Valentine’s Day is all about sweet surprises, and what’s more adorable than handing someone a heart-shaped brownie pop? I still remember the first time I made these, my best friend’s eyes lit up when I surprised her with a batch. They’re like little edible hugs on a stick! Whether you’re baking for kids, your sweetheart, or friends, these heart-shaped brownie pops are the perfect way to spread love. Plus, they’re so easy, even if you’re not a baking pro. Trust me, nothing beats homemade treats made with a little extra heart.
Why You’ll Love These Heart-Shaped Brownie Pops
These brownie pops aren’t just cute, they’re downright irresistible! Here’s why they’ll become your new Valentine’s Day tradition:
- Super easy: Even if you burn toast regularly, you can handle this recipe, it starts with a box mix!
- Instant wow factor: That moment when you pull out a tray of chocolate-dipped hearts? Pure magic.
- Perfect for sharing: Wrap them in cellophane for adorable gifts, or let kids decorate their own.
- Customizable: Swap sprinkles for crushed candy hearts or edible glitter, make them your own!
Seriously, these disappear faster than you can say “Be mine!”
PrintIrresistible Heart-Shaped Brownie Pops for Valentine’s Day
Heart-shaped brownie pops are perfect for Valentine’s Day. These treats are easy to make and great for sharing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 pops 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box brownie mix
- 2 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup chocolate chips
- 1/2 cup sprinkles
- Lollipop sticks
Instructions
- Preheat oven to 350°F.
- Mix brownie mix, eggs, oil, and water in a bowl.
- Pour batter into a greased heart-shaped mold.
- Bake for 20-25 minutes.
- Let cool, then insert lollipop sticks.
- Melt chocolate chips and dip brownie pops.
- Decorate with sprinkles.
- Let chocolate set before serving.
Notes
- Use a toothpick to check if brownies are done.
- Store in an airtight container for freshness.
Nutrition
- Serving Size: 1 pop
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Ingredients for Heart-Shaped Brownie Pops
Grab these simple ingredients, you probably have most in your pantry already! The best part? No fancy baking skills required. Just good old-fashioned chocolatey goodness.
- 1 box brownie mix (I use the fudge-style kind, trust me, it makes all the difference)
- 2 large eggs (room temperature helps them mix smoother)
- 1/2 cup vegetable oil (or melted coconut oil if you’re feeling fancy)
- 1/4 cup water (just tap water is fine, no need for anything special)
- 1 cup chocolate chips (milk, dark, or semi-sweet, pick your favorite!)
- 1/2 cup sprinkles (Valentine’s colors make them extra festive)
- 12 lollipop sticks (find these at any craft store, they’re cheap and reusable!)
See? Nothing complicated here. The brownie mix does most of the heavy lifting, and the rest is just for making them extra special. Now let’s get baking!
Equipment You’ll Need
No need for fancy gadgets here, just a few basics to turn that brownie mix into adorable pops. Here’s what I grab from my kitchen:
- Heart-shaped silicone mold (or a metal one, just make sure it’s got good cavities for shaping)
- Mixing bowl (any decent-sized one will do, I use my favorite chipped blue one every time)
- Whisk or wooden spoon (I’m team wooden spoon, it makes me feel like a real baker!)
- Lollipop sticks (the 6-inch ones work perfectly, don’t forget these or you’ll have brownie hearts instead of pops!)
- Microwave-safe bowl (for melting chocolate, I’ve burned too many bowls to skip this tip)
- Parchment paper (to catch the sprinkles mess, because there will be a mess)
That’s it! If you’ve got a baking sheet, that’s handy for resting your pops while the chocolate sets. Now let’s make some magic!
How to Make Heart-Shaped Brownie Pops
Okay, let’s get to the fun part, turning that brownie mix into adorable, shareable pops! Follow these steps, and you’ll have a batch of Valentine’s-ready treats in no time. Just remember: licking the bowl is totally allowed (and encouraged).
Preparing the Brownie Batter
First things first, let’s make that batter! Here’s how I do it to get the perfect consistency every time:
- Preheat your oven to 350°F (175°C). Trust me, starting with a hot oven makes all the difference!
- In your mixing bowl, combine the brownie mix, eggs, oil, and water. I like to crack the eggs in first, that way I can fish out any rogue shells before adding the rest.
- Mix with a wooden spoon or whisk until just combined. Don’t overmix! A few lumps are totally fine, they’ll bake out, promise.
The batter should be thick but pourable, like a really indulgent pancake batter. If it seems too thick, add a teaspoon of water at a time until it’s just right. Too thin? A sprinkle of flour will fix it. Easy peasy!
Baking and Shaping the Pops
Now for the magic, turning that batter into perfect little hearts. Here’s how to nail it:
- Grease your heart-shaped mold lightly with cooking spray or butter. Get into all those little curves, nothing’s sadder than a stuck brownie!
- Spoon the batter into each cavity, filling them about ¾ full. They’ll puff up as they bake, and we don’t want overflow disasters.
- Bake for 20-25 minutes. Start checking at 20, a toothpick should come out with moist crumbs, not wet batter. (Overbaked brownie pops? Tragic.)
- Let them cool in the mold for 10 minutes, this helps them set. Then, gently pop them out onto a cooling rack.
- Once completely cool, insert lollipop sticks about halfway into each heart. Twist slightly as you push to prevent cracking. If they’re stubborn, a quick dip in melted chocolate first acts like glue!
Pro tip: If any break (it happens!), crumble them over ice cream for an instant Valentine’s dessert. No waste here!
Decorating Heart-Shaped Brownie Pops
This is where they go from cute to “Oh my gosh, you MADE these?!” Follow my foolproof method:
- Melt 1 cup chocolate chips in 30-second bursts in the microwave, stirring between each. Stop when it’s mostly melted, the residual heat will finish the job. (Burnt chocolate = sadness.)
- Holding a pop by the stick, dip and swirl to coat about ¾ of the heart. Let excess drip off, I tap my wrist gently over the bowl like a pro (or at least I pretend to be one).
- Immediately shower with sprinkles before the chocolate sets. Work over parchment paper for easy cleanup, those sprinkles get everywhere!
- Stick pops upright in a foam block or jar to dry. If you’re impatient like me, a quick 10 minutes in the fridge speeds things up!
Want them extra fancy? Drizzle with contrasting melted chocolate using a zip-top bag with the corner snipped off. Instant bakery-worthy flair!
Tips for Perfect Heart-Shaped Brownie Pops
After making these for years (and yes, having a few flops along the way), I’ve picked up some tricks that guarantee perfect pops every time. Here’s what I wish I’d known that first Valentine’s Day!
- Toothpick test FTW: Poke the center of a brownie at 20 minutes, if it comes out with a few moist crumbs, they’re done. Clean? Overbaked. Wet batter? Give ’em 2 more minutes.
- Cooling is non-negotiable: Trying to dip warm brownies? Disaster. They’ll crumble. Wait until they’re completely room temp, patience pays off!
- Chocolate too thick? Stir in a teaspoon of coconut oil to make it smoother for dipping. Too thin? Add more chips gradually until it coats a spoon nicely.
- Sprinkle strategy: Hold the pop over a bowl when adding sprinkles, catch the extras to reuse. Kids love this job (just maybe not near your white couch).
- Stick slip? If pops keep sliding down sticks, chill them for 10 minutes first, the firmness helps. Or dab a bit of melted chocolate where the stick goes in as “glue.”
My biggest tip? Have fun with it! Even the “ugly” ones taste amazing, just cover imperfections with extra sprinkles. They’re homemade, not store-bought, and that’s what makes them special. For more fun Valentine’s baking ideas, check out these Valentine’s Day Oreo Stuffed Cookies.
Variations for Heart-Shaped Brownie Pops
Once you’ve mastered the basic version, it’s time to play! These brownie pops are like a blank canvas, perfect for getting creative. Here are my favorite twists that always impress:
- White chocolate dream: Swap the milk chocolate coating for white chocolate and add a drizzle of pink candy melts. Looks fancy, takes zero extra effort!
- Nutty love: Roll the chocolate-dipped edges in finely chopped pecans or hazelnuts instead of sprinkles. Gives that perfect crunch.
- Cookie crumble: Crush up Oreos or sandwich cookies and press them onto the wet chocolate. Kids go wild for this one!
- Grown-up glam: Add a pinch of espresso powder to the brownie batter or use dark chocolate with sea salt flakes for dipping. Sophisticated yet simple.
- Berry blast: Mix freeze-dried strawberry powder into your white chocolate coating, pretty pink color with natural fruit flavor!
The best part? You can mix and match these ideas. Half the batch with nuts, half with sprinkles, whatever makes your Valentine smile. I once did a “his and hers” set with dark chocolate for him and pastel sprinkles for me. Because really, any excuse to eat more brownies is a good one! If you enjoy chocolate treats, you might also like these Chocolate Chip Cookies with Heart Sprinkles.
Serving and Storing Heart-Shaped Brownie Pops
Okay, you’ve made these adorable brownie pops, now how do you show them off? Here’s how I present and keep them fresh (though let’s be honest, they rarely last long enough to worry about storage!).
Presentation magic: Stick them in a foam block covered with pretty paper for instant Valentine’s decor. Or wrap individually in cellophane bags tied with ribbon, perfect for classroom treats or coworker surprises. My favorite trick? Arrange them in a flower pot filled with candy hearts, it looks like a bouquet of chocolatey love! For more presentation inspiration, check out recipes from Family Tastes.
Storing secrets: These keep best in an airtight container at room temp for up to 3 days. Layer them between parchment paper so they don’t stick together. If your kitchen runs warm (or you went heavy on the chocolate coating), pop them in the fridge, just let them come to room temp before serving for the best texture.
Freezer-friendly: Yes! Freeze undecorated brownie hearts for up to 2 months, thaw, then dip and decorate when needed. Already decorated? Freeze on a parchment-lined tray first, then transfer to a container. They’ll keep frozen for a month, perfect for sneaky Valentine’s prep!
Pro tip: The sprinkles might bleed color slightly after a day or two, still tasty, just not as photogenic. If you’re baking ahead, store undipped brownies and decorate the day of serving for maximum wow factor. Now go share the love, one pop at a time!
Nutritional Information
Okay, let’s be real, these are treats, not health food! But if you’re curious (or tracking), here’s the scoop per pop. Remember, these are estimates, your exact amounts might vary depending on brands and how generous you are with those sprinkles!
- Calories: About 180 per pop
- Sugar: 15g (worth every sweet bite!)
- Fat: 9g (mostly from that delicious chocolate)
- Carbs: 25g (brownie goodness right there)
- Protein: 2g (surprising little boost!)
Nutritional disclaimer: These values are estimates based on standard ingredients. Your actual numbers may vary depending on specific brands, substitutions, or how much chocolate ends up on your fingers instead of the pops! For exact counts, use a nutrition calculator with your exact ingredients.
My philosophy? Life’s too short to stress over dessert calories on Valentine’s Day. Share them with someone special, and those numbers magically don’t matter anymore! If you are looking for other Valentine’s treats, consider trying these Heart-Shaped Sugar Cookies with Pink Icing.
Frequently Asked Questions
I’ve gotten so many questions about these brownie pops over the years, here are the ones that pop up most often! (See what I did there?) If you’re wondering something, chances are someone else is too.
Can I use homemade brownie batter instead of a mix?
Absolutely! My from-scratch brownie recipe works beautifully, just bake it in the heart mold same as the box mix. The key is using a batter that’s slightly denser than usual so it holds the stick well. Pro tip: Underbake by a minute or two for extra fudgy pops!
How long do these brownie pops last?
At room temp, they’re best within 3 days (stored in an airtight container). But let’s be honest, they rarely last that long! For longer storage, freeze undipped brownie hearts up to 2 months, then decorate when ready to serve. Already decorated? They’ll keep frozen for about a month, just thaw at room temp.
My chocolate coating is too thick, help!
Easy fix! Stir in a teaspoon of coconut oil or shortening to thin it out. If it’s still stubborn, microwave for 5 more seconds and stir again. The perfect dipping consistency should coat a spoon smoothly but not run off like water. Trial and error is part of the fun, I’ve had my share of chocolate disasters!
Can kids help make these?
Oh my gosh, yes! This is one of my favorite recipes to make with little helpers. They love stirring the batter (supervised, of course), and decorating is their specialty. Just assign the sprinkle showering job, it’s messy but worth the giggles. Bonus: They’re more likely to eat what they helped create!
What if I don’t have a heart-shaped mold?
No worries! Use a square baking pan, then cut cooled brownies into hearts with a cookie cutter. Or get creative, round pops are just as delicious! You can even shape the batter into balls before baking for classic cake pop vibes. The shape is fun, but the taste is what really matters. If you are looking for other fun Valentine’s desserts, check out these Red Velvet Crinkle Cookies.