Heart Brownies


Heart Brownies
From Smitten Kitchen

To make these brownies, you make two batches of different colored brownies, and exchange the centers. A smaller cookie cutter is always better, but I wasn’t able to find one—hence, the huge brownies! The first time I made these, I mistakenly purchased milk chocolate chips instead of white ones, but it still worked out. They worked out better the second time with white chocolate chips and a smaller cookie cutter.

Makes about: 12 huge brownies (4’’ by 3’’)
Prep time: 20 minutes (mix time); 30 minutes (freezing time); 20 minutes (assembly)
Bake time: 20 minutes

Dark brownies
6 oz chocolate (milk, or semisweet)
1 cup unsalted butter
1 3/4 cup sugar
4 large eggs
2 tsp vanilla
1/2 tsp salt
1 1/3 cup flour

Light Brownies
6 oz chocolate (white or milk)
1 cup unsalted butter
1 3/4 cup sugar
4 large eggs
2 tsp vanilla
1/2 tsp salt
1 1/3 cup flour

special equipment
Heart (or other shaped) cookie cutters
9×13 baking pans, lined with parchment paper.

1. Preheat oven to 350F.
2. Melt chocolate and butter together on low heat until fully combined. Stir occasionally to prevent burning.
3. Mix in sugar, vanilla, and salt.
4. Beat in eggs.
5. Mix in flour.
6. Pour batter into prepared pan. Bake 25-30 minutes.
7. Repeat for the other color of brownies. Make sure to use the same size (or the same pan).
8. Freeze completed brownies (no cutting!) for about 30 minutes, or until firm and solid. This makes them easier to cut. Freezing is key!
9. Once brownies are firm, cut into squares or rectangles that are larger than the diameter of your cutter. One easy way to do it is to place your cookie cutter on the brownie, and to cut the edges of the polygon so that there is enough margin such that the base brownie will not crumble.
10. Once you’ve cut the brownies into squares, press the cookie cutter gently into the center of the brownie. If you rush, you risk breaking the brownie.
11. Cut out all the hearts from the brownies, then swap them.
12. Note that the centers are not physically stuck to the outside part of the cookie, but they will generally stay, since the holes are the same size and the brownie is a bit sticky.

Second Round:



First Round



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