Chocolate Brownie Hearts

Name: Chocolate Brownie Hearts
Prep time: 40 min
Total time: 45 min
Ingredients: 175g butter; 175g chocolate; roughly chopped; 300g golden caster sugar; 3 eggs; beaten; 3 tbsp pistachio nuts; roughly chopped; 100g self-raising flour; sifted; 4 tbsp cocoa powder; Cocoa powder; for dusting; Raspberries; to serve

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Ingredients

175g butter
175g chocolate, roughly chopped
300g golden caster sugar
3 eggs, beaten
3 tbsp pistachio nuts, roughly chopped
100g self-raising flour, sifted
4 tbsp cocoa powder
Cocoa powder, for dusting
Raspberries, to serve

Instructions

Preheat the oven to 160°C/fan 140°C/gas 4. Line a 25cm x 15cm brownie tin with baking parchment.
Melt the chocolate and butter in a bowl over a saucepan of hot water (bain marie) until smooth. Remove from the heat and stir in the caster sugar, mix well.
Stir in the eggs and chopped pistachio nuts. Fold in the flour, cocoa powder and pour into the lined brownie tin and carefully smooth.
Bake for 40 to 45 minutes until the brownies come away from the sides and the top is crusty.
Leave to cool in the tin for 20 minutes before transferring onto the cooling rack. Cool completely before cutting out the heart.
To cut out the heart shapes, using a small to medium heart cutter, pressing the shape out in one direct and then in the opposite direct to use the maximum amount of brownie cake.
Place on a piece of parchment and dust with cocoa powder.
Serve with raspberries.