Double Chocolate Walnut Brownie Hearts (makes 12)
Adapted from King Arthur Flour
½ cup unsalted butter
1 cup + 2 Tbl. sugar
2 large eggs
½ cup + 2 Tbl. Dutch-process cocoa
½ tsp. salt
½ tsp. baking powder
½ tsp. espresso powder, optional
1½ tsp. vanilla extract
¾ cup King Arthur Unbleached All-Purpose Flour
½ cup chopped walnuts, toasted
½ cup semisweet chocolate chips
In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
While the sugar heats a second time, crack 2 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla until smooth.
Add the hot butter/sugar mixture, stirring until smooth.
Add the flour and walnuts, again stirring until smooth. Set batter aside to cool slightly before adding the chocolate chips.
Meanwhile, preheat oven to 350°F. Lightly grease 12 heart-shaped foil pans with non-stick spray and set them on a baking sheet.
Once oven is preheated and batter has cooled down, stir in chocolate chips. Portion batter into the prepared pans. Bake in 350°F oven for 15-20 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before packaging or serving.
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Blueberry Macadamia White Brownie Hearts (makes 11)
Adapted from Ann Clark
½ cup unsalted butter
5 oz. white chocolate, chopped
⅓ cup + ¼ cup sugar (amount is wonky because this is ⅓ the original recipe)
1 tsp. vanilla extract
¼ tsp. salt
1 cup all-purpose flour
¼ cup macadamia nuts, chopped
¼ cup dried blueberries
1 oz. white chocolate, for drizzle
Preheat oven to 325°F. Lightly grease 11 heart-shaped foil pans with non-stick spray and set them on a baking sheet.
Melt butter in a medium saucepan over low heat. Add 5 oz. chopped white chocolate and stir until melted. Remove from heat, let cool slightly, then stir in sugar, eggs, vanilla extract, and salt. Stir in flour just until smooth. Fold in macadamia nuts and dried blueberries.
Portion into prepared pans. Bake in 325°F oven for 20-25 minutes, until tops are golden and just firm to the touch. Remove from oven and cool completely on a rack. Brownies may sink slightly while cooling.
Melt 1 oz. white chocolate in a disposable decorating bag. Snip a small corner off the bag, then drizzle melted white chocolate over cooled brownies. Let set before packaging.