Chocolate Covered Brownie Hearts

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Brownies fill our hearts with love, so it just seemed right to create a heart-shaped Valentine’s Day treat. Almost everyone loves chocolate. It’s actually been scientifically proven that chocolate makes people happy. I won’t bore you with details, but it has to do with releasing endorphins in our brains when we eat it. The chocolatey goodness of brownies can only be made better when covered with a thick chocolate candy layer.  A few sprinkles, toasted walnuts, or an extra swirl of more chocolate elevate these treats to a new dimension of yumminess. 

Baking brownies from a mix gets this recipe off to a stress less start. Sure, you can make your own, but honestly, the boxed mixes make delicious brownies.  If you want, there are a couple of tips to zhoosh up a packaged mix and give it a richer, more homemade taste. Substituting butter for the oil and milk for the water are easy ways to enhance the overall chocolate flavor.  Bake the mix, as directed in a 9×13 pan, and if given a choice, opt to make the cake-like version. It’s essential that the brownies are not just cooled, but they need to be chilled in the refrigerator.  Brownies are much easier to cut into hearts when cold.  

The chocolate candy coating is melted chocolate and white chocolate chips with a little oil.  Melting chocolate chips is easy in the microwave.  It only takes a couple of minutes.  Stirring every 30 seconds is necessary.  When the chips are melted, a little oil is added (a teaspoon at a time) until the mixture is shiny, smooth, and slides off the spoon. 

I experimented with trying to dip the hearts into the bowl of melted chocolate. It didn’t work – trust me, on this.  I found that using a cookie scoop or tablespoon to pour the chocolate over the brownie works the best.  Top with your choice of sprinkles or toasted walnuts before the chocolate hardens.  Sparkles and nuts are fun, but I get the most compliments from the brownies that are simply decorated with chocolate and white chocolate swirls.  Regardless of how you top the chocolate covering, they will be devoured in record time!  As I mentioned, almost everyone loves chocolate

This rates an “Outstanding” on the Impress-O-Meter and a chilled “Relax” rating for Stress.
Chocolate Covered Brownie Hearts
brownie mix, chocolate chips, oil and heart cookie cutter, sprinkles and toasted walnuts.
Prepared brownie mix, chocolate chips, oil and heart cookie cutter are all you need for this fun treat. Optional toppings are sprinkles and toasted walnuts.
Walnuts in a bag and in skillet
If desired, toast walnuts over medium heat for 2-5 minutes
brownies being cut into hearts with a cookie cutter
Chill brownies in the fridge before cutting. Depending on the size of your cookie cutter a 9×13 pan will yield between 8-12 brownies
bowls of chocolate and white chocolate chips before and after heating.
Melt the chips in the microwave, stirring with a spoon or whisk every 30 seconds
Shiny and smooth chocolate mixture
Stir in coconut oil, one teaspoon at a time until the chocolate slides easily off the spoon and is shiny
Using a large table spoon or a cookie scoop, spoon the chocolate mixtures over the brownies. Top with sprinkles and walnuts, as desired.

Chocolate Covered Brownie Hearts

Recipe by Jane BruceCourse: Dessert, TreatsCuisine: AmericanDifficulty: Easy


Prep time



Heart-shaped brownies coated with a rich chocolate candy are an easy treat with a brownie mix and a simple chocolate chip candy coating


  • Baked brownies, from a boxed mix – 9×13 pan (follow directions for cake-like brownies, not fudgy brownies)

  • 12 ounces of white chocolate chips

  • 12 ounces of semi sweet, milk or dark chocolate chips

  • 1Tablespoons of coconut, vegetable or canola oil – divided

  • Optional: Sprinkles

  • Optional: toasted walnuts

  • Special Equipment: Heart-shape cookie cutter


  • Prep work: Bake the brownies as per the instructions on the box. Use the option for cake-like brownies (usually requires 3 eggs) and bake in a 9×13 pan. Thoroughly cool and chill in the refrigerator. Cold brownies are necessary for clean cuts. If desired, lightly toast walnuts over medium heat (see notes)
  • Cut the pan of brownies in heart shapes with a cookie cutter. Remove the hearts from the pan and set on a plate, parchment paper or a cooling rack.
  • Place the semi-sweet chocolate chips in a microwave-safe bowl and place bowl in the microwave and nuke for 30 second on high power. Remove the bowl from the microwave and stir the chocolate. Place the bowl back into the microwave and nuke it for another 30 seconds on high power. Remove the bowl and stir. Return to microwave and continuing cooking on high power in 10 second increments, stirring after each time until the chocolate is smooth and fully melted and smooth. (You may need more or less oil). Do not over cook! Remove bowl.
  • Stir in coconut oil, one teaspoon at a time until the chocolate slides easily off the spoon and is shiny. Repeat process with white chocolate chips.
  • Using a large table spoon or a cookie scoop, spoon the chocolate mixtures over the brownies (coat one third in semi-sweet, one third in white chocolate and one third swirled with both mixtures.)
  • Before the coating hardens, top with sprinkles or toast walnuts as desired.


  • Zhoosh brownie mix by using melted butter instead of oil for a richer chocolate flavor.  Use milk instead of water for a more homemade taste.
  • Cool brownies in the fridge before cutting. If the brownies start to get sticky when cutting, return to the fridge for a few minutes.  Don’t waste the brownie scraps, crumble and use as topping on ice cream.
  • Tip: Place the brownies on a cooling rack before spooning with chocolate. The excess will drip below and pool at the base of the brownie
  • Walnuts can be lightly toasted in a medium skillet over medium heat, stirring occasional, for about 2-5 minutes.  WARNING: Walnuts go from toasted to burnt very quickly!  (Been there, done that)
  • 12 oz is the size of most small chocolate chip bags, however gourmet chips may be less.  No worries, just watch the cooking time and you probably won’t need as much oil. The quality of the chocolate chips will be reflected in the taste of the candy.
  • Always check the instructions on the chocolate chip bag for melting instructions, depending on the ingredients, nuking at 50% power may be necessary to avoid over cooking (you will still need to add the oil after melting)
  • Candy melts can be used instead of chocolate chips. Candy melts come in a wide variety of colors and do not require adding oil.

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