Yield: 24 brownies

Valentine Brownies

Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 15 minutes
Total Time 1 hour 5 minutes

These Valentine's Brownies look amazing and taste even better. Homemade brownies are drizzled with melted chocolate and garnished with sprinkles. The perfect sweet treat for February 14th!


For the Brownies

  • 1 cup unsalted butter
  • ½ cup semi-sweet chocolate morsels
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder

For the Garnish

  • 5 ounce Ghiardelli Dark or Milk Chocolate Melting wafers (about half of a package of wafers)
  • Additional melting wafers in red, pink or white (optional)
  • Valentine’s Sprinkles


  1. Preheat oven to 350°F. Line a 13x9- inch baking dish with parchment paper. Set aside.
  2. In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
  3. Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
  4. Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR.
  5. Pour batter into dish and bake for about 22-24 minutes. Remove from oven and cool completely before decorating.
  6. Cut cooled brownies into squares. 
  7. Melt wafers according to package directions. Line a cookie sheet with parchment paper. Drizzle with melted chocolate as desired. Immediately decorate with sprinkles and transfer to a clean sheet of parchment paper to allow the chocolate to harden.


  • PRO TIP:  When decorating with the colored candy melts, I found that transferring it to a ziplock bag with the corner cut off was the best way to drizzle the tops. It can get “clumpy” coming off a spoon and doesn’t look as pretty. 
  • These can be made in ONE bowl. Whether you use a medium sized saucepan, or microwave safe large bowl...clean up is a breeze!
  • I use semi-sweet or dark chocolate chips in my brownies, use what you have on hand! You can even toss some in at the end to make them chocolate chip brownies! Or toss in some walnuts for some nutty brownies!
  • LINE your baking dish with parchment paper (or foil). Not only does it make clean up easier, but you can just lift your brownies out of the pan and cut them!
  • DO NOT OVER STIR. When you add in the dry ingredients, use slow but big stirs to incorporate the dry into the wet. Just when you see no more dry, STOP STIRRING!
  • Want to eat them sooner? Chill them in the refrigerator so they are easier to cut. Want to make a brownie ice cream sundae? Eat them warm!
  • STORAGE: Store brownies in airtight container at room temperature for up to a week. Or freeze for up to 3 months.
  • MAKE THICKER: Make the borwnies in a 9-inch square dish lined with parchment paper for thicker brownies. Bake in 350 degree oven for 35 minutes.

Nutrition Information:



Serving Size:

1 brownie

Amount Per Serving: Calories: 235Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 65mgCarbohydrates: 30gFiber: 1gSugar: 23gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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