Let’s Take Brownies to the Next Level

It’s no secret that I love cake—all kinds of cake, really. But brownies have always held a special place in my heart. They’re my all-time favorite, and I share this passion with my equally baking-obsessed big sister. I have lost count of how many times we have baked our favorite brownie recipe together!

While brownies are fantastic just in their delicious, fudgy simplify, they also make a great base for many other desserts. I often use brownies as a base element, like in this chocolate mousse cake or this tripple mousse cake. They’re also perfect for an easy brownie trifle! But sometimes, you just want to upgrade the brownie itself, and that’s where these aesthetic brownies come in.

I have taken my favorite brownie recipe and topped it with a layer of dark and white chocolate, elevating these delicious bars to a whole new level. Plus, I’ve created a beautiful pattern that makes these brownies as visually stunning as they are delicious.

How to Master the Chocolate Pattern

First, bake up a batch of brownies. I made a double batch of my favorite brownie recipe in a square baking pan. The brownies need to cool completely before adding the chocolate, as it won’t set properly if the brownies are still warm (and your beautiful pattern will get ruined).

Here’s how you do it:

1. Melt the white chocolate and put it in a small piping bag or a makeshift piping bag made from parchment paper, so it’s ready to use.
2. Melt and temper the dark chocolate, then spread it evenly over the brownies. Gently shake the pan side to side to ensure the chocolate is smooth and level.
3. Quickly pipe stripes of white chocolate across the brownies, spaced evenly apart, before the dark chocolate sets (you need to work a bit fast here). The white chocolate will slightly melt into the dark chocolate.
4. Use a toothpick to drag across the white stripes from edge to edge, creating a pattern. Repeat this across the whole pan with even spacing.
5. Let the chocolate set completely before cutting the brownies. Avoid the fridge, as it’s too cold and will ruin your chocolate with condensation.

How to Store Your Decorated Brownies

Brownies should always be stored at room temperature. However, once you have added tempered chocolate on top, you will want to store it in a cooler place so your chocolate has the best conditions.

Chocolate is best stored in a cool dark place, 16-20 °C (60-65 °F). This could be a cool room, a wine fridge or similar. Never put your chocolate in the fridge as it’s too cold and will create condensation on your chocolate, which ruins it.

Cover your chocolate-decorated brownies with plastic wrap and they will keep well for 3-4 days.

Frequently Asked Questions

Can I make this chocolate pattern on any brownie?
Yes, you absolutely can. It works best on brownies with completely flat top without too many cracks.

Can I use candy melts instead of real chocolate?
Yes, and they do not need to be tempered, but the flavor is significantly affected. Candy melts have a very sweet taste compared to real chocolate.

Should my chocolate pattern set in the fridge?
No, your chocolate pattern should ideally set at 16-20 °C (60-65 °F), in a cool room. Let it set at room temperature if you have no cooler options.

Recipe

Aesthetic Brownies with Chocolate Pattern

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Delicious brownies that are simple to make, beautifully decorated with a chocolate pattern. Take your brownies to the next level with this simple approach.

Time: 3 hours hrs

Difficulty: Moderate

Yield: 24 servings

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Ingredients

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Brownies:

• 2 batches of my brownie recipe (baked in a pan approx. 22x32 cm / 8x13 inches)

Chocolate pattern:

• 200 g quality dark chocolate
• 75 g quality white chocolate

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Instructions

Brownies:

• Bake the brownies according to the recipe instructions and allow them to cool completely.
  2 batches of my brownie recipe

Chocolate pattern:

• Roughly chop the dark and white chocolate.
  200 g quality dark chocolate, 75 g quality white chocolate
• Melt the white chocolate in a bowl in the microwave or over a water bath. Place it in a squeeze bottle or piping bag and cut a small hole.
• Melt 2/3 of the dark chocolate in a bowl in the microwave (stir occasionally to prevent burning) or over a water bath. If you have a candy thermometer, the chocolate should reach between 45 °C (113 °F)-50 °C (122 °F).
• Stir the remaining third of the dark chocolate into the melted chocolate and mix until fully melted. This will temper the chocolate. If you have a thermometer, the chocolate should be 31 °C (88 °F)-32 °C (90 °F) to be perfectly tempered.
• Spread the dark chocolate evenly over the cooled brownie. Shake the cake from side to side to remove any air bubbles and ensure the chocolate is evenly spread.
• Draw stripes of white chocolate on top of the dark chocolate, evenly spaced. Use a toothpick to drag across the stripes to create a beautiful pattern.
• Let the chocolate set completely in the refrigerator before cutting the brownies into pieces and serving.

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