Year of Baking: Bake It In A Cupcake’s Conversation Heart Brownie Bites

Don’t forget today’s the last day to enter the FitnessGlo giveaway!

For Valentine’s Day I made a pretty luxurious meal — at least in terms of our weekday meals. I made bacon wrapped filet’s and roasted brussels sprouts, asparagus and baby red & purple potatoes. I apologize in advance for the photos, I forgot to take photos in the daytime and I ended up taking them when the sun was setting.

Photo 11

For dessert I went with your typical valentines dessert — chocolate.

A friend from college sent me a link to the Bake It In Cupcake blog a few years ago when I started blogging. I have pinned a ton of the recipes and this year Nick bought me her book.


There were two Valentine’s themed recipes in book, and getting a heart in a cupcake seemed a little complicated…so I went with option two, Conversation Heart Brownie Bites – but since I decided last minute the store I went to was out of conversation hearts, so I picked up a bottle of white, red & pink jimmies (or sprinkles from you non-New Englanders). I also only had one mini-muffin pan and you need two for this recipe, so I made muffin size brownies.



4 ounces of unsweetened chocolate, broken or chopped into small pieces
3/4 cup (1 1/2 sticks) unsalted butter
2 cups granulated sugar
3 large eggs
1/2 teaspoon salt
1 teaspoon vanilla
1 cup unbleached all-purpose flour
1 cup conversation heart candies, plus more for garnish


1. Preheat oven to 350 degrees
2. Line 2 miniature muffin tins with paper liners
3. Place the chocolate and butter in a microwave-safe bowl and microwave on high for 45 seconds
4. Stir and microwave for 45 more seconds
5. Continue to stir the butter & chocolate until the chocolate is melted
6. Using a wooden spoon stir in the sugar — it will be thick and grainy and the sugar should be evenly distributed
7. Stir in the eggs in one at a time until the mixture is smooth
8. Add the salt & vanilla and stir for 20 seconds
9. Last – stir in the flour, until just combined — do not over stir.
10. Use a 1-inch cookie scoop and spoon the batter into the muffin tin cups so they are about 3/4 full.
11. Press a few of the candy hearts into the top of each brownie, with the words facing up, do not cover them.
12. Bake for 20 minutes or until the brownies have set
13. Allow the brownies to cool for 10 minutes before moving them to a wire rack

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I used one regular size muffing tin for 12 brownies, I also used semi-sweet chocolate because I did not have unsweetened chocolate (even thought I did not — whoops).

The brownies turned to be very sweet but not too bad, I also felt like it would have been fine with just one stick of butter, I felt like the butter taste was very strong.

What I did love was the that the brownie was nice and chewy on the outside but nice and soft on the inside. Next time I would definitely make them in a mini tin since the large size was a bit much. As much as I loved these, the Flour brownies are still my favorite though.

Check out more great eats on Jenn’s site for WIAW

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