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90 g bittersweet chocolate
3/4 cup butter
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup granulated sugar
1 tsp vanilla
1 cup chopped semi-sweet chocolate, or chocolate chips
1/2 cup chopped pecans, optional
2 to 4 tbsp spreadable dark chocolate icing, see tip
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.
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.
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.
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.
Calories 282, Protein 3.6g, Carbohydrates 36.8g, Fat 15.6g, Fibre 2.2g, Sodium 140mg.
The perfect size for sharing, these fudgy brownies are impossible to resist--and any leftovers will make a decadent midnight snack with ice cream. Feeling time-pressed? Use a brownie mix that comes with icing or buy brownies and follow our directions for cutting out hearts.
Buy a 450-g tub of spreadable dark chocolate icing. Or to make your own for entire brownie, coarsely chop 6 (1-oz/30-g) squares semi-sweet chocolate. Place in a microwave-safe bowl with 1/3 cup (75 mL) whipping cream. Microwave, uncovered, on medium 2 minutes. Stir, then microwave until whipping cream is warm and chocolate begins to melt, about 1 more minute. Remove from microwave and stir until completely melted and smooth. Then stir in 1/2 teaspoon (2 mL) vanilla. Spread icing over whole pan of cooled brownies. Or, on stove-top, stir chocolate with whipping cream in a small saucepan set over low heat until melted and smooth, about 5 minutes. Stir in vanilla. If making icing just for 4 brownie hearts, cut recipe in half.