White and Dark Heart Brownies – Let every day be Valentine’s Day!
Although I made these brownies for my husband for Valentine’s Day, I decided not to post this write-up of the recipe until now, simply to remind myself that I should celebrate our love and life together every day of the year. I know I know, it sounds so terribly cheesy but with some trying times at work, it’s such a comfort to come home to your loved one. Everyone knows that baking is about precision but precision without love will never yield the desired results, in my humble opinion. So go on – bake these brownies with a little bit of (extra!) love and watch as they disappear faster than you can say… Happy Valentine’s (Every) Day! 🙂
A lil’ tip: The number of square white and dark chocolate brownies you get will depend on the size of your heart-shaped cookie cutter. I used an 8-inch square baking pan which gave me 8 reverse-centred brownies as my cookie cutter was almost 2 inches wide.
What you need per batch of dark or white brownies
- 85g dark or white chocolate, coarsely chopped
- 113g unsalted butter, plus extra for greasing pan
- 175g caster sugar
- 2 large eggs
- 1 tsp vanilla essence
- 1/4 tsp table salt
- 83g plain flour
Heart or other shaped cookie cutter
How to make your brownies
- Preheat oven to 180°C.
- Line the baking pan with foil, with ends of foil extending over opposite sides of pan. Repeat with second piece of foil in opposite direction. Butter foil.
- Melt white or dark chocolate and butter together in a large bowl over a simmering pot of water (or in the microwave in 30 second bursts, stirring between each) until it is 90% melted; remove from heat and stir the mixture until it is smooth.
- Whisk in sugar. Whisk in eggs, one at a time, then the vanilla essence. Add the flour and salt together, stirring until just combined.
- Spread into prepared pan and bake for 25 to 30 minutes (for the dark chocolate version) and 30 to 35 minutes (for the white chocolate version).
- Repeat this recipe with the other kind of chocolate and a second 8-inch square pan. If you don’t have two matching square pans (understandably) simply wait until you can remove your brownies from the pan as directed in the next step and start again.
- Cool pans on a wire rack in the freezer if you’re going to make cut-outs; frozen brownies are much easier to make clean cuts from.
- Once solid, transfer brownies in their foil “sling” to a large cutting board and cut each pan of brownies into the required number of even squares, depending on the size of your cookie cutter. Still cold (and if they warm up and soften too quickly, pop them back in the freezer for 5 minutes), carefully, slowly, gently, press your cookie cutter into the centre of each brownie and set the cut-out aside.
- Insert the dark cut-outs into the centres of the light brownies, and vice-versa. From here, you can let them warm up to room temperature or wrap them up in the freezer until you want them.
Recipe with thanks, adapted from Smitten Kitchen