Edible Chalkboard Brownies
Last year I shared these super cute Conversation Heart Brownies, so I had to take them up a notch with a fun Edible Chalkboard Brownie! These were perfect for our Chalkboard-themed party and are cute anytime of year.
Edible Chalkboard Brownie Recipe
I’ve made these cute chalkboard brownies a couple times now. The first time was in a “First Day of School”-themed lunch box, when I cut the brownies into a traditional square shape which was perfect to represent a real chalkboard.
This time, I was making them for a Valentine’s Day Party, so heart-shaped seemed in order. However, the best thing about this simple method of making chalkboard-looking brownies is that you can really customize the brownies in any color, shape, or even flavor that you want!
(I personally think that making the brownies black with white writing makes the chalkboard theme the most obvious, but it would still look cute in other colors.)
Of course, you can use boxed brownie mix for this recipe and simply use our method of decorating to achieve that chalkboard effect.
I also wish in retrospect that I had added some brownie frosting to the brownies before the candy coating, just for taste. While these brownies taste great, brownie frosting is simply too good to skip! Since you are using a paintbrush to add the writing, you don’t have to worry about the frosting making the writing surface too soft (for using a candy pen, etc).
How to Freeze Brownies
To freeze these brownies, cook and cool brownies completely and wrap tightly in plastic wrap, then wrap again with foil. Freeze up to 3 months. When ready to serve, thaw at room temperature before decorating with frosting or candy melts. (However, ideally you should not make them into individual servings if you want to freeze them – opting for a large square instead of these cute heart shapes.)
Ingredients for Edible Chalkboard Brownies
- 1 1/3 cup butter
- 2 1/2 cups white sugar
- 1 1/2 cup cocoa powder
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/3 cup flour
- 1 cup milk chocolate chips
- 1 1/2 cups black candy melts
- 3 Tablespoons shortening or coconut oil
- 1 vial white food glitter
Tip: if you want, you can still frost the brownies before adding on the black candy melt coating.
Kitchen Tools You May Find Helpful
- Square baking tray
- Medium saucepan
- Microwave-safe bowl
- Whisk or wooden spoon
- Measuring cups and spoons
- Mixing bowl
- Toothpicks
- Spoons
- Cooling rack
How to Make Chalkboard Brownies
Preheat oven to 325F.
In a small bowl, sift together the cocoa powder, salt and baking powder. Set aside.
Place the butter in a small saucepan over medium heat and cook for 8-10 minutes until slightly golden brown. Small pieces of milk fat will turn a chocolate brown and that’s okay.
Remove the pan from the stove and immediately stir in the white sugar with a wooden spoon.
Add in the cocoa mixture and then allow to cool to room temperature, about 5-8 minutes. Meanwhile, grease a heart shaped pan or a large casserole pan – about 9×13″. Set aside.
Add in the eggs one at a time, then the vanilla and flour, beating thoroughly after each addition.
Beat for 2 minutes before adding in the chocolate chips.
Pour the brownie batter into the baking tray or baking pan and bake for 22-25 minutes, until an inserted toothpick comes out clean and tops are cracked.
Allow brownies to cool in the pan to avoid breaking, then remove and place brownies on a cooling rack.
Place the candy melts and shortening in a microwave-safe bowl and heat for 25-30 second increments, stirring well in between each heating. Reheat and stir well until the candy melts are runny and no lumps remain.
Pour 3-4 Tablespoons of the black candy melt mixture over each brownie, using the back of your spoon to smooth the candy coating to the edges.
Allow to dry completely before using a dry paintbrush or skewer to apply the white glitter writing. (I prefer to rub glitter all over the whole brownie for a realistic effect before adding the final writing.)
Store in an air-tight container in the fridge for up to 5 days. Makes 9-12.
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Edible Chalkboard Brownies
Ingredients
- 1 1/3 cup butter
- 2 1/2 cups white sugar
- 1 1/2 cup cocoa powder
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/3 cup flour
- 1 cup milk chocolate chips
- 1 1/2 cups black candy melts
- 3 Tablespoons shortening or coconut oil
- 1 vial white food glitter
Instructions
- Preheat oven to 325F.
- In a small bowl, sift together the cocoa powder, salt and baking powder. Set aside.
- Place the butter in a small saucepan over medium heat and cook for 8-10 minutes until slightly golden brown. Small pieces of milk fat will turn a chocolate brown and that's okay.
- Remove the pan from the stove and immediately stir in the white sugar with a wooden spoon.
- Add in the cocoa mixture and then allow to cool to room temperature, about 5-8 minutes. Meanwhile, grease a heart shaped pan or a large casserole pan - about 9x13". Set aside.
- Add in the eggs one at a time, then the vanilla and flour, beating thoroughly after each addition.
- Beat for 2 minutes before adding in the chocolate chips.
- Pour the brownie batter into the baking tray or baking pan and bake for 22-25 minutes, until an inserted toothpick comes out clean and tops are cracked.
- Allow brownies to cool in the pan to avoid breaking, then remove and place brownies on a cooling rack.
- Place the candy melts and shortening in a microwave-safe bowl and heat for 25-30 second increments, stirring well in between each heating. Reheat and stir well until the candy melts are runny and no lumps remain.
- Pour 3-4 Tablespoons of the black candy melt mixture over each brownie, using the back of your spoon to smooth the candy coating to the edges.
- Allow to dry completely before using a dry paintbrush or skewer to apply the white glitter writing. (I prefer to rub glitter all over the whole brownie for a realistic effect before adding the final writing.)
- Store in an air-tight container in the fridge for up to 5 days. Makes 9-12.
These edible chalkboard brownies are such a fun treat for Valentine’s Day or any occasion that fits a chalkboard theme (like back to school or the last day of school). I’ll definitely be making them again as a Last Day of School treat!
For more delicious chocolate recipes, check out our Peanut Butter Chocolate Lush or our Slow Cooker Hot Chocolate.
