Heart Brownie Gems

Fudgey, dark chocolate brownies shaped into perfect hearts and coated with a thin layer of creamy white chocolate.

Course: Dessert

Keyword: BROWNIES, gems, heart, valentine's day

Servings: 8 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.

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!

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.

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.

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.