I am doing a bit of catch up as these brownies were from Valentine’s Day. I saw them on Smitten Kitchen, a great food blog, and knew I had to make them. They weren’t the most delicious brownies I have ever had–I usually prefer fudgy ones–but they were oh-so cute brownies. The white chocolate ones were buttery and subtle. Initially I thought they weren’t fudgy enough and didn’t have enough flavor, but they grew on me. I ended up being really fond of the texture. They were a hit with my roommate and her boyfriend as well. We ate them all night and the next morning for breakfast. I would absolutely make them again.
Next time, I would give myself more time to make them because I didn’t realize that the brownies needed to be frozen-ish before cut. The reason they advise doing this is because it makes it easier to get clean cuts with the heart cookie cutter. I kind of ignored this step and it was much harder to cut the centers out without breaking the whole brownie.
This recipe made by Deb of Smitten Kitchen makes ONE pan of brownies, so if you want to do the blondie/brownie heart swap, you will need to double the recipe.
- 3 ounces good semi-sweet chocolate or good white chocolate, coarsely chopped
- 1 stick unsalted butter, plus more to butter the pan
- 3/4 plus 2 tablespoons of sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2/3 cup all-purpose flour
You will need a 1-inch heart shaped cookie cutter and a 8-inch square cake pan.
Preheat the oven to 350 degrees. Line a 8 by 8 inch square cake pan with foil, then butter the foil.
Melt white or dark chocolate and butter together in a large bowl over a simmering pot of water. I’m sure you could also do this in a microwave, being careful to stir frequently and not burn it. Whisk in the sugar, eggs and vanilla. Add flour and salt together, stirring until just combined. Spread into the prepared pan and bake for 25-30 minutes for the dark chocolate version and 30-35 for the white chocolate version.
Repeat this recipe with the other kind of chocolate. If you don’t have two 8 by 8 inch pans, just wait for the first one to be done and start on the next.
Cool the pans in the freezer. If you are doing the cut outs, then let it freeze solid to make it easier. Then transfer to a cutting board and cut into 16 squares that are 2 by 2 inches. Carefully and very slowly, press the heart cutter into the center of all of the brownies. Once they are all cut, press the white into the dark and the dark into the white. Then you can set them out and let them get back to room temperature.