Heart-Shaped Valentine's Brownie (Print Version)
# Ingredients:
→ Brownie Base
01 -
100g dark chocolate
02 -
100g unsalted butter or baking spread
03 -
2 medium eggs
04 -
135g caster sugar
05 -
50g plain flour
06 -
25g cocoa powder
07 -
150g white chocolate chips
08 -
75g Nutella, melted
→ Decoration
09 -
100ml double cream
10 -
100g dark chocolate
11 -
Fresh raspberries
12 -
Sprinkles
# Instructions:
01 -
Preheat oven to 160°C fan. Line a 22.5cm heart shaped tin (or 7-inch square tin).
02 -
Melt butter and dark chocolate. In separate bowl, whisk eggs and sugar until doubled in volume. Fold melted chocolate into egg mixture.
03 -
Fold in flour and cocoa powder. Add chocolate chips. Pour into tin and swirl through melted Nutella.
04 -
Bake 20-22 minutes. Cool completely then refrigerate for two hours.
05 -
Make whipped ganache by melting cream and chocolate, cooling until starting to set, then whipping. Pipe onto brownie and decorate with raspberries and sprinkles.
# Notes:
01 -
Keeps for 4+ days at room temperature
02 -
Can be frozen for up to 3 months
03 -
Nutella can be replaced with different spreads or omitted
04 -
White chocolate chips can be swapped for other varieties