BLACK & WHITE CUTOUT BROWNIES
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 oz (85g) semisweet or good white chocolate, coarsely chopped
1 stick (4 oz or 113g) unsalted butter, plus extra for greasing pan
¾ cup plus 2 tablespoons (6 1/8 ounces or 175 grams) sugar
2 large eggs
1 tsp vanilla extract
¼ tsp table salt
⅔ cup all-purpose flour
1-inch heart or other shaped cookie cutter
Preheat oven to 350F.
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 bain-marie 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 25 to 30 minutes (for the dark chocolate version) and 30 to 35 minutes (for the white chocolate version).
Cool wire rack in freezer to make cutouts easier. Transfer brownies to a cutting board, and cut into squares.
Warm to room temperature, or freeze for later.
If making cutouts:
Repeat the above recipe with the other type of chocolate (in parallel if two pans are available).
While both are still cold, use a small cookie-cutter to cut out shapes from each brownie, and transfer to the other colour.