Valentine’s Brownies, the Easy Way
Because a good dessert doesn’t need to be complicated.
I used to think everything I baked at home had to be made from scratch — with the possible exception of puff pastry.
I’m here to tell you I was wrong.
A good-quality boxed brownie mix made with a few easy but meaningful upgrades completely changed my mind. The results were genuinely great and they actually taste homemade.
This is the recipe for when you want something festive without overthinking it. Let’s make brownies!
Start with a good mix. I like Betty Crocker Supreme Original or Ghirardelli Ultimate Chocolate — both are reliable and easy to find.
You’ll also need eggs, vanilla, butter or oil, chocolate, nuts if you like them, and an assortment of your favorite Valentine’s candy. The substitutions in the recipe are optional, but highly recommended. All are easy and make a noticeable difference.
These brownies look like you tried harder than you did, which is excellent, obviously.
Stir the ingredients together, spread the batter into a prepared pan, and bake. It’s that simple!
Once cooled, cut the brownies into nine slices and move on to the easy (and fun) part: decorating.
Just melt some chocolate, drizzle it over the brownies, and gently press on whatever candy you like — pieces with a flat bottom work best.
As the chocolate cools, everything sets into place. The candy does all the decorating for you, plus, these are fun to make.
This is one of those shortcut recipes you’ll come back to when you want something festive but not fussy — or when you promised to bring dessert and then remembered you were tired.
I’ve made these for office bake sales, potlucks, last-minute BBQ’s, and all kinds of get-togethers where homemade is appreciated but perfection isn’t required. They’re styled for Valentine’s Day here, but the idea works year-round.
Folks, these are brownies you can take full credit for.
If Valentine’s Day isn’t your thing, try this turtle-style version instead, with plenty of gooey caramel, toasted pecans, and, of course, more chocolate. Have fun with it!
Thanks for reading — hope this one comes in handy. See you back here next time…
VALENTINES BROWNIES
1 boxed brownie mix, such as Betty Crocker Supreme Original or Ghirardelli Ultimate Chocolate
Water, oil, and eggs, in the amounts listed on the package directions for the brownie mix you’re using, with the following substitutions and notes:
Instead of water, use cold-brewed coffee (regular or decaf), Kahlúa coffee liqueur, or milk.
Instead of vegetable oil, use melted and cooled butter, olive oil, avocado oil, or extra-virgin coconut oil.
For a more cake-like brownie, add a second egg.
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips, melted
1/2–3/4 cup seasonal Valentine’s candy
Directions
Follow the package directions for pan size, oven temperature, and baking time. Preheat the oven and line the baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Prepare the brownie batter according to the box directions, using the substitutions noted for the water, oil, and eggs. Stir in the vanilla extract.
Pour the batter into the prepared pan and bake according to the package directions, checking for doneness about 5 minutes before the suggested bake time. Insert a butter knife into the center — if it comes out mostly clean, with a few moist crumbs, the brownies are done. Remove from the oven; they will continue to set as they cool.
Let the brownies cool completely. For cleaner slices, refrigerate for about 30 minutes once they’ve mostly cooled.
Melt the chocolate chips in a double boiler or in the microwave in a heat-safe bowl. Microwave in 20–30 second intervals, stirring between each, until melted and smooth.
Cut the brownies into nine pieces. Drizzle with the melted chocolate and decorate with candy while the chocolate is still warm. Let the brownies set in the refrigerator for 15–20 minutes, or at room temperature for 30–60 minutes.