Beautiful brownies

...If I might say so.
And: they were delicious as well. Not completely unimportant. The recipe was called 'best brownies' and they weren't bragging. I have yet to meet anyone who didn't think they tasted divine, including J. who is very picky about brownies ;) .

The brownie recipe is from Allrecipes (you can find the recipe here) sans the glazing part:

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in 1 cup white sugar, 2 eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder. Spread batter into a greased (preferably also with flour spread over it) pan and bake for 25-30 minutes on 175 C. The recipe is for an 8 inch square pan but I used a 20 cm spring cake tin which worked perfect as well. Make sure not to overcook it, the brownies should still be somewhat moist inside.

For the chocolate glazing I used my own basic glazing recipe:
- Melt a bit of dairy butter (NL: roomboter). Au bain marie is the easiest, this way you can just throw in the chocolate later
- Melt chocolate au bain marie, mix with butter (for Dutch people: half melk, half pure chocola gebruiken)
- Spread the glazing over the (still warm) brownies, let it cool for about 1 and a half hour

The white stripes are simply powdered sugar with a tiny bit of warm water. To get the stripes in this pattern, you should add the white glazing when the chocolate glazing it still soft so the lines in the chocolate glazing will disappear again. Add vertical stripes of white glazing, then take a toothpick and make horizontal lines with the toothpick: one line from left to right, the next line from right to left, the next line left to right again etc. If the chocolate glazing is still warm, the white glazing might look a bit unclear at first, but it will become whiter when it hardens.

Bon appetit!