Brownie Hearts

I sampled this batter and then popped the brownies in the oven. While they were baking I brought Elliot out and sat on the steps.

I waved to people I know and felt good about life. Then I went inside and there was chocolate all over my face. So there ya go.

Sometimes that’s just how it is. Sometimes you’re sitting outside, minding your own business, with chocolate on your face.

These brownies are super good. Martha knows what’s up. So, go ahead and make these jerks. And if you don’t want to cut out shapes, don’t bother. I bet they’ll be equally awesome no matter what shape they are.

Brownie Hearts
Recipe from Martha Stewart


  • 1 cup (2 sticks) unsalted butter
  • 2 1/2 cups brown sugar (I used a mixture of light + dark)
  • 6 oz. unsweetened chocolate
  • 4 large eggs
  • 2 t vanilla extract
  • 2 cups flour
  • 1/2 t kosher salt


  1. Preheat your oven to 325°F. Butter or spray with cooking spray, the bottom of a 9 x 13 inch baking dish; cut a piece of parchment paper to line the bottom of the pan so that it overlaps the two longest sides. (You’ll be able to lift out the brownies with the parchment paper later on.) Press into the greased surface.
  2. In a large microwave-safe bowl combine the 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, stirring until smooth.
  3. Beat eggs and vanilla into the melted chocolate with a wooden spoon. Beat in the flour and salt. Pour batter into the prepared pan, smoothing the top. Bake until a toothpick inserted in the center comes out mostly clean, 35-40 minutes. Allow to cool completely.
  4. Run a knife around the edge of the pan and lift out with the parchment paper. Cut out small heart shapes or any shape of your dreams with a cookie cutter. With the remaining you can form them into 1-inch balls and roll them in cocoa powder. I opted to just leave it as is for brownie-snacking.

It’s springtime outside and on our warm floors.

15 thoughts on “Brownie Hearts”

  1. I hope you did not throw the stuff outside of the hearts. That would be really good in a bowl with milk or in my case, silk. I have some alergy to milk so silk works great. Then after the bowl of brownies and milk are gone, a cup of coffee and a heart brownie would be great. OK, so it is not all in one sitting.

  2. Oh, of course not! Jake ate all the rest of the brownie-ness.

    And I can’t believe you want to eat it all in one sitting! 🙂

  3. LOL…..I was just going to ask you what you did with the leftover edges….Dad beat me to it. And I might be tempted to eat it all in one sitting, although I’d NEVER admit it to anyone, except maybe you. 😉 These brownies do look heavenly and are well worth advertising to all loitering neighbors with a well placed smudge on your beautiful face.

  4. These are absolutely adorable and look so delicious! We are definitely going to have to try them out! We will probably eat them for breakfast… and lunch… and then dinner too! hehehe!

    -Shalane and Jessica

    p.s. We just adore your blog! Keep up the great work!

  5. Shalane and Jessica – Brownies for every meal sounds like the perfect diet to me!

    Bianca – yay! I’m glad you got some of these! <3

  6. Darn! I made your Best Cocoa Brownies recipe again last night, Megan and I wish I’d thought to cut them into shapes! I have a porcupine cutter that would’ve been perfect. Of course, they’ll probably be finished by tonight because Patrick likes them so much. I’ll have to try this recipe next 🙂

  7. Oh, those cocoa ones are total dreamboats. These ones are pretty fun, too though! The truth is, I rarely discriminate against brownies.

    Porcupine shaped brownies would be the very best shape ever!

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