The way to my family’s heart is chocolate and especially my grandfather’s heart. Saturday, I spent the morning baking away in the kitchen while Bruce tackled taxes in the office. I did use Bruce’s brownie recipe to create these sweet rich chocolate treats. I wish I was out in the greenhouse preparing seeds but it’s frigid and cold. I’m hoping for next week. He’s been honing his chocolate brownie baking skills for years. He makes these to surprise me when I’m having a not so great day. They’re relatively quick to make and helps turn a day around.
For Valentine’s Day, I brought out some vintage heart tins and then did a batch of smaller hearts from a silicone tray.
- 2 Eggs
- 1/2 cup Canola Oil
- 2 tbsp Water
- 1/2 tsp Vanilla
- 1-1/2 cup Sugar
- 1/2 cup Confectioners’ Sugar
- 3/4 cup Flour
- 2/3 cup Cocoa
- 1/2 cup Chocolate Chips
- 3/4 tsp Salt
Preheat oven to 325 degrees. Line tin with parchment paper or spray your silicone tray.
Mix Eggs, Oil, Water and Vanilla until combined.
Add dry ingredients and mix until just combined.
Pour batter in prepared pans. Bake for 40 minutes. Test with a toothpick for a few crumbs. These are moist brownies so there will be some chocolate. The top shouldn’t wiggle.
I doubled the batch in the photo. You want to use an 8×8 pan. My heart pans aren’t super big. The smaller hearts made six for one batch. Also, I did use for my cocoa- 1/2 regular cocoa and 1/2 special dark cocoa because I wanted a super dark brownie. Grab some vanilla ice cream and have a brownie sundae! OMG that would be perfect.
My parents gave us homemade peanut butter mouse for Valentine’s Day. Chocolate Brownie and the Peanut Butter Mouse will need to meet and fall in love on a dessert plate soon!