I love this recipe because it’s simple yet yields impressive results. The brownies are perfectly moist and chocolatey, while the strawberry frosting balances the richness with a sweet, fruity flavor. The heart shapes make it fun to serve and decorate, and I can customize the frosting with sprinkles or coloring to match the occasion. It’s a dessert that’s both visually appealing and delicious.
Ingredients
(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Brownies 1/2 cup unsalted butter (melted) 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder
For the Strawberry Frosting 1/4 cup unsalted butter (softened) 1 cup powdered sugar 1 tablespoon strawberry jam or puree 1–2 teaspoons milk (as needed) A few drops red or pink food coloring (optional) Sprinkles (optional, for topping)
Directions
1. Preheat and Prepare Pan I preheat my oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
2. Mix Wet Ingredients In a large bowl, I combine the melted butter and granulated sugar until smooth. I then add the eggs and vanilla extract and mix until fully incorporated.
3. Add Dry Ingredients I stir in the cocoa powder, flour, salt, and baking powder until the batter is smooth and fully combined.
4. Bake the Brownies I pour the batter into the prepared pan, smooth the top, and bake for 20–25 minutes. I check doneness with a toothpick inserted near the center—it should come out with a few moist crumbs.
5. Cool the Brownies I let the brownies cool completely in the pan before cutting and frosting.
6. Cut Heart Shapes Once cooled, I carefully use a heart-shaped cookie cutter to cut out the brownies.
7. Prepare the Strawberry Frosting In a small bowl, I beat the softened butter until fluffy, then gradually add powdered sugar and continue beating until smooth. I mix in the strawberry jam or puree and add 1–2 teaspoons of milk as needed to reach the desired consistency. I sometimes add a few drops of red or pink food coloring for a vibrant look.
8. Frost the Brownie Hearts I spread the frosting evenly over each heart-shaped brownie and optionally top with sprinkles for decoration.
I like to make these brownies even more special by:
Using a mix of strawberry and raspberry jam for a tangy twist.
Adding mini chocolate chips to the brownie batter for extra texture.
Swapping heart shapes for other seasonal cookie cutters for holidays or events.
Dusting the finished frosted brownies with powdered sugar for a delicate look.
Storage/reheating
I store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to 5 days. I avoid microwaving them with frosting on top, but I can let refrigerated brownies come to room temperature before serving to restore softness.
FAQs
Can I make these brownies gluten-free?
Yes, I can substitute all-purpose flour with a gluten-free baking blend.
Can I prepare the frosting ahead of time?
Yes, I can make the frosting a day in advance and store it in the refrigerator. I bring it to room temperature and stir before spreading on the brownies.
Can I use frozen strawberries for the frosting?
Yes, but I thaw and puree them first to ensure a smooth consistency.
Can I make the brownies without cutting them into shapes?
Absolutely. I can frost the brownies as a whole 8×8-inch cake and slice into squares for a simpler version.
How do I prevent the frosting from being too runny?
I make sure to add milk gradually and stop when the frosting reaches a spreadable consistency. Too much liquid can make it runny.
Conclusion
Strawberry Frosted Heart-Shaped Brownies are a fun, delicious treat that combines rich chocolate, sweet strawberry frosting, and playful heart shapes. They are perfect for sharing with loved ones or serving at special occasions. Making them brings joy to the kitchen, and eating them is even sweeter.
Sweet, fudgy heart-shaped brownies topped with creamy strawberry frosting. Perfect for Valentine’s Day, birthdays, or any special occasion that calls for a cute and delicious treat.
Author:Ella
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:1 hour
Yield:10 servings
Category:Dessert, Holiday Treats
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Brownies:
½ cup unsalted butter (melted)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
For the Strawberry Frosting:
¼ cup unsalted butter (softened)
1 cup powdered sugar
1 tablespoon strawberry jam or puree
1–2 teaspoons milk (as needed)
A few drops red or pink food coloring (optional)
Sprinkles (optional, for topping)
Instructions
Preheat and Prepare Pan
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
Mix Wet Ingredients
In a large bowl, combine melted butter and sugar. Stir until smooth. Add eggs and vanilla, mixing until fully combined.
Add Dry Ingredients
Stir in cocoa powder, flour, salt, and baking powder until a smooth batter forms.
Bake the Brownies
Pour batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick comes out with moist crumbs. Let cool completely.
Cut Heart Shapes
Once cooled, use a heart-shaped cookie cutter to carefully cut out brownie hearts.
Make Strawberry Frosting
In a bowl, beat softened butter until fluffy. Add powdered sugar gradually, beating until smooth. Mix in strawberry jam or puree, then add milk as needed for consistency. Add food coloring if using.
Frost and Decorate
Spread frosting over each brownie heart and top with sprinkles if desired.
Notes
Use a small cookie cutter to make mini heart brownies for bite-sized treats.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Strawberry frosting can be made ahead and refrigerated—bring to room temp before using.
For more berry flavor, use fresh strawberry puree. For less sweetness, reduce powdered sugar slightly.
