white and dark hearted brownies

White chocolate brownies have it tough. They share a name with a baked good that needs no improving on; their chocolate is rejected by self-titled real chocolate eaters for being a pale imitation of the rich, nutty and bittersweet awesomeness of darker chocolates; this same chocolate is so sweet that you must dial back the sugar in your brownies to adjust for it, removing moisture, risking leaving them cake-like and if it couldnt get much worse, theyre barely white. More like, pale-yellowish-beige. Yum, right?

I was one of those white chocolate rejectors for a long time but I finally made peace with it when I stopped judging it through the lens of chocolate which is bitter and complex in ways that white chocolate cannot be and accepted it for what it is, a buttery sweet confection that, when used carefully, plays exceptionally well with others, like mint, berries, nuts and, well, dark chocolate. And since Id come full circle with my reasoning, I made a batch of white chocolate brownies and a batch of dark chocolate brownies and hadnt figured out what I was going to do next, only that nothing bad could happen from there.

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