Mon, Feb 14, 2011
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Valentine’s Day wouldn’t be complete without chocolate and heart-shaped goodies. So I made my quick and easy One-Bowl Brownies in the shape of hearts. I used a heart pan but you could just as easily make a 9×13 pan of brownies and cut them out with heart cookie cutters.
Because my hearts were pretty thick, I sliced them in half and scooped vanilla ice cream in the center. To complete the Valentine’s Day dessert, I drizzled red raspberry coulis over the top.
- ¾ cup butter
- 4 squares unsweetened chocolate (I use Baker’s chocolate)
- 2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 1 cup flour
- 1 cup frozen raspberries
- 1 tsp sugar, to taste
- Vanilla ice cream or the flavor of your choice
- Microwave the chocolate and the butter for 2 minutes until the butter melts.
- Stir the mixture until the chocolate melts.
- Stir in the sugar, eggs, vanilla and flour.
- Pour the brownie batter into a greased 9 x 13 pan or greased heart-shaped pans.
- Bake the brownies for 20-25 minutes at 350 degrees. Do not over bake them. Test them at around 20 minutes but they may need to bake for up to 30 minutes. These brownies are best when still gooey.
- Heat the frozen raspberries in a pan over low-medium heat, adding sugar to taste.
- Cook the berries until the sugar dissolves and the berries cook down.
- Blend the berry mixture and then pass it through a sieve, discarding the seeds.
- Cut the brownies out with heart cookie cutters.
- Slice the heart brownies in half with a serrated knife.
- Scoop ice cream onto the bottom half of the brownie and then place the top half of the heart on the ice cream.
- Drizzle the brownie and ice cream with raspberry coulis.
- TIP: If you make the brownies in advance, heat them in the microwave just before serving them à la mode so that they are warm and gooey.
Purchase the heart pan: Nordic Ware Cast-Aluminum Nonstick Baking Pan, Mini Hearts