12 Feb 2015 Bake Sweet
If you’re going to woo someone (whatever you interpret that to mean!) for Valentines then chocolate will be the winner hands down. These brownies are actually better a day or two after making so get organised and make in advance, leaving nothing to do on Valentines day but love.
Preheat the oven to 170C (150 Fan / Gas Mark 3). Grease an 18cm (7 in) square cake tin, line with parchment and grease again.
Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water.
Meanwhile, beat the eggs and sugar together in a large bowl until smooth. Pour the melted chocolate into the egg mixture, add the hazelnuts and cherries and stir everything together.
Sieve the flour, baking powder and salt over the mixture and gently fold through. Pour the mixture into the prepared cake tin and bake for 30 minutes, until a skewer comes out just slightly wet.
Remove from the tin when cool enough to handle and leave to completely cool on a wire rack. Use a heart shaped cutter measuring 4cm at its widest point to cut hearts from the brownie. Dust with icing sugar and give to your sweetie in pretty packaging.
Photo © Cliona O’Flaherty
Makes about 18 hearts
200g dark chocolate (at least 70% cocoa), broken into small pieces
100g unsalted butter + extra for greasing
125g dark muscovado sugar
50g roasted hazelnuts, roughly chopped
50g dried cherries, halved
50g plain flour
½ tsp baking powder
Icing sugar for dusting