Heart-Shaped Brookies | Sourdough Valentine’s Day Treat
Heart-shaped brookies combine long-fermented sourdough chocolate chip cookie dough with fudgy brownie batter for an irresistible treat. The cookie border holds its shape perfectly around the rich brownie center, creating the ultimate texture contrast. Perfect for Valentine’s Day or any special occasion.
Servings: 13 brookie hearts
Calories: 380kcal
Equipment
- Large mixing bowl
- Whisk or hand mixer/stand mixer
- spatula
- plastic wrap
- Kitchen scale (recommended)
- Baking sheet
- Parchment paper
- Shallow bowl (for optional sprinkles)
- Cooling rack
Ingredients
COOKIE DOUGH INGREDIENTS
- 113 g unsalted butter melted and cooled slightly (1/2 cup or 8 tablespoons)
- 100 g dark brown sugar packed (1/2 cup)
- 65 g granulated sugar 1/3 cup
- 10 g honey or light corn syrup 2 teaspoons
- 1 large egg room temperature
- 75 g active sourdough starter 100% hydration, fed 4 to 6 hours prior OR 75g sourdough discard (fed within 1 to 2 days) (1/3 cup)
- 6 g vanilla extract 1 1/4 teaspoons
- 220 g bread flour 1 3/4 cups
- 1.5 g instant coffee finely ground dark roast (optional) (1/2 teaspoon)
- 4 g fine sea salt 3/4 teaspoon
- 2 g baking soda 1/2 teaspoon
- 170 g dark chocolate mini chips/regular chips optional chocolate chopped from bars (1 cup) but make sure its a fine chop
BROWNIE BATTER INGREDIENTS
- 77 g unsalted butter 5 1/2 tablespoons
- 63 g semi-sweet chocolate chopped (1/3 cup or about 2 ounces)
- 90 g granulated sugar scant 1/2 cup
- 27 g brown sugar 2 tablespoons packed
- 68 g eggs about 1 large egg plus 1 egg yolk
- 36 g sourdough starter 100% hydration, discard or active (2 1/2 tablespoons)
- 4 g vanilla extract 3/4 teaspoon
- 27 g unsweetened cocoa powder 1/4 cup
- 1.5 g espresso powder optional (1/2 teaspoon)
- 38 g bread flour 1/4 cup plus 1 tablespoon
- 2 g fine salt 1/3 teaspoon
- 54 g dark chocolate chips 1/3 cup
Instructions
COOKIE DOUGH INSTRUCTIONS
- Melt 113g butter in microwave for 30 to 45 seconds or on stovetop. Let cool for 5 minutes until warm, not hot.
- Whisk together melted butter, 100g dark brown sugar, 65g granulated sugar, and 10g honey for about 1 minute by hand until smooth and glossy.
- Add egg and whisk until fully incorporated and glossy.
- Add 75g sourdough starter and 6g vanilla extract, whisk until combined.
- Add 220g bread flour, 1.5g instant coffee, 4g salt, and 2g baking soda and fold with spatula until 80% combined. Streaks of flour are okay.
- Fold in 170g chocolate chips/chunks. Mix until all flour is incorporated. Do not overmix.
- Dump cookie dough onto a large piece of plastic wrap and roll into a log shape, OR press into an 8x8 inch pan, OR leave in bowl. Cover tightly with plastic wrap.
- Refrigerate cookie dough for 8 to 12 hours.
BROWNIE BATTER INSTRUCTIONS
- Melt 77g butter and 63g semi-sweet chocolate together in a saucepan or bowl over gentle heat until smooth. or microwave in 30 second increments stirring between, until melted. Set aside to cool slightly.
- Whisk in 90g granulated sugar and 27g brown sugar while the mixture is still warm, then beat in eggs (68g total) one at a time.
- Stir in 36g sourdough starter and 4g vanilla extract until everything is glossy and cohesive.
- In a separate bowl, combine 27g cocoa powder, 1.5g espresso powder (if using), 38g bread flour, and 2g salt.
- Fold dry ingredients gently into the wet mixture until combined. Do not overmix.
- Fold in 54g chocolate chips.
- Cover the bowl and refrigerate brownie batter for 8 to 12 hours.
ASSEMBLY INSTRUCTIONS
- Day 2: Shape, fill, and bake
- Remove brownie batter from refrigerator and let sit at room temperature while you work with the cookie dough.
- Preheat oven to 340 degrees Fahrenheit.
- Remove cookie dough from refrigerator. Portion dough into 30-gram balls. You will need two 30-gram balls per heart (60 grams total per heart).
- Roll each 30-gram ball into a rope about 6 inches long and roughly half an inch in diameter.
- Optional decorating: If using sprinkles or sanding sugar, place sprinkles in a shallow bowl. Roll each rope gently in the sprinkles to coat. Place rope sprinkle-side up on parchment-lined baking sheet before shaping.
- Shape each rope into half of a heart on the parchment-lined baking sheet. You will need two ropes to make one complete heart. Press the two ropes together at the bottom point to form a complete heart.
- Important shaping tip: Make the top humps of the heart wider and out to the sides rather than tall and narrow. This creates a more recognizable heart shape and provides more room for brownie filling.
- Place baking sheet with shaped cookie hearts in the freezer for 30 minutes to 1 hour. Hearts should be firm and cold.
- Remove chilled cookie hearts from freezer. Working carefully, spoon 1 to 2 tablespoons of brownie batter into the center of each heart, filling to about two-thirds the height of the cookie border.
- Try to keep the brownie batter clean where it meets the cookie edge. If brownie batter gets on the cookie dough, it will bake that way. If you prefer you can wipe away any of the brownie that gets out of place.
- Do not overfill or the brownie may overflow during baking.
- Bake at 340 degrees Fahrenheit for 12 to 15 minutes. Cookie edges should be golden brown and brownie center should be just set. A toothpick inserted into brownie should come out with moist crumbs, not wet batter.
- Let hearts cool on the pan for 15 minutes before attempting to move them. Then transfer to a wire rack to cool completely.
Notes
Active starter vs discard: Active sourdough starter is preferred for the best rise and structure in the cookie dough. However, sourdough discard works beautifully and is a great way to reduce waste. Both work perfectly in this recipe.
Brownie batter will be thick: After the overnight fermentation, the brownie batter will be very thick, similar to thick frosting. This is exactly what you want. The thick consistency prevents the brownie from leaking out of the cookie hearts during baking.
Freezing is essential: The shaped cookie hearts must be chilled in the freezer for 30 minutes to 1 hour before filling. This prevents the cookie dough from spreading into the brownie during baking and maintains clean lines between the two components.
Shape hearts OUT not UP: The most common mistake is making the top curves of the heart too tall and narrow. Instead, shape them wider and out to the sides for a more recognizable heart shape.
Keep edges clean: Try to keep the brownie batter as clean as possible where it meets the cookie edge. If brownie batter gets on the cookie dough, it will bake that way and affect the appearance.
Portioning tip: Each heart needs 60 grams of cookie dough total. However, it is easier to portion the dough into 30-gram balls right away rather than making 60-gram portions and then dividing them. You will need two 30-gram balls to make one complete heart.
Flour substitutions for cookie dough: If using all purpose flour instead of bread flour, use 230g (1 3/4 cups plus 4 tablespoons OR scant 2 cups) all purpose flour. The cookies will be slightly more tender but still delicious.
Flour substitutions for brownie batter: The brownie recipe as written uses bread flour (38g). If using all purpose flour, use about 42 grams.
Instant coffee and espresso powder: The instant coffee in the cookie dough and espresso powder in the brownie batter do not make these taste like coffee. They enhance the chocolate flavor, making it richer and deeper. Both are completely optional.
Baking temperature: The recipe bakes at 340 degrees Fahrenheit, which is a compromise between the cookie and brownie baking temperatures. This allows the cookie to develop golden edges while the brownie bakes through to a fudgy center.
Storage at room temperature: Store baked brookie hearts in an airtight container at room temperature for up to 5 days. The honey in the cookie dough keeps them soft and fresh.
Storage in refrigerator: Brookie hearts can be refrigerated for up to 1 week. Let them come to room temperature before serving for the best texture.
Freezing baked hearts: Cool completely, then freeze in a single layer on a baking sheet. Once frozen solid, transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm gently in a 300-degree oven for 5 minutes.
Freezing unbaked hearts: You can shape the cookie hearts and freeze them unbaked for up to 1 month. Freeze on a baking sheet until solid, then transfer to a freezer bag. When ready to bake, do not thaw. Fill frozen hearts with brownie batter and bake, adding 2 to 3 minutes to the baking time.
Make ahead strategy:
Day 1 - Make and ferment both cookie dough AND brownie batter overnight (20 minutes active time total).
Day 2 - Remove brownie batter from fridge to come to room temp, portion cookie dough into 30g balls, shape into hearts, freeze 30 min to 1 hour, fill with brownie batter, and bake (30 minutes active time).
Decorating with sprinkles: Before shaping the hearts, place your sanding sugar or sprinkles in a shallow bowl. After rolling your cookie dough into 6-inch ropes, gently roll each rope in the sprinkles to coat. Place the rope sprinkle side up on your baking sheet, then shape into the heart. There is no need to brush the cookie dough with water or egg wash.
NUTRITION INFORMATION
Serving Size: 1 brookie heart
Servings Per Recipe: 13
Calories: 380
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
Sodium: 220mg
Total Carbohydrates: 50g
Dietary Fiber: 2g
Total Sugars: 32g
Protein: 6g
Note: Nutrition information is estimated and will vary based on specific ingredients and brands used.
