White and Dark Chocolate Brownies

The bridal shower we threw last weekend was not entirely traditional. We did introduce ourselves. We did drink copious amounts of lemonade with homemade strawberry puree and strawberry vodka. And we did count how many bows the future bride broke. She will be having three children.

But, there were none of those shower games that I've always disliked playing (this list is worth examining: number three is particularly bad).

Instead, we spent the time eating. Eating bruschetta topped with smoked salmon spread (made with smoked salmon my dad caught) and olives as appetizers. Eating more tarts than we could count and a delicious fresh salad for lunch. Eating loaves of fresh bread from a local bakery. Eating cake loaded with fresh fruit and delicious dense brownies.

The brownies did scream LOVE!

I made small pans of dark chocolate and white chocolate brownies (Yes, I know white chocolate is not really chocolate and I usually steer clear of it. I'll be attempting a version of this later with dark chocolate and milk chocolate). I froze the brownies, cut them into 16 pieces, and then, using a little heart cookie cutter, cut out white chocolate and dark chocolate hearts from the center of the brownies.

Deb from Smitten Kitchen calls the next step "swapping bellies." You take the white chocolate belly and place it in the center of the dark chocolate brownie. You take the dark chocolate belly and place it in the center of the white chocolate brownie.

Visit Smitten Kitchen to view the recipe for these delightful brownies!