When I came across some small heart-shaped baking tins I immediately knew what I was going to bake for Valentine’s day. Chocolate brownies of course!
It was a lot of fun making these. My only problem was that, because they were so small, I didn’t really need to bake them for so long – except for the deeper heart shaped tin – so they weren’t as gooey as I normally like them – but they were still lovely. So with these smaller baking tins, I turned the oven down a notch and cooked for a shorter time – gas mark 3, 15-20 minutes. (The deeper heart-shaped tin will need a little longer.)
You don’t have to worry about the top being level when you pour the mixture into the tins, as you just need to turn them upside down (once cooled), tap them out and then sieve icing sugar over the top – very easy!
You may need to run a knife or small palette knife gently around the edge of the tin to loosen the edges to make them easier to remove.
As I’ve made them not quite so gooey, I intend eating these with some raspberries, raspberry coulis and cream.
- 185g soft unsalted butter
- 185g best quality dark chocolate
- 3 large eggs
- Half tablespoon vanilla extract
- 250g caster sugar
- 110g plain flour
- Half teaspoon salt
- 150g chopped walnuts
- Preheat the oven to gas mark 3
- Grease heart shaped tins with butter and dust (gently) with flour.
- Melt the butter and chocolate together in a large heavy based saucepan. Don’t let the water touch the pan otherwise the chocolate will become bitter.
- In a bowl beat the eggs with the sugar and vanilla.
- Measure the flour into another bowl and add the salt.
- When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the nuts and flour.
- Beat to combine and then scrape out of the saucepan into the greased tins.
- Place tins in oven and bake for about 20 minutes. (keep checking after 15 mins so that you don't over cook them). Also remember that they will continue to cook as they cool.
- When ready, the tops should be dried to a pale brown speckle, but the middle should still be dark and dense and gooey.
- They are ready when you insert a skewer and it comes out relatively clean. It doesn’t have to be totally clean as you want the brownies to remain soft in the middle.