These heart-shaped brownies are drizzled with salted caramel, and are a sweet and special Valentines Day treat that's guaranteed to woo your other half. Loaded with salted caramel goodness and gooey dark chocolate to create sweet and salty perfection.
Preheat the oven to gas 3, 160°C, fan 140°C. Line a 20cm (8in) baking tin with non-stick baking paper. In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter. Remove from the heat and mix in the sugar, then whisk in the eggs, until stiffened. Sift the flour, baking powder and 1/2 salt into the mixture and stir well.
Pour the mixture into the prepared tin and flatten out with a spoon. Bake for 16-18 minutes, until just cooked but still gooey in the middle. To test, insert a skewer into the middle of the brownie – if it comes out wet, it’s ready. The brownie will firm up once it has cooled and the chocolate sets.
Heat the caramel sauce until runny. While the brownies are still warm, drizzle the caramel over the top in a zigzag pattern. Leave to cool and then chill for at least 1 hour. Alternatively, freeze for 30 minutes. Using a heart-shaped cutter stamp out as many brownies as you can.
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Freezing and defrosting guidelines
To freeze: Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
To defrost: Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven. If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.
As part of a healthy balanced diet, we recommend this recipe for a special occassion or treat.