Brownie Heart with Rolos

Is there anyone who doesn't like brownies? Perhaps on some occasions they can be a bit too rich, but there is nothing to dislike in my opinion. I love the squidgyness and the way they stick to the roof of your mouth. However, I am not good at making brownies. I hate the uncertainty of when to take them out of the oven, there is such a fine line between them being gooey but still holding together and being a big gloopy mess.

I decided to face my brownie fear when Baking Mad asked me to choose a recipe from their website to recreate. I decided to choose from their Valentines Day Recipes, when I came across the Rolo Brownie. Firstly, brownie but secondly ROLOS. I haven't had Rolos in years, so that made up my mind.

If you dislike rich brownies, these are probably not for you. They are fudgy and stick to the roof of your mouth (my personal measure of a good brownie!) If you'd rather, the dark muscovado sugar could be replaced with a lighter brown sugar to make it less sickly. The Rolos pressed into the batter are a really nice surprise.

I used a standard size heart silicone pan, which I got from Sainsburys. I usually hate silicone, but this particular pan is ok by me and I've never had any trouble with it destroying cakes or not baking properly. This recipe uses a food processor rather than a mixer, but you could easily use a mixer instead. The original recipe can be found in the Baking Mad Valentines Day Recipe section.

Ingredients
125g self raising flour
60g cocoa powder
185g unsalted butter
225g dark muscovado sugar
3 large free range organic eggs
100ml skimmed milk
150g Rolos
50g dark chocolate chips
50g white chocolate chips

Method

1. Preheat the oven to 180 degrees C. Grease the silicone pan.

2. Add the flour, cocoa powder and butter to the food processor and pulse until it resembles breadcrumbs. Next add in the sugar and pulse until mixed.

3. Beat the eggs and milk in a separate bowl and incorporate into the dry mixture. Once the batter is smooth, pour it into the greased pan. Gently press the Rolos into the batter and bake in the preheated oven for 30-40 minutes until the centre is firm, but retains a slight wobble.

4. Set the brownie aside in the pan for 10 minutes, then remove and place on a cooling rack.

5. Once the brownie is cool, melt the dark and white chocolate chips in separate containers in the microwave. Mix the melted chocolate with a dash of oil to make it slightly runnier. Once mixed, pour into two piping bags and snip off a tiny bit at the tip. Drizzle over the brownie.

Whilst trying to decide what I was going to make, I remembered it is Pancake Day this Tuesday! What are your favourite Pancake Day recipes?

Anyway, I hope you are having a good weekend so far? No furniture building for me this time (phew!) but Mark and I had our car MOT'd and our friends are coming round this evening for beer/fizzy wine and chinese takeout! I am already excited for tofu!