I fever you needed to pay homage to one of the saints, then V alentine must be top of your list...
S alted chocolate brownie
GF V
Serves 12 | Prep 20 mins | Cook 40-45 mins | Calories 582 (per serving)
FOR THE BROWNIE
120ml (4fl oz) vegetable oil, plus extra for greasing
50g (1¾oz) dark chocolate, at least 60% cocoa solids, chopped
120g (4oz) chocolate spread
80g (2¾oz) gluten-free cocoa powder
350g (12oz) golden caster sugar, or caster sugar ½ tsp flaked sea salt, plus extra to serve
200g (7oz) gluten-free plain flour mix ½ tsp gluten-free baking powder ½ tsp xanthan gum
3 tbsp milk
3 large free-range eggs
FOR THE ICING
180g (6oz) butter, softened 325g (11oz) icing sugar 35g (1½oz) gluten-free cocoa powder 2 tbsp milk ¼ tsp flaked sea salt 1 tsp vanilla extract
1 For the brownie: Preheat the oven to 180°C/Gas Mark 4.
2 Grease and line the base of a 35x24cm (14x9½in) baking tin with greaseproof paper. Grease the paper with a little vegetable oil.
3 Place the chocolate in a heatproof bowl and microwave on high in 10-second bursts until melted and smooth, stirring in between bursts.
4 Combine the remaining ingredients in a large mixing bowl. Beat well until smooth and even, then stir in the melted chocolate.
5 Pour the batter into the prepared tin, gently tapping the tin on a flat surface to help settle it.
6 Bake for about 40-45 minutes until the brownie is set and dry to the touch on top; it should just be coming away from the edges of the tin.
7 Remove from the oven to a wire rack and let cool completely. Once cool, turn out.
8 For the icing: Beat the butter in a mixing bowl with an electric mixer until smooth and creamy, about 2 minutes.
9 Stir in the icing sugar, cocoa powder, milk, flaked sea salt and vanilla extract, gradually stirring to combine before beating until thick and spreadable, about 1-2 minutes.
10 Spread the icing on top of the brownie and sprinkle with flaked sea salt. Cut into squares and serve straight away.
Chocolate and raspberry tartlets
GF
Makes 4 Serves 8 | Prep 35 mins plus chilling and resting | Cook 25-35 mins | Calories 871 (per serving)
FOR THE RASPBERRY JELLY
