Romantic Chocolate Brownies
Using Clover instead of butter can help reduce your overall saturated fat intake in line with Food Standard Agency advice.
If you do not have heart shaped tins cook these in a rectangle tin and cut into heart shapes once cooled.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serve: 2
Ingredients:
70g Clover, plus extra for greasing
25g dark chocolate (no more than 50% cocoa solids), broken up
1 medium egg, lightly beaten
1/2 tsp vanilla extract
60g golden caster sugar
25g plain flour, sifted
1 level tbsp cocoa powder
1/2 tsp baking powder
6 tbsp half fat crème fraîche
150g fresh raspberries
Icing sugar
1. Preheat the oven to 180°C/fan160°C/ 350°F/ gas mark 4.
2. Grease and line the base of a heart shaped tin measuring about 9cm.
3. Put the Clover and chocolate in a large bowl over a pan of just-simmering water, making sure the bowl doesn’t touch the water. Leave for 4-5 minutes to melt, remove from the heat and stir until smooth.
4. Add all the other ingredients to the bowl and mix well. Tip into the tin, levelling the surface. Bake for 25 minutes or until risen and firm around the edges but a little soft in the centre. Cool in the tin for 15 minutes. The brownie will continue to cook as it cools.
5. Mix together the crème fraîche and raspberries, lightly crushing the raspberries. Serve the cooled brownies with a serving of the raspberry crème fraîche.
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