Brownie Hearts with Raspberry Filling

We are definitely a family that loves sweet treats and baking so I regularly make brownies for the Mini Mes' lunch boxes or just as a dessert served warm with ice cream. With Valentine's Day just around the corner I thought I'd make a batch that are ideal to give as a gift or to share with loved ones - heart shaped with a delicious pink centre!

Ingredients (makes around 12 bites)

For the brownies
180g butter
100g chocolate (we use milk or dark)
270g caster sugar
3 medium eggs
80g plain flour
40g cocoa

For the filling
55g butter
150g raspberries
300g icing sugar


Method

• Preheat the oven to 180 degrees
• Line an ovenproof dish (9" by 12" approx.)
• Melt the dark/milk chocolate with the butter over a low heat. Alternatively microwave for 1 minute, check, and continue to microwave for 30 second intervals until melted. Leave to cool slightly
• Cream the eggs and sugar together in a bowl and then add in the flour and cocoa
• Pour in the melted chocolate mixture and mix well
• Pour into the lined tray and cook for 25-28 minutes until crisp on the top (the edges should be browned) but still slightly gooey inside. Use a skewer to check the consistency. It should be sticky/moist but not runny. It will set slightly harder as it cools
• Once cold, use a heart shaped cutter, cut out pieces of the brownie and place them onto a plate, crisp side down so they don't stick

• Heat the raspberries in a pan until they become a sauce then sieve to remove the seeds and allow to cool
• Mix the butter with the icing sugar and mix in the raspberry sauce
• Put the filling into a piping bag and add on top of half of the hearts
• Add another heart on top to make the bites and pop in the fridge for an hour to set

Scoff!


*For an alternative, drizzle the raspberry sauce over the top of each heart*