Valentine's Day is just around the corner and all are running out to make something special...
There is an old saying"the best way to person's heart is thru the stomach" So my Choclate Brownie Hearts is a way to your heart.....
This recipe is from this week's Friday magazine and let it goes as a Valentine gift for all of you..>
100 gms each,butter and chopped dark choclate
1/2 cup caster sugar
2 large eggs
1/2 cup each,plain flour and sifted coca powder
icing sugar,for dusting
Prehear oven to 180 degree C/350 degree F.
Line a 24cm x 16cm baking pan with non-stick baking paper.
Place butter,choclate and caster sugar together in a small saucepan and stir over alow heat until melted and smooth.Remove to a bowl,cool slightly then beat in eggs until well combined.Add flour and coco powder and stir until well combined.Spoon into prepared pan,level the top and cook in the oven for 8-10 minutes until the edges are firm and the centre is just set.Cool completely in pan.Once completly cooled carefully remove brownie from pan and use a heart-shaped cookie cutter to cut out four shapes for serving
Serve hearts dusted with icing sugar.
To Achieve a perfectly strait line when dusting the heart with icing sugar use a piece of paper to cover one half of the heart and a steady hand ,then liberally dust.Carefully pull away paper.
Add a couple of handfuls of fresh raspberries to the brownie batter,then carefully fold through spooning into prepared pan.
Can add chopped nuts into it ,to make a wounderful taste.