No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Brownie Hearts

  • Prep:
  • Total Time:
  • Yield: Makes 12 hearts
Brownie Hearts

Source: Everyday Food, January/February 2003


  • 1/2 pound (2 sticks) unsalted butter, plus more for cake pan
  • 2 1/2 cups packed light-brown sugar
  • 6 ounces unsweetened chocolate, coarsely chopped
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • Confectioners' sugar, granulated sugar, cocoa powder, for coating bites


  1. Preheat oven to 325 degrees. Butter a 9-by-13-inch cake pan. Cut a piece of waxed paper to fit the bottom, and press it onto buttered surface. In a large microwave-safe bowl, combine butter, brown sugar, and chocolate. Microwave on high for 1 minute; stir. If the chocolate is not softened, continue to microwave at 10-second intervals, removing before completely melted.

  2. Beat the eggs and vanilla into the melted chocolate with a wooden spoon. Beat in the flour and salt. Pour into prepared pan, and smooth the top. Bake until a toothpick inserted in the center comes out almost clean, 35 to 40 minutes. Let cool.

  3. Run a knife around the edge of the pan. Turn the brownie cake out onto a baking sheet, and flip over onto a work surface. Cut out the brownies with a 2 1/2-inch heart-shaped cookie cutter. Dust with cocoa if you like. Form the scraps into 1-inch balls, and roll them in the coating of your choice.

Reviews (15)

  • Sheryll 7 Feb, 2011

    Thank you for the tip pinkcoco. I am going to use one less egg and add some corn oil to make them gooey and heavier. I don't think I can wait another week. probably making them tomorrow. Be still my heart, pixbymarlys, that sounds like heaven right here on earth.

  • KumaHeart 15 Jan, 2011

    wonder if i can make this sugar free and will it taste good.. i can change the brown sugar to truvia or will it taste like not eatable

  • tma 27 Feb, 2009

    Made a couple batches for a wedding reception and cut into little 1" hearts and this recipe is divine for that. I rolled some of the leftovers into 1" balls and froze some of the scraps for later. The texture is very good for cutting.

  • justLaurel 15 Feb, 2009

    babynia - you probably cooked them at least ten minutes too long. When I put a brownie recipe in tins I always start checking at about 15 to 20 minutes. Hope that is helpful.

    ferlie - you are so right! How could I forget? Oh yeah, and the sliced strawberries?

  • babynia 14 Feb, 2009

    Tested the recipe and it turned out rather dry. Lots of crumbs when cutting through. I baked them directly in heart shaped moulds therefore I did get the perfect result without resorting to use of a cutter. Welcome any tips.

  • pixbymarlys 13 Feb, 2009

    I made my own hearts last year. This year I used a tin with 6 hearts and after spooing batter in each heart I pressed in carmel corn to outline the heart and sprinkled some peanuts and chocolate chips in the center. They look very ornate after being baked. I also made a large heart by using one recipe in a heart pan and imbellished with the carmel corn etc to give my grandsons. It's tucked in a large rectangle silver cookie tin lined with red heart paper.

  • ferlie 13 Feb, 2009

    justLaurel, you forgot the whipped cream!!!

  • justLaurel 13 Feb, 2009

    I think you should cut these in half, add marshmallow cream or raspberry jam then dip them in ganache. That would be a dessert worth having!

  • sofiab 29 Feb, 2008

    My family and I agree that these are the best brownies that we've ever made.
    Taste great and easy to make!

  • pinkcoco 16 Feb, 2008

    Very delicious but if you're looking for a fudgy brownie this is not the recipe for you.

  • sissygirlcooks 13 Feb, 2008

    the reason that you butter the pan before the wax paper or parchment is so it sticks to the pan well and enables you to press it into the corners well

  • RosinaRamirez 13 Feb, 2008

    Buttering the pan prevents the wax paper from burning and sticking to the pan. This is the way my mom baked before teflon and non-stick sprays existed. Try i it will work.

  • Sugarplums 13 Feb, 2008

    Why must one butter the pan, then press wax paper on top of the butter? Isn't this redundant? Couldn't one just place the wax paper into the pan? Please advise. Thank you.

  • gissie 13 Feb, 2008

    mjammjam ! my fam love it ,
    thanks Martha for the brownies recepie ,

    Greethings Gissie

  • maricor 12 Feb, 2008

    i do really love brownies....i made it for my niece they all love it....thanks martha....

Related Topics