Chocolate Dipped Brownie Hearts are the ultimate Valentine’s Day dessert to show your love in the sweetest way. With rich, fudgy brownies dipped in luscious dark chocolate and decorated with heart sprinkles, these treats are as beautiful as they are delicious. Whether you’re baking for your sweetheart, kids, or friends, this easy yet elegant dessert is guaranteed to impress. Made using Duncan Hines Chewy Fudge Brownie mix, this recipe simplifies your baking process without sacrificing flavor. Get ready to win hearts (and taste buds) with these showstopping Chocolate Dipped Brownie Hearts!
Why You’ll Love This Chocolate Dipped Brownie Hearts Recipe
- Perfect for Valentine’s Day or romantic occasions
- Foolproof brownie base using a reliable box mix
- Customizable toppings with sprinkles, crushed nuts, or white chocolate drizzle
- Freezer-friendly for prepping ahead
- Visually stunning yet simple to make
- Kid-friendly and gift-worthy for classroom parties or homemade valentines
Ingredients
- 2 boxes Family Size Duncan Hines Chewy Fudge Brownie Mix
- 6 large eggs
- 1/2 cup water
- 1 cup vegetable oil
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups Ghirardelli Dark Chocolate Melting Wafers (or chocolate bark)
- Heart sprinkles (optional)
Step-by-Step: How to Make Chocolate Dipped Brownie Hearts
- Preheat the oven to 350°F (175°C). Prepare a jelly roll pan (15.5 x 10.5 inches) by spraying it with cooking spray and lining with parchment paper.
- In a large mixing bowl, combine both boxes of brownie mix with water, oil, and eggs. Stir by hand until the batter is smooth and free of lumps.
- Gently fold in the semi-sweet chocolate chips.
- Pour the batter into the prepared pan and spread evenly with a spatula.
- Bake for about 30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Do not overbake.
- Let the brownies cool completely in the pan. Once cool, use a heart-shaped cookie cutter to cut out heart shapes, avoiding the edges for best texture.
- Place the brownie hearts on a tray and freeze for 30 minutes to firm up.
- While they chill, melt the dark chocolate wafers in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Remove brownie hearts from the freezer. Dip one side of each heart into the melted chocolate, letting excess drip off.
- Place dipped hearts on a wire rack or parchment-lined tray. Immediately add heart sprinkles before chocolate sets.
- Continue dipping and decorating the remaining hearts.
- Let the chocolate fully set before storing or wrapping.
Helpful Tips
- Smaller cookie cutters make more treats and ensure richer flavor per bite
- Don’t skip freezing the hearts before dipping—it prevents crumbs and helps chocolate set quickly
- Use high-quality melting wafers like Ghirardelli for a smooth, glossy finish
- Add parchment under your cooling rack to catch chocolate drips for easy cleanup
- Reheat chocolate as needed to maintain smooth dipping consistency
Substitutions And Variations
- Use white chocolate or milk chocolate for a sweeter twist
- Add a few drops of peppermint or raspberry extract to the melted chocolate for flavor
- Substitute heart-shaped candies or crushed freeze-dried berries instead of sprinkles
- Add walnuts or pecans to the brownie batter for crunch
- Swap the brownie mix for a gluten-free version for dietary needs
Storage Instructions
- Store brownie hearts in a sealed container at room temperature for up to 5 days
- For longer storage, keep in the refrigerator for up to 10 days
- To freeze, place hearts in a single layer on a baking sheet until frozen, then transfer to a zip-top freezer bag; store for up to 2 months
- Allow frozen brownie hearts to come to room temperature before serving
Nutritional Information
Approximate per serving (1 brownie heart):
- Calories: 310
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 160mg
- Total Carbohydrates: 37g
- Sugars: 26g
- Protein: 3g
Note: Nutritional values may vary depending on exact brands and ingredient substitutions.
Serving Suggestions
- Package individually in clear treat bags with ribbon for Valentine’s gifts
- Serve on a tiered dessert tray for parties or brunch
- Pair with vanilla ice cream for a decadent dessert
- Use as a place card holder by attaching a name tag to a skewer in each brownie
- Add to dessert boxes or charcuterie boards for an eye-catching touch
Frequently Asked Questions About Chocolate Dipped Brownie Hearts
Can I use homemade brownies instead of a box mix?
Yes, a homemade recipe will work too, just make sure it yields a dense, fudgy texture and fills a jelly roll pan.
How do I stop the chocolate from pooling at the bottom?
Dip one side only and place the brownie on a wire rack to let excess drip off instead of pooling around the base.
Can I make these ahead of time?
Definitely! These freeze well and actually taste great chilled, so they’re perfect for prepping a few days early.
What can I do with the brownie scraps?
Don’t waste them—turn them into brownie truffles by mixing with a bit of frosting and rolling into balls, or layer in a parfait!
Conclusion
Thank you so much for joining me in making these delightful Chocolate Dipped Brownie Hearts! I absolutely love how easy yet impressive they are. The fudgy base, rich chocolate coating, and fun sprinkles make them a treat everyone will fall in love with. Whether you’re sharing them with someone special or treating yourself, I hope these bring as much joy to your kitchen as they did to mine. Happy baking, and thank you for being part of this sweet-loving community!
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Chocolate Dipped Brownie Hearts
- Total Time: 2 hours 30 minutes
- Yield: 15 brownie hearts (depending on cutter size) 1x
- Diet: Vegetarian
Description
Chocolate Dipped Brownie Hearts are rich, chewy treats dipped in dark chocolate and topped with heart sprinkles. A sweet and simple dessert perfect for Valentine’s Day, parties, or gifting! Great for kids and easy to make with a box mix. Make a batch today and spread the love!
Ingredients
2 boxes Family Size Duncan Hines Chewy Fudge Brownie Mix
6 large eggs
1/2 cup water
1 cup vegetable oil
1 cup semi-sweet chocolate chips
1 1/2 cups Ghirardelli Dark Chocolate Melting Wafers (or chocolate bark)
Heart sprinkles (optional)
Instructions
- Preheat the oven to 350°F (175°C). Prepare a jelly roll pan (15.5 x 10.5 inches) by spraying it with cooking spray and lining with parchment paper.
- In a large mixing bowl, combine both boxes of brownie mix with water, oil, and eggs. Stir by hand until the batter is smooth and free of lumps.
- Gently fold in the semi-sweet chocolate chips.
- Pour the batter into the prepared pan and spread evenly with a spatula.
- Bake for about 30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Do not overbake.
- Let the brownies cool completely in the pan. Once cool, use a heart-shaped cookie cutter to cut out heart shapes, avoiding the edges for best texture.
- Place the brownie hearts on a tray and freeze for 30 minutes to firm up.
- While they chill, melt the dark chocolate wafers in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Remove brownie hearts from the freezer. Dip one side of each heart into the melted chocolate, letting excess drip off.
- Place dipped hearts on a wire rack or parchment-lined tray. Immediately add heart sprinkles before chocolate sets.
- Continue dipping and decorating the remaining hearts.
- Let the chocolate fully set before storing or wrapping.
Notes
Use a smaller cookie cutter for more servings and richer bites.
Freeze brownie hearts before dipping to help the chocolate set quickly and cleanly.
Ghirardelli wafers melt smoothly, but chocolate bark works as a budget-friendly alternative.
Don’t toss the scraps! Turn them into brownie truffles or parfaits.
- Prep Time: 1 hour 50 minutes Chill Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie heart
- Calories: 310
- Sugar: 26g
- Carbohydrates: 37g
- Protein: 3g