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Valentine's Brownie Hearts ❤️

BROWNIE HEARTS

Makes 16
Time 45 mins plus cooling
Calories 164 per portion
Fat 11.6g (5.7g sat) per portion

 

INGREDIENTS

Butter 150g (5oz) at room temperature

Light muscovado sugar 75g (3oz)

Vanilla extract 1 tsp

Plain flour 110g (4oz)

Cocoa powder 25g (1oz)

Ground almonds 75g (3oz)

Egg 1 large, yolk only

Dark chocolate 25g (1oz), melted

Freeze-dried crushed raspberries 2 tsp

Edible heart sprinkles 2 tsp

Icing sugar for dusting

 

INSTRUCTIONS

1.      Preheat oven to 170°C/150°fan/Gas 3 and line a baking sheet with baking paper. In a bowl, cream butter, sugar and vanilla with an electric whisk. Sift over flour and cocoa, stir in ground almonds and mix to crumbs. Stir in yolk and mix to a soft dough. Spread out to a 20cm (8in) square on lined baking sheet.

2.      Bake for 20 minutes. Cool on the baking paper on a wire rack. Slide paper onto a board and cut out heart shapes using a 5cm (2in) cutter. Transfer to a wire rack.

3.      Spoon chocolate into a paper piping bag, pipe zig-zags over hearts or ice a stripe of chocolate across each heart. Sprinkle with crushed raspberries and heart sprinkles; leave to set. Dust with icing sugar to serve. Keeps for 2 days in an airtight container.

Cook’s Tips

Use crushed crystallised rose petals or violets instead of raspberries, if you like.

Delivering quality to the North West