This is a recipe that combines two of my specialities – brownies and cookies!
I’ve never really been one for over the top romance, but I do believe in sharing nice things with the ones you love on Valentine’s Day, so when thinking about what to share on the blog this week, I couldn’t think of a better bake.
Don’t be too worried about the huge proportions. This is a great recipe for mass baking; I managed to get about fifty hearts out of it, so there’s enough to share with your best mates, significant others, family or even your favourite colleagues.
You’ll need a heart-shaped cookie cutter (or a different shape if you don’t want to go over board on the whole romance thing!)
- 680 g/23 oz plain flour
- 150 g/5 oz cocoa
- 1/2 teaspoon baking powder
- 225 g/8 oz salted butter
- 280 g/9 oz caster sugar
- 2 large eggs
- 1 teaspoon vanilla essence
- 100 g/ 3 oz white chocolate (I used Milky Bar Buttons)
- Red/pink sprinkles
- Preheat oven to 180 C
- Mix in the flour, cocoa and baking together in a large bowl
- Beat the butter and sugar together in a separate bowl until the mixture is light and fluffy. Add in the eggs one at a time, then mix in the vanilla essence.
- Slowly mix in the dry ingredients then wrap the dough in cling film and leave it in the fridge for at least an hour and a half.
- Roll out the dough on to a floured surface and cut the dough into heart shapes using your cutters.
- Grease your baking tray with a little bit of butter and line with baking paper for about 8 to 10 mins and remove from the oven. The edges should be quite firm, but don’t worry if the middle is soft, they will harden when cooling.
- Whilst leaving the brownie-cookies to cool, heat the white chocolate in a bowl on top of boiling water on a saucepan until it’s melted. Using a fork, drizzle the chocolate top of the cookies, then add sprinkles.
- Leave them to set for a good 15 mins. Then share the love!