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Brownie hearts with ganache | Milkbottle

Brownie hearts with ganache

Valentine Story

Let’s make these heart-shaped brownies with chocolate ganache and the cutest candied forget-me-nots, success guaranteed.

Recipe
Brownie hearts with ganache
2 sticks/225g butter
7 oz/200g dark chocolate, chopped
1 3/4 cups/250g light brown sugar
4 eggs
1 1/3/175g cups plain flour
1/3 cup/30g cocoa powder
1 teaspoon baking powder
1 cup/240ml heavy cream
8 oz/225g chopped dark chocolate
Candied forget-­me­-nots
Make 6 hearts
Preheat oven to 350ºF/180ºC
Place the butter and chocolate in a small saucepan and melt over low heat.
Stir until smooth.
Beat sugar and eggs until smooth; add flour, cocoa, baking powder and the chocolate.
Stir well.
Pour into a square non­stick cake tin covered with parchment paper.
Bake for 45 to 50 minutes, or until just set.
Cool and using a cookie cutter, cut out hearts.
Pour gently simmered cream over chocolate.
Let stand for 5 minutes.
Stir until smooth.
Let stand 15 minutes and spread the cream on top of the brownies.
Decorate with candied forget-me-nots.

Image: Frances Janisch via Taverne Agency. Recipe: Paul Lowe. Candied Flowers via Marxfoods

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