Super cute and easy Layered Heart Shape Brownies, perfect for celebrating Valentine’s Day, an anniversary, and any other day of love!
I kind of love Valentine’s Day. Okay, I big, fat, puffy heart Valentine’s Day. There are just so many fun things about it, and one of them is that I can use my heart cookie cutters as much as I want. Nothing is safe–I will cut out anything into the shape of a heart! Isn’t everything cuter like that? Well, brownies were on the list this week, and I made the most adorable & yummy Layered Heart Shaped Brownies you’ve ever seen. Best of all, they’re super easy to put together, but look really fancy and will impress anyone you serve them to!
Layered Heart Shaped Brownies
I just love easy these were to make, and they look like I slaved all day! They’re perfect for any Valentine’s Day party, or for serving to your own cute family. Package them up and gift to a friend, teacher, or neighbor…or anyone you want to spread a little love. They would also make the perfect anniversary treat, to make for your special someone!
You can use a brownie mix, or make your own favorite brownie recipe. I’ve done both, and it just depends on my timing and what I have on hand. If I use a brownie mix, Pillsbury or Ghirardelli are my favorite. This option is fast and easy, and you don’t have to worry about many ingredients. My absolute favorite brownie recipe is from Cafe Delights, and it is insanely good. (As in you might eat all the batter before it even gets into the oven, good.) The brownies are incredibly fudgy and rich and full of chocolatey goodness. They don’t take long to make, so if I’m going for the very best brownies, I’ll make this recipe. For this recipe you’ll need: all-purpose flour, cocoa powder, eggs, chocolate chips, large eggs, vanilla extract, butter, sugar, and brown sugar. It’s worth it!
If I use a brownie mix, instead of the 8×8 baking pan it calls for, I spread it out in a 9×13 baking pan so they will be thinner for stacking. If you’re making the recipe from scratch, and it calls for a 9×13 pan, I’d not put in quite as much batter, then alter the baking time to make sure they’re not overdone. Buttercream frosting is my favorite for this dessert, but if you prefer cream cheese frosting, you can certainly make that instead.
Affiliate links are included below for your convenience. Please see my full disclosure.
Heart Shaped Brownies: Perfect for Valentine’s Day or Anniversary!
Once the the brownies are baked and cooled (they won’t take as long to bake, so watch them carefully!), use a biscuit cutter to cut out as many circles as you can. You can use a circle cookie cutter as well, but I love the ridges that the biscuit cutter has, and the cute detail it adds. You’ll need a heart cookie cutter, one smaller than the round biscuit or cookie cutter you used. Another option is to use heart shaped brownies for both layers. You’ll just need two heart cookie cutters, one smaller than the other.
On half of the circles, use your small heart cookie cutter to cut out the middle of the circle, then remove the small heart to use for later. They’re adorable to serve all on their own! Lift brownies that were cut out of the pan. Set down a brownie circle for the bottom layer, frost it, then set the circle with the heart shape cut out of it right on top. Sprinkle a little powdered sugar over each heart brownie, and voila! The most adorable Layered Heart Shaped Brownies ever!! Simple + cute = my favorite!
I just love them! Wouldn’t they make adorable Valentine’s Day gifts too? Wrap a few up and give to someone to spread a little love! They really are so cute and easy, and YUMMY!!
Layered Heart Shaped Brownies
- Your favorite brownie mix or recipe, Link to my favorite recipe is in the notes below.
- Round biscuit cutter
- Heart cookie cutter, smaller than the round one
- 4 cups powdered sugar
- 1/2 cup butter, softened
- 2-4 Tablespoon half and half, or heavy cream
- 1/2 teaspoons vanilla
- Dash salt
- Red food coloring
- Make your favorite brownie mix or recipe and bake according to the temperature listed. To make the brownies thinner for stacking, bake them in a larger baking dish than the recipe calls for, and alter the baking time accordingly. Instead of an 8×8 pan that a brownie mix calls for, pour your brownie batter into a 9×13 prepared pan. If using a 9×13 pan and making brownies from scratch, use about 2/3 of the batter, and put the remaining brownie mixture in an 8×8. Remember to watch baking times closely…you don't want to over bake brownies. Use a toothpick to check the middle.Reduce baking time by about half, then watched them closely until they are done. Let them cool completely.
- While the brownies are baking, make your frosting by beating the powdered sugar and softened butter together in a mixer or in a large bowl (using an electric mixer). Slowly add the half and half in until you have the right consistency–not too thick, and not too thin. Add the vanilla and salt, and beat well. I like to use salted butter, although many bakers use unsalted butter. If you use salted butter, you just need a dash of salt. With unsalted butter you'll need a but more. Add as much food coloring as you want to achieve the right shade of pink.
- Cool brownies completely, then use the round biscuit cutter to cut out as many hearts as possible. Remove them, and place them on a large platter or plate. In half of the circles, use the smaller heart cookie cutter to cut out a heart in the center of the circle. Remove the smaller hearts and set them aside. (You can frost them and serve them separately!)
- Frost the full circle brownies, then place the brownies with the hearts cut out on top. Sprinkle with powdered sugar!