Musical Brownies

Is this some sort of strange version of musical chairs, where everyone runs around in a circle and when the music stops you must eat a brownie or else you’re out – except there are fewer brownies than people, and each time new brownies are added in smaller and smaller numbers, so the goal is to stay in the longest and therefore get to eat the most brownies?

music note brownies

No, it’s not. I’m really sorry.

white chocolate brownies

But if that is ever made into a game, I promise you: I will win.

Particularly if they are these brownies.

treble clef brownies

Remember the “omg drool just-like-box-mix” cocoa brownies I told you about earlier? Well, this time they’re getting an upgrade. Same amazing brownies, but topped with buttercream frosting and chocolate musical note garnishes. Although you really should be thinking “Brilliant!! I must make these immediately!”, if you are instead wondering why I would ever do this, then 1) stop questioning my genius ideas, and 2) my reason is that I needed to bake something for a blues dance. Blues → blue frosting, dance → music → music note garnishes. Compris?

music note dessert

I might just encourage (*ahem* force…) my future children to join band PURELY so I can sell these at band bake-sale fundraisers. Because, let’s be honest with ourselves here: who could avoid these temptress brownies?! That’s right. No one. You’re welcome, future child’s band, for all the money I will raise for you. You’re welcome.



Cocoa brownies:

Recipe (barely adapted) from Smitten Kitchen, which Deb adapted from Alice Medrich’s Bittersweet

10 tbsp. (1 1/4 sticks) unsalted butter

3/4 cup granulated sugar

1/2 cup brown sugar

3/4 cup + 2 tbsp. unsweetened cocoa powder

1/4 tsp. salt

1/2 tsp. vanilla extract

2 large eggs, cold

1/2 cup all-purpose flour

Buttercream frosting: 

Adapted from: Gale Gand, on the Food Network

6+ cups powdered sugar (add until you’re satisfied with the consistency)

1 cup unsalted butter, softened

1 tsp. vanilla extract

1-2 tbsp. half-and-half (vary based on how much powdered sugar you have and what consistency you like)

Gel food coloring (blue for these; any color would work)

Chocolate garnishes:

6 oz semisweet chocolate (or milk or dark)

6 oz white chocolate


1. Preheat oven to 325 F. Push a sheet of parchment paper (or aluminum foil) into an 8×8-inch square baking pan; it won’t stay very well, but that’s fine – just make sure the edges and bottom are all covered. When you add the batter later, it’ll push the parchment paper into place.

2. Combine the butter, sugars, cocoa, and salt in a medium bowl (heat-safe) and microwave for 30 seconds. Stir together gently until as well-mixed as you can get it, then microwave an additional 15 seconds. Stir together until thick and completely mixed. The batter should be warm to the touch; additional, short bursts of microwave time (don’t burn it!) may be necessary to get the batter warm.

3. Stir in vanilla extract then add eggs one at a time, stirring vigorously. When the batter is shiny and well-mixed, add the flour. Stir until it’s all mixed in, then beat vigorously for 40 strokes (incorporating air gives your brownies some “lift” and ensures they aren’t too flat/dense).

4. Pour into the parchment paper-lined pan and spread evenly. Bake for 30-35 minutes, until a toothpick comes out just slightly moist with batter.

5. While the brownies are cooking, make the chocolate garnishes. Lay wax paper down on a moveable flat surface (cookie sheets, cutting boards, etc.). Place chocolate in a microwave-safe plastic bowl (not glass). Microwave in 10-second bursts, stirring after every burst. Between 3-5 rounds, you should be able to stir until smooth; you can microwave for additional 5-second bursts once it’s smooth, but do not over-heat! You want the chocolate to stay “in temper” as much as possible. This video by How To Cook That provides a fantastic tutorial for this process (note that I used chocolate chips instead of chocolate shavings; it still worked). Put the chocolate in a plastic bag and snip off just the tip (don’t cut off too much). Pipe different music notes, treble clefs, etc. onto the wax paper, making sure to add a thick “stem” to the bottom (at least 2 cm) that will stick in the brownie and hold the design up. Put chocolate garnishes in the refrigerator to harden up.

6. When the brownies are done cooking, cool them completely (I put mine in the freezer for about 30 minutes) and then lift the paper + brownies out and set aside.

7. Once the brownies are completely cooled, make the frosting. Beat together half of the sugar and all of the butter. Start on low speed until well-blended and then gradually add in more sugar. Increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream or powdered sugar as necessary to reach spreading consistency. Gel food coloring should be beat or stirred in as desired to reach the color you’re looking for. Put the frosting into a piping bag with any decorating tip you like.

8. Cut the brownies into ~25 small squares and then pipe frosting onto each brownie. Gently inset a music note into every brownie, holding the garnish by its base so you don’t snap the top off while you’re pushing it down.


white chocolate musical brownie

I was so smitten with the way these turned out, I took them up to our balcony for a mini photo shoot. Here you can see our incredible view (and more brownies, of course):

musical brownies balcony

sunset and brownies


In case you’re curious, these were a huge hit and did not last long before every last one was snatched up by a happy dancer. Not bad for something that’s super easy to make in under two hours! You could easily top them with any other garnish (stars, hearts, simple logos, etc.). Get creative!