Ingredients
Brownie
- 170g plain flour
- 230g butter
- 125g 70% chocolate
- 320g brown sugar
- 1 teaspoon vanilla essence
- 4 medium eggs
- pinch salt
- 1/2 teaspoon baking powder
Buttercream
- 250g butter
- 250g icing sugar
- 10 raspberries
- 1 teaspoon vanilla essence
Chocolate sauce
- 50g dark chocolate
- 25g butter
- 125ml cream
- 1 tablespoon caster sugar
Method
- Place the butter and chocolate in a medium sized bowl, place this over a pot of gently simmering water and melt.
- Once melted add the brown sugar and stir in.
- To this add the eggs and vanilla essence and mix.
- Finally add in the flour, salt and baking powder and fold in until all the flower is incorporated.
- Place this in a lined baking tray (14”x10.5”) and place in a preheated oven at 160ºC for 30 minutes.
- Once baked allow to cool to room temperature and then place in a fridge for 2 hours to firm up.
- When completely cold, taking your heart cutter, Cut out 8 hearts. Keep all the trimmings as they are great in an Eton mess, trifle or simply with tea!
- The buttercream is very simple, in a bowl, beat the butter, raspberries, vanilla essence and icing sugar until smooth and airy. Place this into a piping bag fitted with a circle nozzle and pipe on top of one of the hearts.
- Place another brownie heart on top and pipe on more buttercream. Continue to compete 4 brownie stacks.
- For the chocolate sauce, melt the chocolate in a bowl over a pot of gently simmering water.
- In a small saucepan, heat up the cream, butter and caster sugar.
- Pour this over the melted chocolate and combine.
Best served warm
