Fudgy Brownie Hearts with Espresso Glaze
If dark chocolate fudgy brownies are your thing, you simply must give these Fudgy Brownie Hearts with Espresso Glaze a try!
I love what the Christmas holiday brings to our kitchen, in terms of baking. But I have an even deeper affection for the treats of Valentine’s Day. The heart shapes. The sentiment of love. And, of course, the chocolate. The darker, the better, if you ask me. And when deepened by the wonderful flavor of coffee…my hook is set.
These Fudgy Brownie Hearts with Espresso Glaze might very well have been created straight out of a dark chocolate and coffee lover’s dream. They’re deep, dark, and oh so fudgy, every bit as wonderful as you could ever imagine.
The hearts shown here are about 3″ wide, a generously sized brownie dessert. They would be such a great treat to serve your sweetheart on Valentine’s Day. Provided your honey likes dark chocolate and espresso, that is. My husband is of the milk chocolate sort, so these were all mine.
Actually, our girls really like these deeper flavors (hooray!). And I made some miniature sized hearts to share with girlfriends when they came over for a celebratory birthday brunch. Really, all you need is a couple bites of awesome chocolate to be content. And I have to say those little fudgy brownie hearts were the perfect end to our late morning meal together.
If fudgy brownies are your thing, too, you simply must give these a try. They’re sweetened with brown sugar and have a hefty amount of espresso powder that lends wonderful depth to the dark chocolate. I also added a nice amount of cinnamon to warm them up. Drizzled with a haphazard, yet pretty and fun, espresso glaze…these fudgy brownie hearts are perfection in every bite.
for the brownies:
- 1/2 c. unsalted butter, diced
- 3 oz. unsweetened chocolate, chopped
- 1 c. brown sugar
- 1/2 c. sugar
- 3 large eggs
- 1 T. instant espresso powder
- 1 tsp. cinnamon, plus extra to sprinkle on finished brownie hearts
- 2 tsp. pure vanilla extract
- 1/4 tsp. salt
- 3/4 c. all-purpose flour
for the espresso glaze:
- 1 tsp. pure vanilla extract
- 1 tsp. instant espresso powder
- 1-1/3 c. powdered sugar
- 2 T. cream
- 1/8 tsp. cinnamon
for the brownies:
- Preheat oven to 325° F.
- Fold a long piece of heavy foil into a 13" wide strip and fit it inside a 9" x 13" metal baking pan, leaving foil overhang on the 2 long sides. Spray the foil lightly with nonstick spray.
- Stir the butter and chocolate in a large heavy saucepan over very low heat until chocolate is melted. Remove from heat and whisk in the sugars, and then the eggs, 1 at a time. Whisk in espresso powder, cinnamon, vanilla, and salt. Then sift the flour over the chocolate mixture and stir to blend well. Transfer batter to prepared pan.
- Bake brownies until slightly puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 20 minutes. Let cool completely in pan on rack.
- Run a knife around the inside edge of the brownie pan. Use the overhanging foil as an aid and gently lift the brownies from the pan. The pan I use produces a brownie that is 1/2" thick. Be sure your heart cutter is taller than 1/2". Press heart cutter (the cutter used in my photos measures 3" wide) firmly into the cooled brownie. Use a thin metal spatula to lift the cutter filled with brownie from the foil. Gently press the brownie out of the heart cutter. Repeat the cutting process until your brownie looks like a big piece of swiss cheese. You should get at least 6 large brownie hearts from a 9" x 13" pan of brownies. Save the brownie scraps for delicious chocolate snacking.
for the espresso glaze:
- In a very small bowl, add espresso powder to vanilla and stir to dissolve. Add powdered sugar to a small bowl, and then stir in vanilla and espresso mixture, cream, and cinnamon.
- Stir until completely smooth, adding more cream if necessary to reach desired consistency.
to assemble brownie hearts with glaze:
from a farmgirl’s dabbles
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 472Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 87mgSodium: 107mgCarbohydrates: 75gFiber: 2gSugar: 62gProtein: 5g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
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