Snowflake Brownies

Published on December 11th, 2011

I love brownies (especially ones made from scratch), but they can look a little boring by themselves because they’re just a big, brown square. Here’s an easy decorating tip to make them look really special.

First, bake your brownies. I’ve been using this really delicious recipe for years. It’s from Rosie’s Bakery: all butter, fresh cream, sugar packed, no holds barred baking book by Judy Rosenberg ( How can you go wrong with a title like that?

Here’s what you need:

3 1/2-oz. unsweetened chocolate
12 tbsp. (1 1/2 sticks) butter
1 1/2 cups sugar
3/4 tsp. vanilla extract
3 large eggs at room temperature
3/4 cup + 2 tbsp. flour
1/2 cup + 2 tbsp. chopped walnuts (optional)

Preheat your oven to 350-degrees. Grease an 8″ square pan with oil or butter. In a double boiler, melt chocolate and butter. Let cool for five minutes. Pour sugar into a mixing bowl and pour chocolate/butter on top. Mix with a mixer until blended (about 25 seconds). Add vanilla. Add eggs one at a time with mixer on medium-low speed. Mix until velvety. Add flour on low speed and mix for 20 seconds. Finish mixing by hand. Add nuts if you want (I never add nuts; I feel it ruins a good brownie). Bake 25-30 minutes until a thin crust forms on the top and a tester comes out with a moist crumb. Let brownies sit 24 hours before eating (this is the hardest part).

Once the brownies are completely cool, use a butter knife to gently ease the brownies out of the pan. When cooked properly the bottom should be nice and smooth. I guess I should have left my brownies in for a few more minutes because when I coaxed them out of the pan, the bottom stayed in the pan. I scraped it out and squished it into the hole and kind of put them back together.

The snowflake needs a smooth surface to look its best, so I decided my brownies needed a topping to cover up the filled in crater. I turned my oven back on, topped the brownies with chocolate chips and put them back in the oven for five minutes. Once the chocolate chips soften just spread them out with a knife as evenly as possible.

While you’re letting the chocolate cool, a stencil can be made for the snowflake.

Take an 8 1/2″ x 11″ sheet of paper and cut it into a square.

Take the extra strip and cut it so it’s 7″ long (the size of the bottom surface of the brownies). Fold it in half. Roughly draw what you want one arm of the snowflake to look like. Then cut out the shape and unfold.

Trace the shape onto the square of paper. Then repeat two more times rotating the shape so it becomes the snowflake.

Cut the snowflake out.

Place the snowflake stencil on the brownies and sift powdered sugar over it.

Carefully remove the stencil and your brownies will look amazing. Just cut into squares and enjoy!

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  1. Posted by Rebecca on December 27th, 2011, 08:23 [Reply]

    Dear Evette,

    Judy Rosenberg just published a new baking book with Workman Publishing! It’s called The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book – would you like a review copy? If so, please feel free to email me.

    Thanks very much, Rebecca


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