Rosewater Heart Brownies by Jennifer Pogmore

Whether it’s Valentine’s Day or any day, these beautiful Rosewater Heart Brownies will be loved by all. Created by Jennifer Pogmore, beautiful pastry chef and chocolatier based in France.

Ingredients

150g dark chocolate (70%), roughly chopped
120g unsalted butter, cubed
100g eggs (2)
150g caster or granulated sugar
30g plain (all-purpose) flour, sifted
10g unsweetened cocoa powder, sifted

Pinch salt
30ml (2 tbsps) rosewater

50g chocolate chips (dark, milk, white or a mixture)

Equipment

Medium saucepan, whisk, large and medium-sized mixing bowl, rubber spatula or wooden

spoon, 20cm/8″ square pan, baking paper, heart-shaped cookie cutter

Method

Place the dark chocolate and the butter in a mixing bowl over a saucepan of simmering water
and melt. In a separate bowl, whisk together the eggs and sugar until doubled in volume.
Once the chocolate and butter have melted, remove from the heat and whisk into the eggs
and sugar. Stir in the flour, cocoa powder, salt and rosewater, and finally the chocolate chips.
Pour into a 20cm/8″ square pan lined with baking paper. Place in a preheated oven at 160°C/
320°F (fan oven) or 180°C/390°F (conventional oven) and bake for 30 minutes. Remove
from the oven, leave to cool completely and cut into heart shapes with a cookie cutter.
Store in an airtight container at room temperature for up to five days.

Visit Little French Heart’s Valentine’s Edit for gifts for your sweetheart.

With thanks to Jennifer who has kindly created this recipe for Little French Heart. Find Jennifer’s recipes along with online classes and more information about her workshops at Jennifer Pogmore.