Yes, I gave in. I’m a hopeless romantic and couldn’t let Valentine’s Day pass without making something full of pink food colouring, pink marshmallows and lots of chocolate. I haven’t baked anything sweet or naughty in over 2 weeks so I was using this as the light at the end of the tunnel. I had to get my baking fix in at some point before my internal combustulator went off. Now that it is done, I can happily put my apron back on it’s hook for a few more weeks.
What you are looking at are Voluptuous Velvety Valentines…this is the only way that I can describe these amazing creatures. Initially, I had this grand, romantic idea that they would come out hot pink and then I would cut them into heart shaped bundles of fluffyness and they would be elegant and presentable and I would call them something dainty. Not so. I had to use extra food dye, making them darker and the batter was quite runny going into the oven despite my accurate following and mixing of two recipes :p who knew that didn’t work! All it did need was a little extra baking time in the oven and then the cool down period that followed was about 40 minutes. A little TLC goes a long way. The recipe yielded 16 brownies, they are *quite* dense and also resemble a moist rocky road brownie. You will most likely have to share it with your loved one, but that’s what it’s all about. Love and sharing.
3 tablespoons rose pink colouring
2 teaspoons vanilla essence
1 teaspoon water
240g unsalted butter
150g white chocolate
150g Spelt flour
500g Golden castor sugar
5 organic free range eggs, beaten
150g marshmallows chopped
handful of macadamias
Preheat oven to 190°C
Grease a 12 inch baking tin, line with grease proof paper, and spray a little oil.
In a medium sized saucepan, melt the butter and white chocolate.
In the mean time, combine the cocoa, pink colouring and vanilla essence in a small bowl.
Form a paste, add a few drops of water to ensure the mixture is evenly mixed.
In a mixer/bowl, sift the flour and add the sugar. Begin mixing on low.
Stir for 1 minute.
(Place the macadamias in the oven for 3 minutes)
Add in the beaten eggs to your mixing bowl. Stir for 1 minute.
Spoon in the pink dye mix. Mix for 2 minutes.
Turn mixer off. Remove the macadamias from the oven, cool and chop.
Add in the chopped marshmallows and macadamias.
Pour the batter into a cake tin.
Bake in the oven for 30 minutes.
Check after 2o, it may depend on the oven. You want the centre to be a little squidgy.
Leave to cool in the pan on a wire rack for at least 40 minutes.
Happy Valentines Day lovelies!!
P.s. Seeing as it’s all about the love, I thought I would submit this recipe to English Mum’s Baked With Love Bake Off