Serves 24
INGREDIENTS
For the brownie muffins:
½ cup (100g) margarine
80g NESTLÉ Aero for Baking, broken into the pre-measured blocks
½ cup sugar
2 eggs, beaten
½ cup self-raising flour
1 tbsp NESTLÉ Cocoa Powder
For the ganache:
4 tbsp cream
1 slab (80g) NESTLÉ Milkybar, chopped
1 drop pink food colouring
Serving suggestion:
Icing sugar, to dust
Sprinkles
Mixed berries
METHOD
For the brownie muffins:
1. Preheat the oven to 180°C and line a mini muffin tin with cupcake liners. Scrunch up a piece of foil into a ball and wedge the ball on the outside of the muffin cups to create a heart shape. Repeat with the remaining muffin cups.
2. In the microwave, melt the margarine and NESTLÉ Aero for Baking chocolate together and stir in the sugar. Gently fold in the eggs.
3. Sieve together the self-raising flour and NESTLÉ Cocoa Powder and gently fold it into the chocolate mixture.
4. Divide the batter between the lined heart-shaped cups and bake for 12-15 minutes. Remove from the oven and place on a cooling rack. Once cooled, remove from the cupcake liner
For the ganache:
1. Heat the cream in a small microwavable bowl and stir in the chopped NESTLÉ Milkybar chocolate until melted and smooth. *Chef's Tip: Add the cream slowly and stir until you reach the desired consistency.
2. Add in the pink food colouring and allow the ganache to cool until slightly set. Pipe the ganache on top of the brownies, creating a heart shape. *Chef’s Tip: If you don’t have a piping bag, you can use a zip seal bag with a finely cut corner.
3. Dust with icing sugar, top with sprinkles and garnish with berries, if desired. Serve and ENJOY!
Planning to try this? If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍
