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Irresistible Heart-Shaped Red Velvet Brownies

heart-shaped red velvet brownies - featured image
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These heart-shaped red velvet brownies with white chocolate chunks are tender, rich, and perfect for Valentine’s Day or any special occasion. They combine a fudgy texture with creamy pockets of white chocolate and a charming presentation.

Ingredients

Scale
  • 1/2 cup (115 g) unsalted butter, melted
  • 1 1/4 cups (250 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95 g) all-purpose flour (can substitute almond flour for gluten-free)
  • 1/4 cup (25 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons red gel food coloring
  • 3/4 cup (135 g) white chocolate chunks or chips
  • Optional: 1/2 cup chopped pecans or walnuts
  • Optional: 1/4 teaspoon cinnamon and a pinch of cayenne pepper
  • Optional: cream cheese for marbling or frosting
  • Optional: fresh raspberries for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving overhang on the sides for easy removal.
  2. Melt 1/2 cup unsalted butter in a microwave-safe bowl or on the stove until just melted. Let it cool slightly but do not let it solidify.
  3. Whisk together the melted butter and 1 1/4 cups granulated sugar until combined and glossy.
  4. Add 2 large eggs one at a time, whisking well after each addition. Stir in 1 teaspoon pure vanilla extract.
  5. In a separate bowl, sift together 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
  6. Fold the dry ingredients gently into the wet mixture using a spatula. Stop mixing as soon as the flour disappears.
  7. Mix in 2 tablespoons red gel food coloring until evenly distributed.
  8. Fold in 3/4 cup white chocolate chunks gently to keep pockets intact.
  9. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan lightly on the counter to release air bubbles.
  10. Bake for 25 to 30 minutes. Start checking at 25 minutes by inserting a toothpick near the center; it should come out with a few moist crumbs.
  11. Cool completely in the pan on a wire rack before cutting.
  12. Once cooled, lift the brownies out using the parchment overhang. Use a heart-shaped cookie cutter to press down firmly and cut out shapes. Do not twist the cutter.
  13. Arrange the heart-shaped brownies on a serving platter. Optionally, drizzle with melted white chocolate or dust with powdered sugar.

Notes

Use gel-based red food coloring for vibrant color without thinning the batter. Do not overbake to keep brownies fudgy. Fold white chocolate chunks gently to maintain creamy pockets. Cool brownies completely before cutting shapes for clean edges. Optional additions include nuts, cinnamon, cayenne, or cream cheese swirl. For vegan version, substitute butter with coconut oil, eggs with flax eggs, and use dairy-free white chocolate chips.

Nutrition

Keywords: red velvet brownies, heart-shaped brownies, Valentine's Day dessert, white chocolate brownies, easy brownies, festive dessert

Find it online: https://lucydishes.com/irresistible-heart-shaped-red-velvet-brownies-recipe-easy-and-perfect-for-valentines-day/