Easy to make, very beautiful and decadent. They are rich; a glass of milk with these is a must! I will be making these again and again. great taste (nice and fudgy). Easy to stamp into hearts, which turned out so adorable! I used a very small cutter so that the brownies are bite-sized. I omitted the ganache because I think they are chocolatey enough as it is, plus it eliminated a step and some time.
CHOCOLATE VALENTINE HEARTS
INGREDIENTS
BROWNIES
- 1 cup (16 tablespoons) unsalted butter
- 2 1/4 cups sugar
- 1 1/4 cups Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 cups chocolate chips
- 1 teaspoon espresso powder
GANACHE DRIZZLE
- 2/3 cup chocolate chips
- 6 tablespoons heavy cream
- 1/2 tablespoon light corn syrup
GANACHE COATING
- 1 1/3 cups chocolate chips
- 3/4 cup heavy cream
- 1 tablespoon light corn syrup
INSTRUCTIONS
- Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. Line with parchment, and grease the parchment. While this step isn't strictly necessary, it makes getting the brownies out of the pan a whole lot easier.
- To make the brownies: In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.
- get full instructions @ kingarthurflour.com
CHOCOLATE VALENTINE HEARTS
4/
5
Oleh
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