I’m no a bit advocate of Valentine’s day… but any excuse for me to bake is a valid one, so here you go: my favourite brownie recipe in heart shape! I’m adding a bit of sesame tahini to the brownie batter for this brownie incarnation, and the nuttiness works really well. For those who can’t be bothered to cut the brownies into hearts, this recipe makes for 8 regular square brownies.
100g dark chocolate
70g milk chocolate
125g butter
220g sugar
1 tbsp vanilla sugar
2 eggs
85g flour
a pinch of salt
4 tbsp runny tahini
Makes a 18×24cm tin of brownies
Preheat the oven to 180°C fan.
Roughly chop the dark and milk chocolate and put in a saucepan with the butter. Melt in a bain marie (by putting the saucepan in a larger saucepan with boiling water and gently melting it all while stirring).
Put the sugar, vanilla sugar and eggs into a bowl. Beat until it becomes pale, then add the melted chocolate, while still beating. Fold through the flour with a good pinch of salt.
Line the bottom of a brownie tin measuring approximately 18×24 cm with baking paper. Pour the brownie mix into the tin and even out with a spatula. Drizzle over the tahini and, using a knife, cut swirls into the brownie batter so that the tahini and the batter mix a bit.
Bake in the preheated oven for 35 minutes.
Let the brownie completely cool down before turning out of the tin and cutting out heart-shaped brownies with a cookie cutter.
