Elizabeth Karmel's Recipe for Heart Brownies

I first created this recipe for my oldest nephew, August. When he was a year old, he exhibited an interest in cooking, and his doting aunt (me) jumped at the opportunity. I didn’t want to make a traditional kids recipe because that wouldn’t be any fun to eat]for the adults so I came up with this one-bowl recipe that can be stirred together simply with a blending fork or a wooden spoon. It features adult-friendly ingredients like lots of bittersweet chocolate—I like Scharffen Berger or Green & Blacks, 70 and 72 percent, respectively—and walnuts. 

Initially, we made the brownies in a Lekue Silicone Heart Muffin Pan just for fun and because it was close to Valentine’s Day. However, we all loved the result of the individual baked brownies because each piece had great chewy edges and a soft, fudgy inside. Besides tasting great, they look so cute and the individual heart shapes elevate the simple brownie from an afternoon snack to a legitimate dessert.  Needless to say, they became a tradition and August’s favorite sweet.

When I made that first batch, I had no idea that these brownies would become one of my signature recipes. Almost immediately, I started making the brownies with dried cherries and pecans because I love the combination of tart dried cherries and dark chocolate. And, as a Southerner, pecans are like salt and pepper—you put them in everything! I also started adding bits of dried ancho chiles to the mix for a really sophisticated “barbecue” brownie. In fact, these brownies are served at the Manhattan restaurant Hill Country where I am the Executive Chef. But they aren’t made in a heart muffin pan! Those brownies are reserved for family and friends. Click to read the recipe...

Heart Brownies

1        stick unsalted butter, plus a tad more for greasing pan
8        ounces 70-72% bittersweet chocolate, divided
2        large eggs
1 2/3  cups granulated sugar
2        teaspoons real vanilla extract
½       teaspoon fine-grain sea salt
1        cup all-purpose flour
2/3    cup coarsely chopped toasted walnuts or pecans

1. Preheat oven to 350ºF.

2. Melt butter and 6 ounces of chocolate in the top of a double boiler or in a metal bowl set over a saucepan of simmering water.

3. Beat the eggs, sugar, vanilla, and salt until combined. Gradually add the melted butter and chocolate, stirring after each addition. Mix until it is all incorporated. Add flour a little at a time until fully incorporated. Mix in nuts and the other 2 ounces of chocolate that has been chopped into pieces. Stir until batter is evenly mixed. Pour batter into a greased heart-shaped silicone* pan. I like to use the butter left on the paper wrapper or Baker’s Joy to prepare the pans.

4. Bake for 25-30 minutes or until the brownies are pulling away at the sides. The center should be moist but not runny – a little chocolate will cling to a toothpick when it is inserted in the middle and the tops will be have a shiny crust. Do not over-cook, or they will be very hard—and hard to bite into!

5. Allow brownies to cool in a pan for 20 minutes before removing from pan and, if you can, let cool a couple hours before eating.

Makes 14 heart brownies.

Chocolate Cherry Variation:  Add 1/2 cup dried cherries and 2 ounces chopped bittersweet chocolate to the batter, and substitute pecans for walnuts.

Ancho-Chile Cherry Brownies:  Add 2 dried ancho chiles that have been de-seeded, and se-stemmed and ground in a spice grinder to the 1/2 cup dried cherries and 2 ounces chopped bittersweet chocolate.  Mix into the batter at the end.  Remember, the chiles should have a leathery texture and be fruity with a sweet heat, not brittle. 

Equipment Note*:  The silicone pan helps create the perfect texture, and keep the brownies moist, and the flexible mold makes taking them out a breeze.  I highly recommend silicone bakeware for anyone who likes to bake, but not all silicone is created equal!  Be sure to buy Lekue from Spain or Demarle Flexipans from France.  I can’t vouch for all the other silicone bakeware on the market.  The colors look very inviting but I do know people (including my mother!) who have had trouble with other brands.

~Elizabeth K.
Elizabeth Karmel has been the featured guest on many Food Network programs and specials. She has also appeared on the Today show multiple times, CBS The Early Show, MSNBC in-flight programming and local television stations. Her website is GirlsAtTheGrill.com.