Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Heart-Shaped Brownies with Salted Caramel and Chocolate Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 8 reviews
  • Author: Lora
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these rich and fudgy Heart Shaped Brownies featuring a luscious blend of semi-sweet and milk chocolate chips. Baked to perfection with a tender crumb and topped with creamy chocolate ganache, salted caramel drizzle, and a sprinkle of flaky sea salt, these brownies are a decadent treat ideal for special occasions or whenever you crave a chocolate indulgence.

Ingredients

Brownies

  • 2 2/3 cups White granulated sugar
  • 4 Large eggs (cold)
  • 2 Egg yolks (cold)
  • 10 TBSP Unsalted butter (melted)
  • 2/3 cup Oil (canola or vegetable)
  • 2 tsp Pure vanilla extract
  • 1 cup All-purpose flour
  • 1 1/2 cups Unsweetened cocoa powder
  • 2 TBSP Cornstarch
  • 1/2 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 1 cup Milk chocolate chips
  • 1/4 cup Mini chocolate chips

Salted Caramel

  • 1 cup White granulated sugar
  • 3/4 cup Heavy cream
  • 2 1/2 TBSP Unsalted butter (room temperature and cubed)
  • 1/2 tsp Salt
  • 1/4 tsp Pure vanilla extract

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips
  • 1/4 cup Heavy cream (room temperature)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Spray a 9 x 13 inch baking pan with non-stick baking spray, then line the bottom and two sides with parchment paper. Spray the parchment paper again to ensure easy removal.
  2. Mix Dry Ingredients: In a mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, cornstarch, and salt. Set aside this dry mix for later incorporation.
  3. Beat Eggs and Sugar: Using a mixer, combine the white granulated sugar, whole eggs, and egg yolks. Beat on high speed for 5 minutes until the mixture becomes very light in color and fluffy, incorporating air for a tender texture.
  4. Add Butter, Oil, and Vanilla: While the eggs beat, melt the unsalted butter in the microwave and allow it to cool slightly. Once eggs are ready, reduce the mixer speed to low and add the melted butter, oil, and pure vanilla extract. Mix until combined, then stop the mixer.
  5. Fold in Dry Ingredients and Chocolate Chips: Gradually add half of the dry ingredients to the wet mixture, folding gently with a rubber spatula to avoid deflating the batter. Add the remaining dry ingredients and continue folding until fully combined. Carefully fold in all the chocolate chips (semi-sweet, milk, and mini chocolate chips).
  6. Bake Brownies: Pour the batter into the prepared pan and bake for 45 to 55 minutes. The edges will be set, and the center should be slightly underdone but not jiggle when shaken. Allow brownies to cool completely on a wire rack; they will finish cooking as they cool.
  7. Make Salted Caramel: In a saucepan over medium heat, pour the white granulated sugar. Stir continuously with a whisk as the sugar clumps and then melts into a smooth amber syrup. Remove from heat after 30 seconds to 1 minute once amber color is achieved. Gradually add cubed butter half at a time, stirring until melted before adding more. Then add heavy cream half at a time, stirring as it bubbles. Finally, mix in vanilla extract and salt. Transfer caramel to a glass container and let it cool completely.
  8. Prepare Chocolate Ganache: Place semi-sweet chocolate chips in a bowl. Heat heavy cream in a saucepan over medium-low heat until it is hot and steaming but not boiling. Pour the hot cream over the chocolate chips and let sit for 1 minute 30 seconds. Stir gently with a rubber spatula until smooth and glossy.
  9. Chill Ganache: Refrigerate the ganache for 45 minutes to 1 hour, stirring every 10 to 15 minutes to achieve a thick, pudding-like consistency ideal for frosting.
  10. Cut and Assemble Brownies: Once the brownies are fully cooled, remove them from the pan and place on a cutting board. Use a 2-3 inch heart-shaped cookie cutter to cut brownies into hearts. Spoon the chilled ganache over each heart-shaped brownie, drizzle with cooled salted caramel, and finish with a sprinkle of flaky sea salt.

Notes

  • Ensure eggs are cold before beating to achieve optimum fluffiness in the batter.
  • Be gentle when folding in dry ingredients to preserve airiness for a fudgy yet tender brownie.
  • Watch the caramel closely as it can burn quickly once it reaches amber color.
  • Use high-quality chocolate chips for the best flavor in both the brownies and ganache.
  • The brownies continue cooking slightly as they cool; avoid overbaking to keep a moist center.
  • Flaky sea salt enhances the sweet-salty flavor balance, but you can omit if desired.

Find it online: https://meallora.com/heart-shaped-brownies-with-salted-caramel-and-chocolate-ganache-recipe/