs one at a time, whisking vigorously after each addition until the batter is thick, shiny, and pulls away from the sides of the bowl. This incorporates air for that signature crackly top. Whisk in the vanilla extract.
  4. Sift the flour, cocoa powder, and salt directly into the chocolate mixture. Use a rubber spatula to fold gently until just combined and no dry streaks remain. Overmixing leads to cakey brownies. Fold in the extra chocolate chips or chunks if using.
  5. Pour the batter into your prepared pan and spread it evenly into the corners. Bake for 28-32 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached, not wet batter. Trust me, this is the key to fudginess.
  6. Let the brownies cool completely in the pan set on a wire rack. This is the hardest part, but it allows them to set for clean cutting. Use the parchment overhang to lift them out, then cut into squares or use a heart-shaped cookie cutter for a festive touch.

Notes

Chef's Tips:
• For super clean cuts, chill the cooled brownies for 20 minutes before slicing with a hot, clean knife.
• Do not overbake! A few moist crumbs on the tester is perfect.
• Serve slightly warm with a scoop of vanilla ice cream for the ultimate experience.
Food Safety:
• Ensure eggs are at room temperature to blend smoothly into the batter.
• Cool brownies completely on a wire rack to prevent condensation and sogginess.