Preheat your oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper, leaving extra hanging over the sides for easy lifting later. Give the paper a light greasing with butter or non-stick spray so your brownies slide out effortlessly.

In a medium saucepan, melt the chopped chocolate and butter together over medium heat, stirring gently until smooth and glossy. Let it cool just slightly before mixing with the eggs, so your batter stays silky and doesn’t scramble.

In a large bowl, whisk together the 4 eggs, extra yolk, granulated sugar, and brown sugar until smooth and slightly thickened. No fancy tools needed, a simple whisk works perfectly and keeps the texture fudgy and tender.

Pour the chocolate-butter mixture into the egg-sugar mixture and fold gently until just combined. Stop as soon as it looks uniform.

Sift the flour and cocoa powder together, then fold them slowly into the batter. It will be thick, and that’s exactly what we want. Next, fold in the dark chocolate chips and sprinkle a few on top for little melty pockets of chocolate that everyone will love.

Level the batter evenly in the pan before baking until set, about 25 to 30 minutes. The brownies are done when a toothpick placed in the center pulls out with a few damp crumbs, not wet batter. Let the brownies cool completely in the pan.

Lift the cooled brownies from the pan using the parchment overhang and cut them into hearts with a cookie cutter. Melt your pink or red candy melts in short 20-second bursts in the microwave, stirring each time until smooth. Decorate the brownies however you like. Enjoy!