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The perfect recipe to take to school for anyone's tiny valentine! Make a double batch for the whole class by using twice the amount of each ingredient.
: 15 minutes
: 35 minutes
: 16 servings
To make the base:
1 cup of plain flour
1/4 of a cup of sugar
1/2 of a cup of butter
To make the brownie filling:
1/4 of a cup of plain flour
400ml condensed milk
1/4 cup cocoa powder
1 teaspoon of vanilla essence
1/2 teaspoon of baking powder
250g of milk chocolate
(Optional - 3/4 of a cup of chopped nuts)
Preheat the oven to 180 degrees C. Line a baking tray with silver foil.
To make the base:
In a mixing bowl, beat the flour, sugar and butter with an electric mixer until crumbly.
Press the mixture into the base of the baking tray, then bake for 15 minutes.
While the base is baking, make the brownie filling:
In another mixing bowl, place the condensed milk, egg, flour, cocoa, vanilla essence and baking powder. Use an electric mixer to beat these ingredients together until completely combined.
Break up the chocolate unto smaller pieces. This can be done carefully with a knife, or place the chocolate into a plastic bag and hit with a rolling pin to break the chocolate into rough chunks.
Add the broken pieces of chocolate to the main mixture.
Use a spoon to fold the chocolate pieces through the mixture.
Remove the base from the oven.
Pour the prepared chocolate brownie mixture over the cooked base and use a spoon to spread out evenly.
Return the baking tray to the oven and bake the brownies for a further 20 minutes or until set.
Once cooked, remove from the oven and allow to cool.
When the brownie has cooled, lift it from the pan and place it flat on the bench or on a large cutting board.
Use a heart shaped cookie cutter to press down firmly through the mixture and create heart-shaped brownies.
To prevent the cookie cutter from sticking, dust its edges with some flour between brownie hearts.
Alternately, you can also use a sharp knife to cut around a cardboard heart-shaped template.
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