Snow Crystal Chocolate Brownies Recipe

Name: Snow Crystal Chocolate Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Chocolate bar; 50 grams Cocoa powder; 2 tbsp Heavy cream 100%; 100 grams Unsalted butter; 2 Eggs; 60 grams Sugar; 1 pinch Salt; 50 grams Cake flour; 1 tsp Baking powder; 1 tbsp Rum; 1 tbsp Instant coffee; 80 grams Chopped nuts (walnuts, hazelnuts, macadamia nuts, etc); 1 Powdered sugar (for decoration); 1 shallow square shape 20x20 cm; 1 to line the tin Parchment sheet

Servings: persons

150 grams Chocolate bar
50 grams Cocoa powder
2 tbsp Heavy cream 100%
100 grams Unsalted butter
2 Eggs
60 grams Sugar
1 pinch Salt
50 grams Cake flour
1 tsp Baking powder
1 tbsp Rum
1 tbsp Instant coffee
80 grams Chopped nuts (walnuts, hazelnuts, macadamia nuts, etc)
1 Powdered sugar (for decoration)
1 shallow square shape 20x20 cm
1 to line the tin Parchment sheet

1
Preheat the oven to 180C.
2
Mix all powdered ingredients and sift together.
3
Mix rum and coffee together.
4
Make the stencil.
5
Prepare a 20 x 20 cm paper.
6
Fold in half, in quarters, and then in eighths.
7
Draw a pattern like in the photo and cut.
8
Open up the paper and flatten the folds.The stencil size is for 1 cut square of brownie.
9
Put all ingredients into a large bowl in a double broiler to melt.
10
Add ingredients to mix in.
11
Mix until creamy.
12
Then add the rum, powdered ingredients, and nuts.
13
Mix until no longer floury.
14
Pour the batter into the cake tin.
15
Bake for 30 to 40 minutes in the oven.
16
Make sure it doesn't burn.
17
After baking, let it cool, then remove the parchment sheet and cut into squares.
18
Put the paper stencil on the top and sprinkle on some powdered sugar.
19
Then remove the paper stencil very carefully.
20
It's done.
21
Harapeko lion san made hexagon snow crystals.
22
Make hexagons by folding the paper in 6.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 150 grams Chocolate bar, 50 grams Cocoa powder, 2 tbsp Heavy cream 100%, 100 grams Unsalted butter, and more.

Yes, Snow Crystal Chocolate Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Snow Crystal Chocolate Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions