• Preheat oven to 180°C.
• Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving overhang for easy removal.
• In a medium bowl, whisk together the melted butter, oil, granulated sugar, and brown sugar until smooth and glossy.
  ½ cup (113g) unsalted butter, melted, ¼ cup (60ml) neutral oil (vegetable or canola), ½ cup (100g) granulated sugar, ½ cup (100g) dark brown sugar
• Add the eggs and vanilla extract. Whisk well for about 30–45 seconds, until slightly thickened.
  2 large eggs, 1 tsp vanilla extract
• Dissolve the instant coffee powder in 1 tsp hot water. Stir this into the batter.
  1 tsp instant coffee powder, 1 tsp hot water
• Note: The coffee won’t make the brownies taste like coffee. It simply makes the chocolate flavour deeper and richer.
• Sift in the cocoa powder, flour, salt, and baking powder.
  ½ cup (60g) all-purpose flour, 1/8 tsp salt, ¼ tsp baking powder, ⅓ cup (25g) unsweetened cocoa powder
• Gently fold with a spatula just until combined—do not overmix.
• Fold in the chocolate pieces or chips.
  ½ cup (50-80g) chocolate pieces or chips
• Pour the batter into the prepared pan and smooth the top evenly.
• Bake in the middle rack of the oven for 25 to 28 mins or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
• Let brownies cool completely in the pan. This is important for clean heart shapes.
• Tip: Chill the brownies for 20–30 minutes before cutting for extra-clean edges.

Cutting Heart Shapes ❤️

• Once fully cooled, lift the brownies out using the parchment paper and place on a cutting board.
• Lightly grease the heart-shaped cookie cutter, then press firmly into the brownies to cut out hearts.
  Heart-shaped cookie cutter
• Gently push the brownie out of the cutter. Repeat as needed.
• Decorate with heart sprinkles.
  Heart sprinkles