I really wanted to post something super chocolatey this week. It’s just the lay of the land around Valentine’s Day. Chocolate this and chocolate that, and the more indulgent the better. Not that I have anything against indulgence, let’s not kid ourselves. But I’m about to tell you something about myself that I never thought I would admit here.
I don’t really like chocolate.
Ah! Stop! I don’t mean it! Well, I don’t mean it completely. Of course I like chocolate. But…sparingly. You know, in different types of cookies, or flavored with other things. But a deep, dark, totally chocolate dessert? I would likely pass for something else. You know, for something fruity! Or nutty! Or honey-y! Don’t hate me.
But if not completely chocolatey, at least make heart-shaped desserts, I say! Because that’s still festive. And these lovely brownies are still studded with chocolate. And flavored with white chocolate, which isn’t chocolate at all, but I’ll throw it out there anyway. They have balance. And, hello, they’re hearts. You’ll love them!
White Chocolate Brownie Hearts (adapted from Bakers One Bowl Brownies)
4 oz. good quality white chocolate
3/4 cup butter
1 cup sugar
1 tsp. vanilla
1 cup flour
1/2 tsp. salt
1/2 cup mini chocolate chips
1/4 tsp. flaky sea salt (to sprinkle on top)
Preheat oven to 350. Line a 9×13 pan with aluminum foil. Spray the foil with cooking spray.
In a medium bowl, in the microwave, melt together the white chocolate and butter in 30 second intervals, stirring each time, until completely melted. Let cool slightly. Whisk in eggs and vanilla. Fold in the flour and 1/2 tsp. salt and mix well until fully incorporated. Stir in the mini chocolate chips.
Pour batter into the prepared pan. Bake for 20-25 minutes, or until the edges are turning golden brown and a tester comes out clean. Cool completely in the pan, on a wire rack. Lift the aluminum foil out of the pan and using a heart shaped cookie cutter, cut out the desired shapes.