Salted Brownie with Belly Hearts

each of these brownie has a belly of heart,

& no these aren't just the usual bake but it's an art...

& all who tried has agreed,

that it's a very cute one indeed!

Makes 32 squares

Ingredients
- 85g semisweet (dark) or white chocolate chips
- 110g unsalted butter
- 150g sugar
- 2 eggs
- 1/2 teaspoon salt
- 80g wholemeal flour
- 1 sachet of earl grey tea dust

Methods
1. Preheat oven to 180 degree C.
2. Line an 8-inch by 8-inch baking tin (with ends of the baking paper overflowing from the pan).
3. Melt the dark or white chocolate over a double boiler or microwave for 30 seconds and stir, continue until chocolate is 90% melted, remove from heat and stir till smooth.
4. Whisk in the sugar, eggs (one at a time) and earl grey tea dust.
5. Add the flour and sugar and stir until just combined.
6. Pour into lined tin and bake:

25 - 30 minutes for dark chocolate brownie
30 - 35 minutes for white chocolate brownie

Repeat this recipe with the other type of chocolate.

7. Cool the pans in a rack in the freezer (it will be easier to do the cut-outs).
8. Slice each tin of brownie into 16 squares. 
9. While brownies are cold, press in the cookie cutter (I used a mini heart one) and cut out those belly hearts.
10. Fill a dark chocolate brownie with a white belly heart and vice versa.

You may freeze the brownies in ziplocks, up to 3 - 4 months. To reheat, microwave on high for 30 - 45 seconds. Enjoy!

How was it?
Too cute !! but they were really salty, not so much for the dark chocolate version probably masked by the taste of cocoa but the white ones were really salty. Wholemeal flour made this a winner, you cannot tell the difference if I were to use plain flour! Awesomeee. The brownies tasted so much better after 2 months of freezing and popping them into the microwave. 

Better it up!
Use 1/4 teaspoon of salt instead for the white brownie.

Verdict

Recipe Adapted from
Smitten Kitchen