Moist and chewy Valentines fudge brownies, frosted with fluffy chocolate buttercream and topped with squares of pink ruby chocolate. This is a fun and easy way to make a Valentine’s Day dessert that everyone will love.
Looking for more Valentine’s Day recipes? You’ll love this red and white cake covered in hearts, ruby chocolate truffles, no bake chocolate cherry cheesecake, and raspberry cream sandwich cookies.
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Why You’ll Love These Brownies
Easy to Make. The brownie batter comes together easily in just a saucepan. After cooking the butter and sugar, you simply add the rest of the ingredients, and the brownies are ready to bake.
Perfectly Fudgy. There’s not a cakey brownie in sight in today’s recipe, just rich, dark fudgy goodness. With their dense texture, these fudge brownies stay soft, moist and chewy for days.
Double Chocolate. There’s no such thing as too much chocolate, and the chocolate buttercream makes these Valentines brownies so deliciously decadent.
See the recipe card at the end of the post for the full ingredients list and instructions.
- Fudge Brownies. I have a post all about my perfectly fudgy brownies. Check out that post for the recipe, step-by-step photos, and FAQs.
- Butter. I use unsalted butter, so if you use salted, be sure to omit the extra salt in the recipe.
- Powdered Sugar. Sweetens and thickens the frosting.
- Cocoa Powder. Use a good-quality Dutch-processed cocoa powder for the best flavor in your chocolate buttercream.
- Meringue Powder. Adds stability.
- Salt. Balances the sweetness and enhances the flavor of the chocolate.
- Vanilla Extract. Flavor.
- Milk. Only add milk if you need it for desired consistency.
- Bake the Fudge Brownies as instructed.
- Cool completely before frosting.
- With an electric mixer, beat all the frosting ingredients (except for the ruby chocolate) for several minutes, scraping the bowl down several times, until light and fluffy. Add the milk as needed for desired consistency.
- Spread the frosting over the cooled brownies, and cut the brownies into squares. For clean cuts, use a large chef’s knife and wipe the knife clean in between cuts.
- Break the ruby chocolate into squares and top each brownie with a square of chocolate.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
What is ruby chocolate?
Ruby chocolate is a new type of chocolate created by Barry Callebaut. He began development in 2004, and ruby chocolate was released to the public in 2017. It’s made from the ruby cacao bean, which gives it a natural pink or mauve color and a fruity flavor.
Where can I buy ruby chocolate?
Ruby chocolate is still fairly new, but I’ve seen it in a few different grocery stores in my area. You can also buy ruby chocolate on Amazon.
What kind of cocoa powder should I use?
Cocoa powder is the star of my brownie recipe, and I use a good-quality Dutch-processed cocoa powder. I’m currently loving the Rodelle brand. It’s what gives the brownies that rich, warm dark chocolate color, and the bitterness of the cocoa powder plays off the sugar to create a perfect balance. I also really love Drost cocoa powder, and this is what I used in today’s photographed brownies. It has a superfine texture and superb, dark chocolate flavor.
Can I double this recipe?
Yes, you can double this recipe and bake it in a 9×13 pan. It should bake for about the same amount of time.
How should I store leftovers?
Store the brownies in an airtight container for up to 5 days. You can also wrap them individually and freeze for 3-6 months, pulling a brownie out to thaw whenever you want a quick treat.
Do these brownies stay soft and moist the next day?
They stay soft, moist and chewy for days! If kept in an airtight container, you’ll have moist, decadent brownies for days after baking them.
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Valentines Brownies with Ruby Chocolate
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
- 8 inch baking pan
- Electric Mixer (Stand or Hand-Held)
- 1 recipe Fudge Brownies
- ½ cup unsalted butter, softened to room temperature
- ¾ cup powdered sugar
- ¼ cup unsweetened Dutch-processed cocoa powder
- 1 tsp meringue powder
- pinch salt
- ½ tsp vanilla extract
- 1-2 tbsp milk, if needed for consistency
- 1 bar Ruby Chocolate
- Bake the Fudge Brownies.
- Cool completely before frosting.
- With an electric mixer, beat all the frosting ingredients (except for the Ruby Chocolate) for several minutes, scraping the bowl down several times, until light and fluffy. Add the milk as needed for desired consistency.
- Spread the frosting over the cooled brownies, and cut the brownies into squares. For clean cuts, use a large chef's knife and wipe the knife clean in between cuts.
- Break the Ruby Chocolate into squares and top each brownie with a square of chocolate.
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