I’ve never gotten all that into Valentine’s Day. I feel if you love someone you should show them throughout the year, and shouldn’t need a special holiday to do it. Still with two grade schoolers and one preschooler in the house I can’t skip it entirely. The kids exchange Valentines with their classmates and have parties in their classroom.
To make the day a little bit special though, I do show my love in the way I know best – baking. We usually don’t have dessert, but on Valentine’s Day I make an exception. Last year I made these heart shaped brownies, and my kids are already asking me if I will make them again this year. So much for the surprise, but yes I will.
That time I used a mix, but have since discovered Katherine Hepburn’s recipe. I don’t know if it really is her recipe, but if you like fudgy brownies you must try it.
What You Will Need:
- 8 T unsalted butter, plus more for greasing
- 2 oz. unsweetened chocolate
- 1 c sugar
- 2 eggs, beaten
- 1/2 t vanilla extract
- 1/2 c chopped walnuts (optional)
- 1/2 c semi-sweet chocolate chips (I like Ghirardelli’s)
- 1/4 c flour
- 1/4 t kosher salt
Note: You can use regular butter, and then skip the extra salt
What You Will Need To Do:
Heat oven to 325 degrees. Grease an 8″ X 8″ baking pan with butter.
Melt the butter and the chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. Add the nuts, if using, the chocolate chips, flour, and salt, stir until incorporated. Pour the batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40-45 minutes. Let cool on a rack. Use a cookie cutter to make the heart shapes. Cut and serve.