Tuesday, February 10, 2009

little love muffin..

(C) Cliona O'Flaherty

Well, Valentines is looming and as much as the cheeseyness fills my heart with dread, I do give into gorgeous edible temptations (any excuse of course!). This is a recipe I wrote for Food & Wine magazine a couple of years ago. Keep them to yourself or send them to your little love muffin...


Makes about 18 hearts

200g plain 70% cocoa chocolate, broken into pieces
100g unsalted butter (plus a little extra for greasing)
2 eggs
125g dark muscavado sugar
50g hazelnuts, roughly chopped
50g dried cherries, halved
50g plain flour
1/2 teaspoon baking powder
pinch salt
icing sugar for dusting

Preheat the oven to 170C (Gas Mark 3). Grease a 19cm square cake tin, line with parchment and grease again.

Melt the chocolate and butter in a small 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 mix everything together.

Sift 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 it's widest point to cut hearts from the brownie. Dust with icing sugar and send to your sweetie in pretty packaging.

- I'm sure the leftover bits of brownie from cutting the hearts out won't last long, but use for quick individual trifles or crumbled over ice cream if any survive!
- This brownie is even better a day or two after making so get organised and make in advance, leaving nothing to do on valentines day but love!

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