Preheat the oven to 180°C/350°F/Gas 4. Spray a half-sheet baking pan (approximately 12 x 19) with baking spray then cover with a sheet of parchment paper. Set aside.

Place the butter, sugar, brown sugar, eggs, coffee, and vanilla into a large mixing bowl and beat until combined and fluffy.

Sift or whisk the cocoa powder, espresso grounds, flour, cornstarch, and baking powder into a medium mixing bowl.

Gradually beat the dry ingredients into the wet ingredients.

Spread the brownie batter onto the baking sheet.

Bake in the oven for 22-26 minutes or until a toothpick in the center comes out clean.

Leave to cool completely.

Using a 4-inch heart-shaped cookie cutter, cut out 12 brownie hearts and place them onto a wire rack.

To make the frosting, use an electric stand or handheld mixer to beat the butter and vanilla until light in color.

Gradually beat in the cooled, melted white chocolate.

Beat in the powdered sugar until combined.

Scoop the frosting into the disposable piping bag and cut the tip-off at the end.

Pipe an outline around the edge of the heart-shaped brownies.

Fill in the center with the frosting and smooth with an angled spatula.

Sprinkle some Valentine's Day sprinkles on top.

Enjoy and Happy Valentine's!