Brownie Hearts
Emily Davenport
16 servings
25 minutes
164
British
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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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
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."
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.
- 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.