With Valentine’s Day just around the corner, we thought it would be a good time to share our favorite Chocolate Chip Brownies recipe. Moist and delicious fudge brownies cut out in a heart shape and topped with chocolate icing and Valentine’s Day sprinkles.
The perfect dessert recipe to share with your loved ones. Of course, you can skip cutting them into heart shapes and make these brownies any time of the year as well.
But what really makes this dessert special is the multiple layers of chocolate. First, you have the fudge brownies themselves. Then chocolate chips are added to the batter before baking. And finally, there is dark chocolate icing on top of the brownies.
It is a chocolate lover’s dream recipe! Plus, it is super easy to make. Of course we could have used our Homemade Fudge Brownies recipe. But sometimes, it is nice to use a boxed brownie mix instead.
And because we doctor up the pre-made mix, I still feel like it is a special, homemade dessert.
Chocolate Chip Brownies Recipe
Family Size Chewy Fudge Brownies Mix
Semi sweet chocolate chips
Dark Chocolate wafers
Valentine’s Day. themed sprinkles (optional)
Preheat your oven to and spray a 11 x 9 baking dish with cooking spray and line it with parchment paper. Set aside.
Then in a large mixing bowl add the brownie mix, water, oil and eggs and mix by hand until the lumps are no longer present. Next fold in the semi sweet chocolate chips into the brownies batter and mix until well incorporated.
Now it is time to spread the mixture in the prepared baking pan.
*If you do not have a 11 x 9 baking dish, you can also use a half a sheet pan. However, do not spread the brownie mixture edge to edge. Instead, spread the batter so it covers about 3/4 of the pan. Because the batter is thick, it doesn’t spread very much during the baking process.
Place the pan in the preheated oven for about 30 minutes, or until a toothpick placed in the center of the brownies comes out clean. Remove from the oven and let the brownies cool completely.
Cookie Cutter Advice
Pull the brownies out of the pan using the parchment paper. Then use a heart shape cookie cutter to cut out the brownies. It is best to alternate each cut, from top to bottom, to get the most brownies and decrease waste.
*Although I used a large heart shaped cutter for my Valentine’s Day brownies, I would recommend to use a smaller, 2.75 inch heart shaped cookie cutter instead. Not only will you get more brownies, they will also be easier to handle when you dip them in the chocolate icing.
Of course, you can simply cut the brownies in squares if you prefer, especially if are not making these chocolate chip brownies for Valentine’s Day.
Once the brownies are cut place them in the freezer for 30 minutes. In the mean time line a baking sheet with foil and place a non-stick wire rack in the center of the pan.
Melt the chocolate wafers either by microwaving them in 15 second increments, stirring in between or by using double broiler. Dip the top side of the cold brownie hearts into the melted chocolate . Allow the excess chocolate to drip off and place them on cooling rack so that any excess chocolate can drip away from the brownies.
If you are adding sprinkles, do so right after the icing is put on top. Repeat this process with each brownie. Then place the tray of brownies in the fridge for 10-15 minutes to ensure the chocolate sets up properly.
Store in a sealed container at room temperature until ready to serve.
These chocolate chip brownies also make great edible gifts for your loved ones. Simply wrap them in cellophane baggies and pass them out to your family and friends.
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- 1 box of Family Sized Duncan Hines Chewy Fudge Brownies
- 3 eggs
- 1/4 cup water
- 1/2 cup vegetable oil
- 1/2 cup semi sweet chocolate chips
- 3/4 cups Ghiradelli Dark Chocolate wafers
- Valentine's Day. themed sprinkles (optional)
- Preheat your oven to 350°F (180°C). Spray a 11 x 9 dish with cooking spray and line it with parchment paper.
- Mix the brownie mix with the water, oil and eggs by hand until the lumps are out.
- Fold in the semi sweet chocolate chips and then spread the mixture in the prepared pan.
- Bake in the preheated oven for about 30 minutes, or until a toothpick placed in the center of the brownies comes out clean. Remove from the oven and let the brownies cool completely.
- Using a heart shape cookie cutter, cut out the brownies. It is best to alternate each cut from top to bottom to get the most brownies. (see picture in the article).
Place the brownies in the freezer for 30 minutes.
- Line a baking sheet with foil and place a cooling rack in the center of it. Set aside.
- Melt the chocolate wafers either by microwaving them in 15 increments, stirring in between or by using double broiler.
- Dip the top side of the cold brownie hearts into the melted chocolate or drizzle the chocolate on top. Allow the excess chocolate to drip off and place them on cooling rack so that any excess chocolate can drip away from the brownie and immediately add the sprinkles. Repeat with each brownie.
Place the tray of brownies in the fridge for 10-15 minutes to ensure the chocolate sets up. properly.
- Store in a sealed container at room temperature until ready to serve or wrap individually for gifts.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 326Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 86mgSodium: 127mgCarbohydrates: 23gFiber: 1gSugar: 13gProtein: 5g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.