Brownie Hearts

Emily Davenport
Servings

16 servings

Prep Time

25 minutes

Calories

164

Cuisine

British

Category

Baking, Cakes

These beautiful Brownie Hearts are perfect as a Valentine's or Mother's Day gift. A Dairy Diary recipe.


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Brownie Hearts

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

Directions

  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
  4. leave to set. Dust with icing sugar to serve. Keeps for 2 days in an airtight container.

Brownie Hearts

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