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.

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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!

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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!

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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.

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Happy baking!

Mini Brownie Heart Cakes

Yield: 17 mini cakes
Author:
prep time: 20 Mcook time: 15 Mtotal time: 35 M

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

  1. Preheat oven to 350°F and generously grease the heart pan with nonstick baking spray.
  2. 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.
  3.  In a small bowl, whisk together the flour, cocoa powder, baking powder, salt and espresso powder.
  4. 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.
  5. 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!
  6. 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!

NOTES:

Store in an airtight container for up to 3 days. Recipe adapted from Cloudy Kitchen.
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