Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Dark chocolate brownie hearts




Source of Recipe


First published in Chatelaine's 02/2002 issue


List of Ingredients




3 oz (90 g) bittersweet chocolate
3/4 cup (175 mL) butter
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
2 eggs
3/4 cup (175 mL) granulated sugar
1 tsp (5 mL) vanilla
1 cup (250 mL) chopped semi-sweet chocolate or chocolate chips
1/2 cup (125 mL ) pecan pieces (optional)
2 to 4 tbsp (30 to 60 mL) spreadable dark chocolate icing (see tip)



Recipe



1. Preheat oven to 325F (160C). Line bottom and sides of an 8-inch (2-L) square baking pan with foil or parchment or lightly coat with vegetable oil. Coarsely chop bittersweet chocolate. Then place in top of a double boiler along with butter. Stir frequently over low heat until melted. Or melt, uncovered, in a microwave-safe bowl in microwave on medium, stirring often, from 2 to 3 minutes. Remove and stir until smooth. Set aside to cool.

2. Meanwhile, in a small bowl, stir flour with baking powder and salt. In a large bowl, lightly beat eggs. Gradually stir in sugar. Stir in cooled chocolate mixture and vanilla. Stir in flour mixture until blended. Fold in semi-sweet chocolate and pecans, if using. Turn batter into baking pan and smooth top.

3. Bake in centre of 325F (160C) oven just until brownies begin to pull away from sides of pan, from 25 to 30 minutes. Do not overbake and don't worry if centre doesn't seem set. Cool in pan on a wire rack. Then invert onto a cutting board. Discard foil and turn brownie top-side up. Cut out 4 hearts using a 2-1/2-inch (6-cm) wide heart-shaped cookie cutter. Leftover brownies will keep well, covered, in the refrigerator up to 4 days.

4. Place icing in a microwave-safe bowl. Microwave, uncovered, on medium, just until slightly melted, about 30 seconds. Remove and stir well. Divide icing among brownie hearts, then spread to edges. Let icing cool completely. Serve with fresh raspberries or strawberries, if you like.


Nutrients per heart
3.6 g protein , 15.6 g fat , 36.8 g carbohydrates , 2.2 g fibre , 1.5 mg iron , 22 mg calcium , 282 calories , 140 mg sodium