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Layered Heart Brownies

Layered Heart Brownies

Kierste Wade | Old Salt Farm
A fun and easy layered brownie dessert that's perfect for Valentine's Day, and any time!
Course Dessert


  • Your favorite brownie mix or recipe
  • Round biscuit cutter
  • Heart cookie cutter smaller than the round one

Buttercream Frosting

  • 4 c. powdered sugar
  • 1/2 c. butter softened
  • 2-4 T. half and half or heavy cream
  • 1 tsp. vanilla
  • Dash salt
  • Red food coloring


  • Bake 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 pan than the recipe calls for, and alter the baking time accordingly. Instead of an 8x8 pan that my brownie mix called for, I used a 9x13 pan, and reduced the baking time by about half, then watched them closely until they were done. Let them cool completely.
  • While the brownies are baking, make your frosting by beating the powdered sugar and softened butter together with a 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. Add as much food coloring as you want to achieve the right shade of pink.
  • Once the brownies are cooled, 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!