With Valentine’s Day around the corner, it’s about time to make something as sweet as you!  Guys will literally worship you like an Aztec Goddess once they taste these brownies.

Perfectly chocolatey, decadent brownies are a fan favorite and the BEST option. Here’s a teen’s guide to the perfect Valentine’s Day brownies, or brokies (brownie cookies)!

Brownie Batter

6 tablespoons unsalted butter, cut into pieces

¼ cup semisweet chocolate chips, or a 2oz baking bar of chocolate

¼ cup unsweetened cocoa powder 

¼ cup and 2 tablespoons granulated sugar

¼ cup and 2 tablespoons light brown sugar (firmly packed)

1 large egg and half an egg yolk

½ teaspoon vanilla extract

¼ teaspoon fine salt

½ cup all-purpose flour

½ cup (or less) of chocolate chips

[Optional] Valentine’s Day sprinkles 

[Optional] ¼ teaspoon instant espresso powder

Chocolate Frosting

3oz chopped chocolate or ½ cup chocolate chips

½ cup unsalted butter, room temperature

1 cup of powdered sugar 

¼ vanilla extract 

¼ fine salt

1 tablespoon heavy cream

Instructions

Brownies

1. Preheat oven to 350F and line a 9×9 baking pan¹ with parchment paper²
2. Combine butter and 1/2 cup semisweet chocolate chips in a large, microwave-safe bowl.  
3. Microwave for 30 seconds.  Stir well, microwave for another 15 seconds and then stir well again.  Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.
4. Add cocoa powder and instant coffee (if using), stir well.
5. Add sugars, stir until completely combined.
6. Add eggs, one at a time.  After each addition, stir well, and then stir another 30 seconds. Stir in vanilla extract.
7. Sprinkle salt over batter and stir.
8. Add flour, stir until completely combined.  You cannot overmix this batter, make sure it is mixed very well.
9. Stir in chocolate chips.
10. Spread into prepared 9×9 pan.
11. Optional, for crackle-topped brownies: Place pan with batter in refrigerator for 15-30 minutes to chill (you can skip this step if you don’t have the patience to wait).
12. Remove from refrigerator and bake on 350F for 30-35 minutes or until a toothpick inserted in center comes out slightly fudgy, but not wet with batter.
13. Alternatively, dollop 1.5 inch mounds of batter onto a baking sheet and bake for 10-12 minutes.
14. Allow to cool before cutting and serving.

Frosting

1. Place your chocolate in a microwave-safe bowl and microwave for 30 seconds.  Stir well. Return chocolate to microwave and heat for another 15 seconds and stir again.  Continue heating chocolate for 15 seconds, stirring after each, until chocolate is completely melted and smooth.  
2. Allow chocolate to cool for at least 10-15 minutes, stirring occasionally.  You want chocolate to cool so that it is not hot to the touch, otherwise it will melt your butter and sugar and the frosting will not turn out.  
3. While the chocolate is cooling, place butter in a separate bowl and use a stand mixer or electric mixer to beat until creamy.  
4. Add melted, cooled chocolate and stir well.  
5. Gradually add sugar, scraping down the sides and bottom of bowl occasionally so that ingredients are well combined.
6. Sprinkle in salt and vanilla extract, stir well.
7. With mixer on low, gradually add heavy cream to frosting.  Gradually increase speed to high and beat for 30 seconds.

And that’s all! Though it seems complicated, you’ll get the hang of it! As always, be sure to enjoy, and let us know what you want to see next.