Satisfy Your Sweet Tooth This Valentine’s Day With Deliciously Dark Chocolate Brownies

These brownies—covered in deep, dark chocolate ganache and topped with dark chocolate hearts—are for those of us who really, really love chocolate.

These triple-chocolate brownies are covered in ganache and topped with dark chocolate hearts. Joe Lingeman/TCA

Brownies ​​are one of the most beloved Valentine’s Day treats because they satisfy everyone’s hankering for chocolate, you can whip them up in under an hour, and you can adjust the ingredients for any number of crowds (hello, paleo brownies).

These brownies—covered in deep, dark chocolate ganache and topped with dark chocolate hearts—are for those of us who really, really love chocolate, and also for those of us who are a little more cynical about the holiday. (That’s why we’re calling them “Dark Heart Brownies.”) These brownies would also be fun to make if you’re spending the holiday watching horror films by yourself or with your best pals.

Shortcutting the baking process with a box of brownie mix frees you up to focus on what’s really important here: the toppings. In this case, they include a rich ganache, a flurry of festive sprinkles, and dark chocolate hearts, such as Dove Promises.

Dark Heart Brownies

Serves 12

• 1 box your favorite brownie mix
• 14 ounces bite-sized dark chocolate hearts, such as Dove Promises
• 1/2 cup heavy cream
• 1/4 cup red, white, and pink sprinkles

1. Prepare a box of your favorite brownie mix according to package directions, baking them in a 9-by-13-inch baking pan. Set aside to cool for at least 10 minutes. Meanwhile, unwrap 14 ounces chocolate hearts. Set aside 12 for topping. Coarsely chop the remaining chocolates.

2. Make the ganache: Place the chopped chocolate in a medium microwave-safe bowl. Microwave on high in 30-second bursts, stirring between each burst, until the chocolate is mostly melted, 1 1/2 to 2 minutes total. Stir in 1/2 cup heavy cream and microwave for 30 seconds more.

3. Spread the warm ganache over the brownies and press the 12 reserved chocolate hearts into the ganache. Sprinkle with 1/4 cup sprinkles. Cool completely before cutting into 12 squares.

Recipe note: Leftovers can be stored in an airtight container at room temperature up to four days.

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