Valentine’s Day is the perfect time for a decadent, rich chocolate dessert to share with a loved one. These easy fudgy brownies are cut with a heart shaped cookie cutter and drizzled with a chocolate glaze to give a sophisticated flare. Don’t have much time? Purchase a brownie mix and you will get the same wonderful effect.
Makes 6
Ingredients:
125 ml (1/2 cups) unsalted butter
125 ml (1/2 cup) brown sugar
250 ml (1 cup) semi-sweet chocolate chips
2 eggs
175 ml (3/4 cup) flour
5 ml (1 tsp) baking powder
1 ml (1/4 tsp) salt
125 ml (1/2 cup) chopped pecans or walnuts
Heat oven to 190º C (375º F). In a saucepan, melt butter and sugar over medium heat. Remove from the heat and add chocolate chips until melted. Add eggs and beat well.
Combine flour, baking powder, salt and nuts, and beat into the chocolate mixture until smooth. Spread in a greased 23 x 23-cm (9-inch) square pan. Bake for about 25 minutes.
Cool and cut into heart shapes with an 8-cm (3-inch) cookie cutter. Serve on individual plates and drizzle chocolate glaze over top. Decorate with fresh fruit.
Chocolate glaze: Melt 50 ml (2 ounces) bittersweet chocolate, cut into small pieces, and 25 ml (2 tbsp) butter over low heat. Remove from heat and stir in 175 ml (3/4 cup) sifted confectioners sugar and approximately 20 ml (4 tsp) hot water.
Makes 6
Ingredients:
125 ml (1/2 cups) unsalted butter
125 ml (1/2 cup) brown sugar
250 ml (1 cup) semi-sweet chocolate chips
2 eggs
175 ml (3/4 cup) flour
5 ml (1 tsp) baking powder
1 ml (1/4 tsp) salt
125 ml (1/2 cup) chopped pecans or walnuts
Heat oven to 190º C (375º F). In a saucepan, melt butter and sugar over medium heat. Remove from the heat and add chocolate chips until melted. Add eggs and beat well.
Combine flour, baking powder, salt and nuts, and beat into the chocolate mixture until smooth. Spread in a greased 23 x 23-cm (9-inch) square pan. Bake for about 25 minutes.
Cool and cut into heart shapes with an 8-cm (3-inch) cookie cutter. Serve on individual plates and drizzle chocolate glaze over top. Decorate with fresh fruit.
Chocolate glaze: Melt 50 ml (2 ounces) bittersweet chocolate, cut into small pieces, and 25 ml (2 tbsp) butter over low heat. Remove from heat and stir in 175 ml (3/4 cup) sifted confectioners sugar and approximately 20 ml (4 tsp) hot water.
