My holiday cookie gem recipes always seem perform really well, so I assume people love the idea of tasty treats with a polished finish. With Valentine’s Day coming up, I busted out the heart shaped molds and went for fudgey brownies encased in a smooth white chocolate shell. Whether you’re making them for Valentine’s Day, an anniversary, or just because, these babes are super easy to make and guaranteed to impress with their simple but clean finish!!
Required Equipment
To make these Heart Brownie Gems, you’ll need:
- An 8-cavity silicone geometric heart mold (or any similar silicone mold)
- A mixing bowl and whisk for the brownie batter (or a stand mixer)
- A spatula for folding ingredients together
- A microwave-safe bowl for melting chocolate
- A piping bag or spoon for adding melted chocolate to the molds
- Optionally, sprinkles to decorate 🙂
If you don’t have a geometric heart mold, you can use any heart-shaped silicone mold. Even round or square molds work—just be sure they have enough depth to hold both the brownie and the chocolate coating.
Ingredients
This brownie recipe combines dark chocolate and cocoa powder, to get the benefits of both! The dark chocolate provides a deep, fudgey texture and the cocoa powder adds both richness and complexity. The combination of white and brown sugars bring moisture and sweetness, and the whipping of the egg brings a lightness to the brownie that’s just perfect. The flour keeps the structure of the brownies light yet chewy, and please don’t forget the salt – it balances everything out and enhances the flavour! The chocolate coating – whether it’s Colour Mill cake drip, white chocolate, or candy melts – is not just there for show… It also gives the brownies an extra layer of sweetness that counters the rich dark chocolate beautifully.
Chocolate Coating Options
I love using Colour Mill’s cake drips for a smooth, easy-to-work-with coating. They melt beautifully, giving a flawless finish without needing to be tempered. However, you can also use regular white chocolate or candy melts if that’s what you have on hand. If using regular white chocolate or candy melts, adding a teaspoon of coconut oil can help create a smoother, more manageable consistency.
How to Make Heart Brownie Gems
- Preheat & Prep – Preheat your oven to 175°C (350°F).
- Make the Brownie Batter – In a heatproof bowl, melt butter and dark chocolate together, stirring until smooth. Whisk in the cocoa powder. In a separate bowl, whisk both sugars and eggs until light and fluffy. Fold together the chocolate mixture and the egg mixture. Gently fold in the flour and salt until just incorporated.
- Bake – Spoon the batter into the silicone mold, filling each heart almost to the top. Bake for 12-15 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs. Let the brownies cool completely before removing them from the mold.
- Melt the White Chocolate – I love using Colour Mill’s cake drips for a smooth, easy-to-work-with coating, but you can also use regular white chocolate or candy melts. In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring in between, until smooth.
- Coat the Mold – Clean and dry the silicone mold. Pour a thin layer of melted white chocolate into each heart cavity, just enough to coat the bottom.
- Press in the Brownies – Gently press the cooled brownies back into the mold, ensuring the chocolate spreads up the sides slightly. Let set at room temperature for about an hour, or chill in the fridge for about 30 minutes until firm.
- Drizzle & Decorate – Once unmolded, drizzle extra melted chocolate over the hearts and add sprinkles for an extra decorative touch.
Video Overview
Here’s a short video showing the process:
Happy baking!
Heart Brownie Gems
Ingredients
Brownies
- 100 g chopped dark chocolate or semi-sweet chocolate chips
- 55 g butter
- 12 g cocoa I like to use half black cocoa and regular
- 1 egg
- 55 g white sugar
- 75 g brown sugar
- 55 g flour
- ½ tsp salt
Chocolate Coating
- ½ bottle of Colour Mill Cake Drip OR about 100g white chocolate or candy melts
Instructions
Brownies
- Preheat the oven to 350°F (180°C).
- In a microwave-safe bowl, melt the dark chocolate and butter in 30-second bursts, stirring after each, until smooth.
- Stir in the cocoa powders.
- In a stand mixer fitted with a whisk attachment, or using an electric whisk, whisk the egg, white sugar, and brown sugar until light and fluffy (about 5 minutes on medium-high).
- Fold the chocolate mixture and the egg mixture together until smooth.
- Fold in the flour and salt until just combined.
- Divide the batter evenly among the cavities of your silicone mold, filling each heart well nearly to the top. Any additional batter can be scooped onto a parchment lined cookie sheet and baked as brownie cookies!
- Bake for 12-15 minutes, until the brownies have set and a toothpick inserted into the centre comes out with just a few crumbs.
- Let the brownies cool completely before removing from the mold.
- Wash out the silicone mold, and dry it completely before moving on to the next step.
Chocolate Coating
- Melt Colour Mill cake drips, white chocolate, or candy melts in a microwave-safe bowl in short bursts, stirring between each.
- Spoon a small amount of melted chocolate into each cavity of the silicone mold, swirling to coat the sides.
- Press a brownie piece into each cavity, gently pressing to ensure it adheres to the chocolate.
- Let the chocolate set completely before carefully removing the gems from the mold – this will take about 30 minutes in the fridge, or an hour at room temperature.
- Drizzle with additional melted chocolate and add sprinkles for that final touch of decor!
Notes
Storage Tips
- Storage: Store your brownies in an airtight container to keep them fresh. They’re always best within a day or two of baking, but will stay fresh for 3-4 days.
- Freezing: Brownies freeze very well! Wrap them tightly in plastic wrap or foil and place them in a freezer bag. They can last for up to 3 months in the freezer. Let them thaw at room temperature before enjoying.
Substitutions
- Chocolate: You can substitute the chopped dark chocolate with milk chocolate if you prefer a sweeter brownie.
- Butter: If you need a dairy-free option, you can swap the butter for a plant-based butter. Just note that the texture might be slightly different!
- Flour: For a gluten-free option, swap the all-purpose flour with a gluten-free all-purpose blend. Make sure the blend includes xanthan gum for structure.
Additional Notes
- Chocolate Coating: The chocolate coating can be skipped if you want a simpler version of these brownies. They’ll still hold the cute heart shape!
- Baking Tips: Keep an eye on the brownies while they bake—different silicone molds and oven variations may affect the baking time. Start checking for doneness at 12 minutes by inserting a toothpick. You want it to come out with just a few crumbs.
- Brownie Cookies: If you have leftover batter, bake it into brownie cookies as mentioned! You can scoop the batter onto a baking sheet and bake for 8-10 minutes for a chewy, cookie-like texture.
