Here’s a complete recipe card for Heart-Shaped Brownies. If you’d like me to tweak or add anything, let me know!

Units Scale

Brownies:
- 1 cup (226g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 1 cup (120g) unsweetened cocoa powder
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup (125g) all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
Optional Toppings:
- Powdered sugar for dusting
- Melted chocolate for drizzling
- Sprinkles or edible glitter

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Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it lightly.
In a large mixing bowl, whisk together melted butter, sugar, and cocoa powder until smooth.
Add vanilla extract and eggs, one at a time, whisking well after each addition.
Sift in the flour, salt, and baking powder. Gently fold until combined. Do not overmix.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan before cutting.
Once cooled, use a heart-shaped cookie cutter to cut out the brownies.
Decorate as desired with powdered sugar, melted chocolate, or sprinkles.

Use the leftover brownie scraps for brownie bites, milkshakes, or crumbles for ice cream toppings!
For a chewier brownie, reduce the bake time slightly.
These brownies freeze well; store in an airtight container for up to 3 months.