Chocolate Brownie Hearts

Chocolate Brownie Hearts a little something to share with your loved one. Created by Catherine Fulvio for Whirlpool

1. Preheat the oven to 160°C/fan 140°C/gas 4. Line a 25cm x 15cm brownie tin with baking parchment.
2. Melt the chocolate and butter in a bowl over a saucepan of hot water (bain marie) until smooth. Remove from the heat and stir in the caster sugar, mix well.
3. Stir in the eggs and chopped pistachio nuts. Fold in the flour, cocoa powder and pour into the lined brownie tin and carefully smooth.
4. Bake for 40 to 45 minutes until the brownies come away from the sides and the top is crusty.
5. Leave to cool in the tin for 20 minutes before transferring onto the cooling rack. Cool completely before cutting out the heart.
6. To cut out the heart shapes, using a small to medium heart cutter, pressing the shape out in one direct and then in the opposite direct to use the maximum amount of brownie cake.
7. Place on a piece of parchment and dust with cocoa powder.
8. Serve with raspberries.