INGREDIENTS
- ½ Cup (60g) All-Purpose Flour
- ¾ Cup (63g) Cocoa Powder
- ½ Teaspoon Sea Salt
- 2 Large Eggs
- 1 ¼ Cups (248g) Granulated Sugar
- ½ Cup (100g) Botticelli Baking Extra Virgin Olive Oil
- 2 Teaspoons Vanilla Extract
- ½ Cup (85g) Semi-Sweet Chocolate Chips
Chocolate Frosting
- ⅓ Cup (75g) Whole Milk
- ⅓ Cup (75g) Unsalted Butter
- 1 ¼ Cups (248g) Granulated Sugar
- 1 Teaspoon Vanilla
- 1 Cup (170g) Semi-Sweet Chocolate Chips
- Valentine’s Sprinkles
PREPARATION
- Preheat the oven to 325°F and spray the heart shaped brownie pan with olive oil.
- Sift the flour, cocoa and salt into a medium bowl. In a separate large bowl, beat the eggs and sugar together using an electric mixer, on medium/high speed, until pale and thick. Decrease mixer speed and slowly add the oil in a thin stream. Add the vanilla extract.
- Stir the flour mixture into the egg mixture until just incorporated, scraping down the bowl as needed.
- Scoop the batter into the prepared heart shaped molds and bake until the internal temperature is 180°F, about 20 minutes. Another way to test for doneness is to insert a toothpick into the center of a brownie and then roll the goop between your fingers, if it comes together in a small ball, it’s done.
- While the brownies are cooling, make the frosting by adding the milk, butter and sugar to a saucepan. Cook over medium/high heat until the sugar dissolves. Allow to boil for 1 minute. Remove the pan from heat and whisk in the chocolate and vanilla until smooth. Immediately frost the brownies and sprinkle on some sanding sugar and/or sprinkles. Enjoy!