Brownies, brownies, brownies. Brownies with walnuts, Dark Fudgy brownies, Cheesecake brownies…. who doesn’t love brownies man??????? They’re so beautifully rich, chocolaty, and dense, and they’re sooooo darn addictive 🙂
Teachers’ Day is tomorrow, and we have a class party, to celebrate and just have fun with our teachers. It’s a once in a year thing, so it’s definitely special. And, what’s a class party without food? So we decided to bake some brownies – not ordinary brownies, but special ones!
White and Dark Hearted Brownies
Adapated from Smitten Kitchen
Being die-hard fans of Smitten Kitchen, we turned to Smitten Kitchen for brownie recipes and were greeted with this amazing and fascinating White and Dark Hearted Brownies.
White and dark hearted brownies, taken from The Smitten Kitchen
Don’t they look so pretty!!!!!!!!!!!!! Well, they’re suppose to turn out that way, but ours kinda failed ): We had a few problems with the cookie cutter, as it was too big and the slices we cut were too small. So whenever we tried to cut with the cookie cutter, the cake ended up crumbling. We ended up cutting them into bite size pieces. But anyway, they tasted just as great and the response was tremendously positive. It was a hit among our classmates and friends, and even our teachers! 🙂
This recipe makes 16 2-inch squares white or dark chocolate brownies. So to make a pan of each and have 32 reversed-centre brownies (white chocolate brownie hearts in dark chocolate brownie and vice versa, as seen in the above picture), you’ll need to double the ingredients listed below. We adjusted the recipe a little, such as using a little less butter and sugar, and we managed to find out the accurate time needed for the brownies to cook to become soft and dense and just heavenly 😀
3 oz semisweet chocolate or white chocolate, coarsely chopped
1 stick unsalted butter
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
2/3 cup all-purpose flour
1-inch heart (or other shaped) cookie cutter
Preheat oven to 350°F. Line an 8×8-inch square baking pan with baking paper.
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 vanilla. Add flour and salt together, stirring until just combined. Spread into prepared pan and bake for 27 minutes (for the dark chocolate version) and 30 minutes (for the white chocolate version).
Repeat this recipe with the other kind of chocolate and a second 8×8-inch square pan. If you don’t have two matching square pans, 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 16 even squares, about 2×2 inches each. 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 center of each brownie and set the cut-out aside. Insert the dark cut-outs into the centers 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 will need them.
They would have looked so pretty and be such a huge success if we had successfully swapped the middles! Oh well, as amateurs, we’re definitely learning and we promise that we’ll improve our baking skills and techniques! We’re glad that these brownies can bring so much joy to the people around us 🙂