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Brownie Hearts

Brownie Hearts

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






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

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.

  1. Reply

    There are lots of lovely recipes and I am enjoying going through them. The chicken and sweetcorn soup from last year was so tasty, especially with egg strands

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