Mini Brownie Heart Cakes
The most delicious Mini Brownie Heart Cakes that are perfect for Valentine’s Day! I partnered with Williams Sonoma for this recipe using their Nordic Ware Valentine Heart Cakelet Pan.
This pan is the cutest and you can make anything from brownies to cakes and muffins in it. I can’t wait to try my Strawberry Cake and Lemon Poppy Seed Bread in it!
These brownies are rich, fudgy and made for the chocoholics out there (like me).
I wrapped these up in cellophane bags and gave them to my friends and neighbors as little gifts and they were adorable!
The secret to these brownies being perfectly soft and fudgy is to UNDERBAKE them. Brownies always continue baking after they’re removed from the oven so underbaking them a bit keeps them from becoming too dense.
Happy baking!
Mini Brownie Heart Cakes
ingredients:
- 1/2 cup (1 stick) unsalted butter
- 8 ounces semisweet or dark chocolate, chopped
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 3/4 cup all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 5 large eggs, at room temperature
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 3/4 cup chocolate chips
- Confectioners' sugar for sprinkling
instructions:
How to cook Mini Brownie Heart Cakes
- Preheat oven to 350°F and generously grease the heart pan with nonstick baking spray.
- In a large saucepan, combine the butter and chopped chocolate and melt on low heat until smooth. You can also melt in the microwave in a large heatproof bowl in 30 second increments. Whisk in the sugars. Remove the saucepan from the heat and set aside to cool.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, salt and espresso powder.
- Whisk eggs, one at a time, into the cooled chocolate mixture until very well combined. Add in the oil and vanilla extract and whisk to combine. Add in the dry ingredients and fold in using a rubber spatula until just combined. Stir in chocolate chips.
- Using a large ice cream scoop, scoop batter into the greased pan and bake for 15-17 minutes. The brownies will continue to cook when they're removed from the oven so do not overbake. These are best when underbaked a bit!
- Let the cakes cool in the pan for a few minutes and then flip onto a wire rack to cool completely. Once cooled, sift confectioners' sugar on top and enjoy!