Individual Heart-Shaped Brownie Cakes

Kitchen Cue: To make chopping the chocolate easier for these Individual Heart-Shaped Brownie Cakes, use a serrated knife.

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Yield: 6 cakes Prep 25 mins Start to Finish 50 mins


  • 6 tablespoons  unsalted butter, melted, plus additional for pan
  • 6 ounces  good-quality bittersweet chocolate, chopped
  • 1/3 cup  granulated sugar
  • 1/3 cup  packed light brown sugar
  • 1 teaspoon  vanilla extract
  • 1/3 cup  all-purpose flour
  • 1/4 teaspoon  salt
  • 3 large eggs
  • 14 caramel candies (about 1/2 cup)
  • 2 tablespoons  heavy cream


1. Preheat oven to 350 degree F and arrange in middle of oven. Generously butter or spray a mini 6-heart (1/2 cup) baking pan.

2. Melt chocolate with butter in a small saucepan over low heat, stirring, just until smooth. Remove pan from heat and stir in sugars and vanilla. Stir in flour and salt until just combined. Stir in eggs, 1 at a time, until combined well.

3. Spoon batter into pan and bake until cakes are just set, about 25 minutes. Transfer cakes in pan to rack and cool 5 minutes. Place a rack over cakes in pan and invert. Turn cakes right side up on rack.

4. Melt caramels with heavy cream in a small saucepan over low heat, stirring constantly until smooth, about 6 minutes. Fill a small heavy-duty plastic bag with caramel sauce. Snip off tip and pipe onto serving plate, spelling out L-O-V-E. Serve cakes warm or at room temperature with remaining sauce on the side. Makes 6 cakes.

Nutrition Facts

  • cal.(kcal)470,
  • Fat, total(g)27,
  • chol.(mg)145,
  • sat. fat(g)16,
  • carb.(g)57,
  • fiber(g)1,
  • pro.(g)7,
  • sodium(mg)178,
  • Percent Daily Values are based on a 2,000 calorie diet
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