Valentine Bling Chocolate Brownies

I recently showed you these sophisticated black lace chocolate brownies that I made, today we have some more glamorous brownies, with a little more bling. Maybe quite a lot more bling? I am loving the look of these! I think they would look great as a cupcake too. 

These brownies are baked in a lovely little heart shaped pan using my favourite traditional brownie recipe from the Hummingbird Bakery Cookbook. You can also find the recipe here. The decoration uses a quilted effect on the palest peachy pink fondant which is then bling-ed up with gold pearls and gold painted hearts.

Baking the Brownies

These brownies start off with this lovely little tin from Wilton, when using it, I find it best to fill it a little over half full, so that the brownies rise above the tin and then you can trim them neatly down to size.

One tray of lovely fudge baked chocolate-y-ness, you can see how they have risen up and over topped their tins.

Its best to let these cool, till properly cold in their tins, as if you try and pop them out before, they are likely to break into little pieces. When completely cool and popped out, you can trim off the excess to these dinky little hearts. The lovely thing about this tin, is the domed shape it gives to the top of the brownie.

The Decoration

I used this lovely heart mould from sunflower sugar art to make the moulds and picked my three favourites to use on these brownies. They look lovely as they are, but even lovelier when painted to bring out the details.

I made the gold paint for these my mixing gold lustre dust with a little clear alcohol. What a difference a little lustre makes?

I achieve the quilted effect using this simple but effective quilting embosser from patchwork cutters.

This gives such a beautiful quilted effect, so sumptuous.

Then simply lift the fondant over one of those dinky little brownies, trim off the excess and add some gold pearls and one of the little decorated hearts.

 That's all for today

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Black Lace Valentine Brownies

It seems a long time since I glammed up a brownie, so Valentine's Day would seem to be the ideal opportunity for some sophisticated glamorisation. These are dense fudge-y chocolate brownies covered with a pale sugar paste and then black lace make a lovely valentine surprise.  I always think of this as being a Paris colour scheme, the softest, pale peachy pink teamed with a matt sophisticated black lace. These brownies are based on an idea I used for these button bow cookies where I used the sugar veil lace mat as an embossing mat.

What you Need

To make these you need:

A batch of brownies baked with your favourite recipe. I used this recipe from the Hummingbird Bakery Book

A heart shaped cutter

Peachy pink sugar paste. I coloured mine with Wilton's creamy peach, you can get a similar colour with sugarflair's "paprika"

Black sugar lace. Mine is made using the ready coloured black cake lace mix and the original sugar veil mat. Check out this post for more about making cake lace.

Bow Mould. The one I used is Bow Set 4 by First Impressions.

A litte CMC / Tylose powder for making the bows (optional)

Baking and Cutting the Brownies

I baked half of my brownie mix in a square pan and the other half of the mix I used to make some bling valentine brownies, which are also decorated in this pale peachy pink colour, but with a little gold razzle dazzle instead of sophisticated black. The heart shapes were cut out of the large square brownie using a heart shaped cutter, it is easier to do this if you turn the square brownie upside down and cut from the bottom to the top. As the middle of the baked brownie does not usually rise as mush as the sides, you get the best shaped brownie if you cut them with the point towards the middle and the rounded end in the corner.

This brownie recipe is so chocolaty, I can almost smell the chocolate through the screen. This recipe makes a lovely dense fudge brownie and this denseness makes them ideal for decorating. I decorated mine the day I baked them, they will cut better if they are not quite so fresh and even better if you have time to put them in the fridge over night.

Covering the Brownies

Once the brownies are cut out, its time to cover with the peachy pink sugar paste. When working with a pale coloured sugar paste and dark chocolate brownies, it is best to roll out just as much as you think you will need each time as those little chocolate crumbs get everywhere and they just love to stick to your pale peachy pink sugar paste whenever they get the chance.

I used an icing smoother to help adhere the sugar paste to the brownie, just as you would if covering a conventional cake, then used a pizza wheel to cut around the base and trim off the excess sugar paste.

Now for the lace. Brush a little water over the sugar paste. I use a water brush for this, you should be able to find one in your local craft store, look for one with the water colour paints and equipment. Make sure it is only a little water. Too much and some of the black sugar lace might dissolve and bleed into the sugar paste. So, not a good look. You can always add a little more if the lace is not sticking.

Position the lace carefully, so that the pattern on the lace enhances the shape of the brownie. Use your hands or an icing smoother to adhere the lace on to the sugar paste and then trim with a sharp knife or pizza wheel.

I love the way that the texture on the sugar veil mat makes lace that looks like it is made from looped thread.

If you look closely, you can probably make out a couple of areas where I have not quite scraped enough lace off whilst I was making it. Whilst you can see this in the picture below, it isn't really noticeable on the actual brownies which are approximately 7.5 cm or 3 inches high.

Making the Bows

When designing these brownies, I was going to use the same bow that I used on the button bow cookies, hover, having got to this stage, I didn't want to cover up so much of that delectable lace, so opted instead for a smaller bow using this first impressions mould.

Separate a little of your peachy pink sugar paste and mix with a little of the tylose or CMC powder to help with the moulding process. If you haven't got any, use the ordinary sugar paste and put the mould in the freezer for about 15 minutes before un-moulding.

This mould works best if you start with a small sausage of sugar paste and sort of wind it into the mould. Take off any excess and smooth carefully all around the edges to make sure you get a good finish.

Pop out the finished bows. How sweet are these?

Brush a little water onto the underside of the bow and gently push the bow onto the top of the brownie.

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Blossoming Caramel Chocolate Brownie Cupcakes

When I was making these, I was thinking that they would be another glamorous brownie, but, I am not really sure whether a cupcake brownie can qualify as a glamorous brownie. They are quite glamorous though, aren't they?



























These are easy to make, hardly need any specialist equipment and they taste really delicious too. I made my chocolate brownie cupcakes using the Hummingbird Bakery traditional brownie recipe, but, you can use any recipe you like from scratch or from a box. When the batter is mixed, fill cupcake cases about two thirds full, just as you would for a regular cupcake and bake. You will need to bake for about 10 minutes less than your recipe states. Remember that brownies are cooked when they are still a bit undercooked in the middle!

When the brownies come out of the oven, they will have beautifully risen domed tops and your house will be filled with the delicious smell of chocolate. Don't let your heat sink as the brownes sink a little in the centre. This is what gives them their lovely fudgy texture and when they are decorated you won't notice

This is all you need to decorate them.

1. A little chocolate sugar paste (fondant)












2. A teeny tiny blossom cutter plunger












3. A star shaped nozzle. This is a Wilton 2D
4. A batch of caramel butter cream (recipe follows)

Making the teeny-tiny chocolate blossoms

If you can, make your teeny-tiny chocolate blossoms the day before you are going to use them. It doesn't really matter, giving them a chance to dry out a bit means they keep their shape better when you use them. You need 7 blossoms per cupcake brownie, this recipe gave me 12 cupcake brownies, so that was 84 blossoms! Always make a few more for luck.

1. Roll out a small amount of chocolate sugar past thinly
2. Cut out the blossoms using the cutter.
3. Lift the cutter with a bit of a sideways flick - you should have your newly cut blossom inside.
4. Shape the blossom by pressing down the plunger gently onto a foam sugar craft pad if you have one.
(I usually just press my forefinger and middle finger together and plunge the blossom gently between the two. Place the blossoms somewhere to dry.)

Caramel Buttercream

Buttercream is one of those really flexible recipes that you can't really go too far wrong with. The traditional English recipes vary from between equal amounts of butter and icing (powdered / confectioners) sugar to twice the amount of icing sugar to butter.


For this caramel buttercream I used equal amounts:

250g / 8oz / 2 sticks butter (softened)
250g / 8oz / 1 cup icing / powdered / confectioners sugar
Tin or jar of caramel (at least 200g / 6oz)

The tin of caramel I had weighed a little under 400g / 12oz. You actually only need about 200g (6 oz) to get a good caramel flavour, I didn't have any use for the rest of the can, so I just tipped it all in. For buttercream you need to use really soft butter. Leave the butter at room temperature for a couple of hours to soften up, or give it 10 seconds on low in the microwave.


Method

Put the butter into your mixer and beat really well (or use a hand mixer). You need it to be really smooth. Star nozzles have a narrow centre so any lumps of butter will get stuck. When the butter is soft and smooth add about half the icing sugar and beat until really well incorporated, then add the the rest of the icing sugar ad beat until the butter cream is looking lovely and soft and fluffy. Finally add the caramel and beat until just incorporated.

Decorating

Put your piping nozzle into a piping bag and fill the bag with the caramel buttercream. Pipe a couple of test flowers. If the flowers don't hold their shape, pop the piping bag in the fridge for 10 minutes or so to firm up a little.

Start by piping a flower in the middle.

Hold the piping bag upright and pipe slowly, then pause and lift slowly.

Pipe six flowers around the edge

Pipe a final flower on top of the one in the centre

Then carefully place a teeny-tiny blossom onto each flower



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That's all for today

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