Fun recipes that we can adapt to make with fair trade ingredients? We’re in! Chocolate-y brownies are made even cuter with cut-out X’s and O’s to celebrate the love-filled holiday coming soon.
Everyone loves fudgy brownies, and creating a contrast with white and dark chocolate is a new twist. This recipe is easy to make with kids; it only requires one bowl! Use your own favorite fair trade chocolate here—we found ours easily at Whole Foods.
The following recipe makes one 8×8-inch square pan of white or dark chocolate brownies. Make this twice, switching out the chocolate in the recipe. The number of brownies you end up with depends on the size of your cookie cutter.
Notes about the ingredients: We found fair trade certified white chocolate baking chips at Whole Foods, and a variety of fair trade chocolate bars are available at any grocery store (we like the Theo Dark Chocolate Baking Bar). The Wholesome brand of sugar is widely available; Kroger also carries Simple Truth brand sugar, which is fair trade. Frontier vanilla extract is fair trade.
- 3 ounces coarsely chopped fair trade dark chocolate or white chocolate (we used approximately 1/2 cup of white chocolate chips)
- 1 stick (4 ounces) unsalted butter, plus extra for greasing pan
- 3/4 cup + 2 tablespoons fair trade sugar
- 2 large eggs
- 1 teaspoon fair trade vanilla
- 1/4 tsp. table salt or 1/2 tsp. flaky salt
- 2/3 cup unbleached all purpose flour
Preheat oven to 350°F. Line a square 8×8-inch baking pan with two pieces of foil: extend one piece over the opposite edges of the pan, and the other piece of foil over the other two sides, creating a “sling” for the brownies. Butter the foil.
Melt dark or white chocolate and butter together in a large bowl in the microwave for 30 seconds at a time, stirring between, or over a simmering pot of water, until it is nearly melted. Stir off of the heat until the mixture is smooth. Whisk in sugar. Whisk in eggs, one at a time, and then vanilla. Add flour and salt together, stirring until just combined. Spread into the prepared pan. Bake the dark chocolate version for 25-30 minutes. Bake the white chocolate version for 30-35 minutes.
Make the recipe over again with the other type of chocolate in a matching pan, or wait until the first batch is finished baking and use the same pan.
Cool brownies on a wire rack; keep both batches in their foil slings and lay in the freezer. It is easier to cut shapes into them if they are frozen. Once solid, transfer brownies to a large cutting board and cut each pan of brownies into even squares. Gently press your chosen cookie cutter into the center of each square (we made half “X’s” and half “O’s” in each batch). Insert the cut-outs into the centers of the opposite color brownies, and vice-versa. Enjoy them at room temperature. They can also be re-frozen and eaten another time, but you won’t want to wait!
Inspired by Smitten Kitchen’s white and dark hearted brownies.