This is the best brownie recipe I’ve ever made. Not only are the brownies super-fudgy and moist, the recipe is quick and easy. Grab yourself a heart-shaped cookie-cutter and you’ve got an adorable dessert for Valentine’s Day to share with anyone who makes your heart sing. Share the love folks! Our world definitely needs more love, even if it starts with a brownie.
The original recipe can be found at Kraft Canada, however I like to add in some pecans. You can dip the sweethearts in melted chocolate like the recipe calls for or try a light dusting of cocoa powder. Even better – have them naked! The brownies, not yourself, but hey – each to their own!
If you want to dial it up even more, add some vanilla ice-cream to a warmed brownie and top with chocolate sauce and my Raspberry Coulis.
This recipe goes out to all the wonderful people in my life who fill my heart with love!
Valentine’s Day Mocha Sweetheart Brownies
Ingredients
- 4 oz BAKER’S Semi-Sweet Chocolate, broken into small pieces
- 3/4 cup salted butter
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla
- 1 cup flour
- 1/2 cup Nescafe French Vanilla Instant Coffee
- 1/2 cup chopped pecans
- 4 oz BAKER’S Semi-Sweet Chocolate
Instructions
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Heat oven to 350F.
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Line 13×9 inch pan with foil, with ends of foil extending over side, spray with cooking spray.
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Microwave semi-sweet chocolate and butter in microwaveable bowl on high in increments of 30 seconds, stirring after each, until chocolate is completely melted and mixture is well blended. Stir in sugar. Blend in eggs, one at a time, and vanilla. Add flour, instant coffee and pecans and mix well. Pour into prepared pan.
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Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT overcook! Let cool completely.
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Remove brownies from pan and cut into shapes with a heart-shaped cookie cutter of your choice. Any scraps are up for grabs to eat!
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Melt remaining 4 oz semi-sweet chocolate over double boiler. Dip tops of brownie hearts, one at a time into melted chocolate and place dipped side up on a plate. Refrigerate until chocolate has firmed.
Recipe Notes
You can use any flavoured instant coffee you like, the coffee helps to bring out the chocolate flavour.
I always use Mexican vanilla when baking as it’s the best in the world, however if you don’t have any, regular vanilla will work – just make sure it’s the real stuff and not imitation.
