Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting.
- In a large bowl, combine the melted butter with 1 3/4 cups of the granulated sugar. Whisk until well combined. In a separate medium bowl, whisk together the unsweetened cocoa powder, salt, and baking powder.1 cup unsalted butter, melted, 1.75 cups granulated sugar, 1 cup unsweetened cocoa powder, 1 teaspoon salt, 1 teaspoon baking powder
- Add the salt, baking powder, and vanilla extract to the butter-sugar mixture. Stir to combine. Then, crack in the four large eggs, one at a time, whisking well after each addition until the batter is smooth and glossy.1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon vanilla extract, 4 large eggs
- Gradually add the all-purpose flour to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing can lead to tough brownies.1.5 cups all-purpose flour
- Fold in 1 cup of the semi-sweet chocolate chips. Divide the batter evenly into two separate bowls.1 cup semi-sweet chocolate chips
- In one of the bowls, add a few drops of red and pink food coloring, along with the remaining 1/4 cup of granulated sugar. Stir gently until you achieve a vibrant pink or red hue. Add more food coloring if needed for a deeper color.Red and pink food coloring (gel or liquid), 0.25 cup granulated sugar
- Pour the unfcolored brownie batter into the prepared baking pan and spread it evenly. Dollop spoonfuls of the colored brownie batter over the top of the unfcolored batter.
- Using a knife or a toothpick, gently swirl the two batters together to create a marbled effect. Be careful not to over-swirl, as this can muddle the colors.
- Sprinkle the white chocolate chips and the remaining 1/2 cup of semi-sweet chocolate chips over the top of the brownie batter.0.5 cup white chocolate chips, 0.5 cup semi-sweet chocolate chips
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Be careful not to overbake, as this will result in dry brownies.
- Let the brownies cool in the pan on a wire rack for at least 30 minutes before cutting. For cleaner cuts, you can chill the brownies in the refrigerator for an additional hour.
- Once cooled, lift the brownies out of the pan using the parchment overhang. Cut into squares and enjoy your festive Valentine's Day treat!
Notes
To keep your Valentine's Day Brownies tasting their best, proper storage is key. You can store them in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual brownies tightly in plastic wrap and then place them in a freezer-safe container or bag. Frozen brownies will stay fresh for up to 3 months.
When you're ready to enjoy frozen brownies, simply remove them from the freezer and let them thaw at room temperature for about 30-60 minutes. If you prefer them warm, you can gently reheat individual brownies in the microwave for 10-15 seconds, or in a low oven (around 300°F or 150°C) for a few minutes until warmed through. This ensures you can savor the rich, fudgy goodness of your homemade Valentine's Day treat anytime.
