Chocolate Valentine’s Day Heart Brownie

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Valentine Day Heart Brownies

Whilst looking through Valentine’s Day recipes on line I came across this recipe and decided I would like to give it a go as it looked really nice.  It was very easy to prepare and as long as you remember to freeze the caramel chocolate prior to beginning the recipe you will breeze through it. 

Brownie ready to bake         Fully baked brownie

Rather than mix in the chopped caramel chocolate as the recipe suggested I put half the mix into the baking tin and then sprinkled over the chocolate.  I then covered the chocolate with the remaining mixture and smoothed it out.

I had decided to bake it for less than the 20 minutes suggested, however on checking the brownie prior to this time I felt that it required the full time.

Close up of caramel chocolate

The caramel chocolate chunks can be seen quite clearly here once cut into the heart shapes.  Of course if you were doing these for any other time than Valentine’s Day you can cut them in any shape you wish.

I hope you enjoy these as we did.

HAPPY VALENTINE’S DAY!!

Chocolate Valentine's Day Heart Brownies
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Ingredients
  1. 150g butter, chopped
  2. 180g dark chocolate, chopped
  3. 1/2 cup caster sugar
  4. 2 eggs, lightly beaten
  5. 1 1/4 cups plain flour
  6. 2 tablespoons cocoa powder
  7. 220g caramello chocolate, frozen, chopped (see note)
  8. Pinch baking powder
  9. Cocoa powder, to decorate
Instructions
  1. Preheat oven to 180°C/160°C fan-forced.
  2. Grease a 18cm x 28cm rectangular slice pan.
  3. Line base and sides with baking paper, allowing a 2cm overhang at long ends.
  4. Place butter and dark chocolate in a medium saucepan and cook over medium heat stirring for 3 to 5 minutes or until smooth.
  5. Remove from heat.
  6. Stir in sugar.
  7. Set aside for 5 minutes.
  8. Whisk eggs into chocolate mixture until combined.
  9. Add sifted flour, baking powder and cocoa and whisk to combine.
  10. Spread half the mixture into prepared pan.
  11. Sprinkle chopped caramel chocolate over base.
  12. Cover with remaining chocolate mixture.
  13. Bake for 20 minutes or until top is firm to touch.
  14. Set aside to cool completely.
  15. Using a 5cm heart-shaped cutter, cut brownie shapes.
  16. Serve dusted with cocoa powder.
Notes
  1. I didn't have a 220g block of caramel chocolate, mine was only 100g and it was still great.
Sweet Saffron Spice http://www.sweetsaffronspice.com/

 

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