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Chalkboard Brownies Recipe Easy Homemade Fudgy Edible Chalk Treats

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These chalkboard brownies combine a rich, fudgy chocolate base with a fun, edible chalk topping that lets you doodle or write sweet messages on the brownies. Perfect for celebrations and creative snacking.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (125g) all-purpose flour, sifted
  • 3/4 cup (75g) unsweetened cocoa powder, sifted
  • 1/2 teaspoon salt
  • 1/2 cup (90g) chocolate chips or chunks (optional)
  • 1 cup (120g) powdered sugar, sifted (for edible chalk)
  • 2 tablespoons cream cheese, softened (for edible chalk)
  • 1 teaspoon lemon juice (optional, for edible chalk)
  • Food coloring (optional, for edible chalk)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Melt the butter in a microwave-safe bowl or on the stovetop. Let it cool slightly until warm but not hot.
  3. In a large bowl, whisk together the melted butter and granulated sugar until combined and shiny.
  4. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  5. In a separate bowl, sift together the flour, cocoa powder, and salt.
  6. Gradually fold the dry ingredients into the wet mixture using a spatula. Stop as soon as no flour streaks remain.
  7. Fold in chocolate chips or chunks if using.
  8. Pour the batter into the prepared pan, spreading evenly. Tap the pan gently to release air bubbles.
  9. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
  10. While brownies cool, prepare the edible chalk by mixing powdered sugar with softened cream cheese and lemon juice until smooth and firm enough to draw. Add food coloring if desired.
  11. Once brownies are completely cooled, spread a thin layer of edible chalk paste on top or use it with small paintbrushes or piping bags for designs.

Notes

Use warm but not hot melted butter to avoid cooking the eggs prematurely. Do not overmix the batter to keep brownies tender. Let brownies cool completely before applying edible chalk to prevent melting. For gluten-free, substitute all-purpose flour with almond flour. Cream cheese can be substituted with softened butter or coconut cream for edible chalk. Store brownies separately from edible chalk to maintain chalk texture.

Nutrition

Keywords: brownies, chalkboard brownies, edible chalk, fudgy brownies, chocolate dessert, creative dessert, kids dessert, party treat

Find it online: https://cooksyla.com/chalkboard-brownies-recipe-easy-homemade-fudgy-edible-chalk-treats/