Valentine's Day White & Dark Chocolate Brownies














So it's still February and I'm pushing on with the Valentine's Day theme! Who wouldn't love these white and dark chocolate heart cut out brownies? Simple but effective. You may be thinking that this looks like too much effort but honestly, you can easily make these. It's true that you will need to make one batch of white chocolate brownies and one batch of dark but they are easily made in one bowl, with no heavy kitchen machinery needed, just some gentle whisking. I made them earlier this week when I came home from work. If you have two identical 8 inch cake tins, you can bake both your batches at the same time and if you have an extra pair of hands in the kitchen, you can make one batch each! The only special item that you will need to make these brownies is a 1 inch heart shaped cookie cutter. The result will be a mouth wateringly delicious, gooey brownie that really will melt in your mouth - honestly, I feel like running to get one right now from my tin in the kitchen! Before I go, here's the recipe:


Recipe from http://smittenkitchen.com/blog/2011/02/white-and-dark-hearted-brownies/


Ingredients:


85g dark chocolate and white chocolate, roughly chopped

115g unsalted butter

175g caster sugar

2 large eggs at room temperature

1 teaspoon vanilla extract

1/4 teaspoon salt

85g plain flour


Whether you are making the white or dark chocolate version of the brownies, the method is as follows:


Preheat your oven to 160C and line two 8x8 inch tins with parchment making sure that the edges of the parchment hang over the tin as this will help you in removing the brownies from the tin when you come to later cut them. (If you don't have two 8 inch tins, simply make the brownies one at a time - even I had to do that!)


Melt the chocolate and butter together either in the microwave or in a bowl set over a pan of simmering boiling water. (I prefer to use the latter method)


Once the butter and chocolate are almost melted, remove from the heat mixing to allow any last bits of butter and chocolate to melt and whisk in the sugar.


Add the eggs in one at a time, making sure each one is properly incorporated before adding the next.


Add the vanilla extract.


Sift in the flour and salt and gently fold this into the brownie mixture.


Pour the batter into your prepared tin.


Repeat again using your other type of chocolate.


Bake for 25 minutes. (Your white chocolate version may require an extra 5 to 10 minutes, though mine did not).


Cool the brownies completely to room temperature and cut into squares. Then have fun performing open heart surgery, cutting out hearts in the centre of each brownie and swapping them over.












Baking Notes:


Deb's original recipe recommended freezing the brownies in order to make clean cut outs from the brownies. I managed to make my cut outs safely without freeezing them but just wanted to mention this to you so that you know this option is available to you.


Whilst Deb's original recipe  made 16 brownies from each batch, I for some reason only got 9 from each of mine! Do make sure that there is a sufficient border around the cut out to avoid any broken hearts!


You don't have to use a heart shaped cutter, you can use a star or flower. As you will see from some of the pictures, I did experiment with a flower cutter but I found the heart cutter produced the best result.