Hey girls!
I think I am obsessed with sweets these days! I find myself looking over tons of yummy recipes on Smitten Kitchen's website! It's become a new fav of mine!
This recipe is super cute and incorporates something I've never had before, white chocolate brownies! So read on girls, you won't be disappointed!
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This recipe makes 16 2-inch square white or dark chocolate
brownies. To make a pan of each and reverse the middles, you’ll need
double the ingredients listed below. You will end up with 32
reversed-center brownies.
3 ounces (85 grams) semisweet or good white chocolate, coarsely chopped
1 stick (4 ounces or 113 grams) unsalted butter, plus extra for greasing pan
3/4 cup plus 2 tablespoons (6 1/8 ounces or 175 grams) sugar
2 large eggs
1 teaspoon (5 ml) vanilla
1/4 teaspoon table salt or 1/2 teaspoon flaky salt (about 2 grams)
2/3 cup (83 grams) 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 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. (I do this too keep things from getting
too hot.) 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 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
8×8-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 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.
Don't these look adorable?! And super tasty right? Let me know if you try out this recipe and how it goes for you! Good luck!
