Valentine's Brownie Hearts ❤️
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.
