Rich fudgy Chocolate brownies, cut into heart shapes, sandwiched together with sweet and fluffy cherry marshmallow frosting and topped with a white chocolate ganache.
I had a big chocolate craving the other day, so decided the best thing to do would be to make a nice batch of gooey chocolate brownies. I was also planning on making a valentines day themed dessert, so I thought I’d try and make by brownies a bit special by cutting them into heart shapes and sandwiching them together with a cherry marshmallow frosting to make them even more indulgent!
These do require a little more effort than normal brownies, but they look fantastic and will definitely impress!
Variations: The favour of the Marshmallow frosting could easily be changed by using a different fruit jam or even be changed to chocolate, for an extra-chocolaty treat. Alternatively, the brownies could be swapped for blondies, if you aren’t a big chocolate lover.
To make these even easier, they could just be sandwiched together with any flavour of standard buttercream!
Ingredients: Makes 6-8 sandwiches, depending how efficient you are with your cutter!
For the Brownies:
- 330g Caster Sugar
- 200g Plain Chocolate
- 120g Butter
- 150g Plain Flour
- 3 Eggs
For the Marshmallow Frosting:
- 2 Egg Whites
- 50g Cherry Jam
- 200g Sugar
- 50ml Water
- 1 Sachet of Powdered Gelatine
White Chocolate Ganache
- 100g White Chocolate
- 25ml Double Cream
- 1tsp Pink Food Colouring.
Preheat the oven to 170°C and line a baking tray.
Melt the butter and chocolate in a pan over a low heat, and weigh out the caster sugar into a mixing bowl.
Once the chocolate mixture is melted, pour into the caster sugar and stir to combine
Add the eggs one at a time, mixing until fully incorporated.
Lastly, fold in the flour and pour into the prepared baking dish.
Bake in the preheated over for 30-35 minutes.
Leave to cool completely, then turn out onto a chopping board and cut out as many heart shapes as possible with a heart shaped cookie cutter.
Whilst the Brownies are Cooling, make the Marshmallow Frosting:
Whisk the egg whites until they form stiff peaks, and then fold in the cherry jam.
Meanwhile heat the sugar and water in a pan until they reach 124°C on a sugar thermometer, this should take around 6-8 minutes. Then stir in the gelatine.
Slowly pour the hot syrup into the egg whites, whisking constantly, until all the syrup has been incorporated.
Continue whisking for a further 5 minutes, until the mixture is shiny, glossy and light.
Once the brownies are cooled, use the marshmallow frosting to sandwich two of the hearts together.
The White Chocolate Ganache.
Heat the cream and chocolate in a pan over a low heat until melted.
Coat the tops of the brownie sandwiches in the white chocolate mixture.
Colour the rest of the ganache with pink food colouring and drizzle over the top of the brownies to give a striped effect.
Leave the chocolate and marshmallow frosting to set, and then the brownies are ready to serve!