| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Serves | Makes 8-10 |
| Cuisine | Japanese |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a 20cm square baking tin with baking paper.
In a pot, mix water and cocoa powder, bring to a boil to make a thick paste, and add the butter and the chocolate to melt.
In a large bowl, whisk the egg, sugar, salt, vanilla extract and ground coffee until fluffy. Fold in the rice flour and baking powder, then add the cocoa paste and, lastly, 250ml milk. Stir until smooth.
Pour into the tin and bake for 25-30 minutes, or until the centre is just set. Let cool completely.
To make the frosting, beat the butter until creamy. Add the icing sugar and strawberry milk powder and beat until fluffy. Add 1 tbsp milk to loosen, if needed.
Once the brownies are cool, use a heart-shaped cookie cutter to cut them into hearts. Ice each brownie heart and top with crushed freeze-dried strawberries. Serve immediately or store in an airtight container for up to 2 weeks.
