Valentine’s Day Brownies.


Happy Valentine’s Day Lovelies!

I’m really excited to be posting my first collaboration project with blogger Christine McIntyre! We spent the afternoon baking Valentine’s Day brownies (see full recipe below) and it was so much fun! These are really simple to prepare and bake, and they make a delicious gift!



Chocolate-Heart Brownies

4 ounces unsweetened chocolate
1/4 cup (1 stick) unsalted butter
1/2 cup gluten-free flour
1/2 tsp baking powder
pinch of salt
1/2 cup raw cacao powder
4 organic eggs (room temperature)
1 tsp vanilla extract
1 cup raw sugar
icing sugar for dusting

Preheat oven to 350 degrees. Place a baking pan half full of water in oven.

Heat a saucepan of water on low. Place chocolate and butter in a heatproof bowl. Place over the warm water and stir until almost melted. Remove bowl from heat and let cool, stirring occasionally.

Sift together all the dry ingredients except the sugar. Set aside.

Beat eggs and vanilla until foamy and light. Add sugar and beat until fluffy. Stir in the chocolate-butter mixture. Fold in dry ingredients. Pour into four 8-ounce ramekins, filling each nearly to rim. Place in the baking pan, the water should come halfway up the sides of the ramekins.

Bake for 30 minutes or until brownies have risen just above the rim and tops are cracked. They should be firm to the touch. Let cool for 5-10 minutes, then dust with icing sugar and serve.


Happy Valentine’s Day! Enjoy!
[Recipe via Martha Stewart]