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Brownies for Dolce & Gabbana

I have to admit, I was a bit lost when Dolce & Gabbana requested me to create a recipe for their digital magazine, Swide.

As soon as I read that email, I wished I were Pierre Hermé. He’d know exactly what to do. Who am I to create anything for D&G?

Right after I picked my self-confidence up off the floor, I visited their website for inspiration and came across the Fall/Winter 2011 runway show. As I watched one seductive dress after another, I knew it had to be something with chocolate. Plus, I had the honor of shopping side by side with Domenico and Stefano at Fouquet in Paris, so I know how much they like chocolate.

Now, I do not know much about fashion. My knowledge might even be limited to a few episodes of Project Runway, and the encounter at Fouquet will probably be the closest I’ll ever get to a D&G anything, but I do know my chocolate recipes. And I certainly know a great brownie. One that had the honor of being featured in a Washington Post article by a hero of mine. Yes, I had to bake those brownies.

Because if it is good enough for Nick, it is good enough for everyone. But this is D&G and the recipe was to be exclusive for Swide, so I started thinking… What would make a brownie more seductive? Perhaps a coating of velvety hazelnut butter? Definitely.

What I saw on the runway was quite seductive, but so wisely (and tastefully, of course) camouflaged with transparent fabric. A brownie coated with hazelnut butter would have looked too naked, so I still needed another element. Something to cover the skin just enough to entice.  Then the show ended and the whole team of tailors appeared on screen, looking proud and confident. To me, it was an appreciation and celebration of craftsmanship. It was the most inspiring part of the show and I just had to incorporate that into the recipe as well.

I thought, wouldn’t a chocolate lace decoration be perfect? Chocolate lace? As soon as I asked myself that question, I wished I were Jacques Torres. He would have piped what I had in mind in the blink of an eye.

Me? It took me three attempts, 30 minutes each.

Chocolate Lace

The first one turned out horrible. The second one broke into pieces. Damn! Those brownies had to wear lace! Finally, the third one was good enough to top that brownie. How I wish I were fast enough to do it with tempered chocolate, but try piping tempered chocolate for a duration of half an hour with the smallest tip and you’ll see it is almost impossible – unless you are Jacques Torres, of course.

Brownies for Dolce & Gabbana 2

There’s no possible way to keep the chocolate in the piping bag fluid for longer than 10 minutes. I tried using a hair dryer to heat up the tip to get it going, but no luck. A stencil would have been extremely helpful, but that wouldn’t have been haute couture, now would it? And it certainly wouldn’t have celebrated craftsmanship.

Brownies for Dolce & Gabbana 3

Visit Swide for the complete set of photos and a short interview with me. And don’t forget to come back for the recipe.

A heartfelt thank you to Yiğit at D&G for this great opportunity.

BROWNIES with HAZELNUT BUTTER and CHOCOLATE LACE

Ingredients

For Brownies:

  • 10.5 ounces (300 grams) bittersweet (%70 cacao) chocolate, chopped
  • 2/3 cup (10 tablespoons/150 grams) unsalted butter, plus more for pan
  • 3/4 cup (105 grams) all-purpose flour
  • 1/2 cup (35 grams) Dutch-process cocoa powder
  • 1/2 teaspoon salt
  • 1+1/2 cup (300 grams) granulated sugar
  • 5 large eggs
  • 2 teaspoons vanilla extract

For Hazelnut Butter Frosting:

  • One 14-ounce (400 grams) jar smooth hazelnut butter

For Chocolate Lace Decoration:

  • 4.5 ounces (150 grams) bittersweet (%70 cacao) chocolate, chopped

Method

  1. To make the brownies, adjust the oven rack to the center of the oven and preheat the oven to 350°F/175°C. Butter a 9-by-13-inch rectangular cake pan, line bottom and sides with parchment paper and set aside.
  2. Place the chopped chocolate and butter in the top of a double boiler set over hot water and allow to melt slowly, stirring often. Set aside to cool for 10 minutes.
  3. Sift together the flour, cocoa, and salt into a medium bowl and set aside.
  4. In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs and sugar until light and fluffy. Add the cooled chocolate followed by the vanilla extract, and whisk until combined. Fold in the flour and cocoa mixture with a spatula. Pour the mixture into the baking pan, smooth the top with a spatula and bake for 30 minutes.
  5. Allow to cool in the pan for a few minutes, then turn out and leave to cool completely on a wire rack. Trim the top crust and half-an-inch from each side and place in the refrigerator until chilled, for about 30 minutes.
  6. To make the hazelnut butter frosting, place the hazelnut butter in a small pot over low heat and stir until it is runny. Pour over cooled brownie, smooth the top with a spatula, place the frosted brownies in the refrigerator and chill completely, for about an hour.
  7. To make the chocolate lace decoration, place the chopped chocolate in the top of a double boiler set over hot water and allow to melt slowly, stirring often. Set aside to cool for 10 minutes.
  8. Place a 16-inch-long parchment paper on your work surface. Draw an 8-by-12 inch rectangular with a pencil, turn the other side and place it on a baking tray. Pour the melted chocolate into a piping bag fitted with the smallest (about 1 millimeter) plain tip and pipe the lace decoration the size of your brownie. Place the baking tray together with a large offset spatula in the refrigerator and wait until the chocolate is set, for about an hour.
  9. Transfer the brownie on your serving plate. Remove the chocolate decoration from the refrigerator and with the help of a large chilled offset spatula go underneath the decoration, pick it up and place it on the brownie. Heat the blade of a large knife with a heat gun or stick it in a cup of hot water for a few minutes and then wipe off the water (heating the blade helps with cutting through the chocolate decoration without breaking it into pieces), cut the brownie into 12 identical squares and serve.

October 30, 2010 · 112 Comments Categories: Best of Cafe Fernando, Brownies, Chocolate Tags: brownie, dolce & gabbana, swide

Previous Post: « Devil’s Food Cake for Design Sponge
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Reader Interactions

Comments

  1. misk

    October 30, 2010 at 11:36 am

    Wow! that really looks like a real lace pattern in there.. like you actually placed some authentic lace drawing at the back of your sheet! 🙂

    Reply
  2. Kirstin

    October 30, 2010 at 11:42 am

    oh WOW! The chocolate lace is gorgeous!

    Reply
  3. Miriam/The Winter Guest

    October 30, 2010 at 11:48 am

    Astonishing, really!

    Reply
  4. Betul

    October 30, 2010 at 12:25 pm

    It looks yummy as usual! Your interview’s very cute, I like all those hints on chocolates and things like that. I bookmarked http://www.swide.com , but hey, will you be doing a series of recipes for them or was it just one shot?

    Reply
  5. Barb

    October 30, 2010 at 1:01 pm

    wow – that is just sensational 🙂

    Reply
  6. my little expat kitchen

    October 30, 2010 at 1:07 pm

    This is so impressive, both the invitation by D&G for a sweet creation and the actual creation! Your lace looks simply amazing!
    Magda

    Reply
  7. carole (bishy57)

    October 30, 2010 at 1:30 pm

    wow beautiful!

    Reply
  8. james in the kitchen

    October 30, 2010 at 1:51 pm

    newyork times list, washington post and now the swide of dolce? you are an amazing talent!! it’s actually cool how that site changed though, i mean i checked for previous posts on the food section and its just restaurant reviews before your article…
    is this a series or something? do you have any idea? i would love to contribute, i think its innovative… i have an idea for swide cookies! hahaha
    keep up the good work mate

    Reply
  9. Sonia{7spice}

    October 30, 2010 at 2:08 pm

    absolutely creative!!

    Reply
  10. Leesa Garcia

    October 30, 2010 at 2:44 pm

    WOW Cenk!!

    VERYYYYYY impressive! What a lot of pressure you must have felt making those! I mean, the brownie alone- taste, texture.. etc… but the design you put on top!!!

    BRAVOOOOOOOOOO!!!!

    Reply
  11. NicaP

    October 30, 2010 at 3:08 pm

    The lace is divine.

    Reply
  12. Colleen

    October 30, 2010 at 3:38 pm

    WOW! What stunning filigree work on these brownies. I am sure they loved the effort. So very pretty and I know they must have tasted fantastic. Well done!

    Reply
  13. Emily

    October 30, 2010 at 4:55 pm

    I would list food and fashion as the things I am most passionate about, so this post was really wonderful to read! I loved how you incorporated the idea of layered transparency from AW’11 and also, Ive never seen a more beautiful and delicious looking brownie.

    Reply
  14. Modern Country Lady

    October 30, 2010 at 5:34 pm

    You are a master! What a fabulous idea-too, too beautiful!!

    Reply
  15. Madame Fromage

    October 30, 2010 at 8:04 pm

    Stunning! I stumbled across your blog about 2 weeks ago. Now it’s my drug.

    Reply
  16. YoSusan

    October 30, 2010 at 9:24 pm

    Hi, I’m Spanish and my English is very homespun, I love your blog and I miss a translator.

    Greetings

    Reply
  17. Destina

    October 31, 2010 at 12:25 am

    That’s real haute couture… very creative and very much ‘YOU’:) Congrats!

    Reply
  18. Nicole

    October 31, 2010 at 2:02 am

    Incredible!

    Reply
  19. hulya

    October 31, 2010 at 6:28 am

    Great Brownie and fabulous pictures of it. Thanks for sharing!

    Reply
  20. sibel

    October 31, 2010 at 11:47 am

    cenk,çok kötüsün.ben ingilizce bilmiyorum.yazıyı okuyamayınca çatladım.türkçe bloğada ekle lütfen.

    Reply
  21. emelll

    October 31, 2010 at 1:54 pm

    I knew I should always visit the English version! This, you, what you do is worth…respect..

    Reply
  22. ruth

    October 31, 2010 at 5:05 pm

    wow!!!!!!!!!that´s fantastic congratulations.

    Reply
  23. Cenk

    October 31, 2010 at 10:14 pm

    Thank you all for the nicest comments. Very much appreciated.

    Betül – Thank you! It was just this one. Nothing more planned.

    james in the kitchen – Thanks. I believe this is a new series for Swide. You might want to inquire at their website and let them know more about your idea.

    sibel – Aksilik olmazsa yarına eklemiş olurum.

    Reply
  24. New York Muhtari

    November 1, 2010 at 2:50 am

    oh my… passion for fashion??? Very creative Cenk.. It almost feels like a crime to eat this amazing looking brownie or should we say work of art?? Kudos to you..

    Reply
  25. Gulcan

    November 1, 2010 at 10:30 am

    Creative idea, impressed! Just two proposals: 1.you could have re-melt the chocolate in the piping bag (after removing the metal top) – of course, depending on the material of the bag. 2.in order to bring a more oriental twist, i would have cut a paper copy of my mother’s hand-made lace and pour the chocolate in the gentle-opened holes of the copy. Hard work, but worth to try! Something similar could be found here: http://www.sugarveil.com/gallery/sugarveil_cakes/choco-cake_sm.jpg

    Reply
  26. Ulya

    November 1, 2010 at 11:36 am

    Chocolate lace is a fantastic idea! Actually, for my birthday cake, I made a similar decoration, but I used rustic patterns instead: http://kitchenimpromptu.com/my-birthday-cake-with-coconut-butter-and-pineapple/
    So now, I’m thinking about making lace chocolate topped cupcakes. Cute!
    Thanks for the idea..

    Reply
  27. Banu Bingor

    November 1, 2010 at 11:41 am

    Amazing as usual :)) If we weren’t on a ‘diet’ I would simply try it this week (even would go perfect for a bday cake to us!)
    A cake for D&G :)) You are really great!
    (If I were selfish I would say be merciful to your Turkish readers, though I know how long they have been waiting for a single new recipe on English part of the blog here :)) )

    Reply
  28. emelll

    November 1, 2010 at 2:05 pm

    sugarveil is original, too.

    Reply
  29. robin

    November 1, 2010 at 2:36 pm

    incredible as always

    Reply
  30. geoffrey

    November 1, 2010 at 2:45 pm

    amazing recipe, just tested it! your interview is so much fun! did you get paid for this amazing masterpiece? its good for their publicity, after all its a rare thing to see exclusive content like this in digital magazine, they always talk about the same stuff… its refreshing to see editors who take time and effort to customize their content… ill check this swide thing deffo more often if you tell me you’ll do more recipes for them??

    Reply
  31. canan

    November 1, 2010 at 5:03 pm

    Süpersiniz, tebrik ederim…Bizleri yurtdışında iyi bir şekilde temsil ediyor olmanız çok gurur verici.. (kendimize pay çıkarmamıza kızmıyorsunuz umarım:))
    Başarılarınızın devamını dilerim..

    Reply
  32. Anne

    November 1, 2010 at 11:14 pm

    Stunning! The brownie by itself is gorgeous with the lovely cracks, which I love, but to then add the light brown hazelnut layer and the beautiful lace-like chocolate- you are incredibly creative. Bravo:)

    Reply
  33. Fragolina

    November 2, 2010 at 4:41 pm

    This is really awesome!!! and the chocolate decoration looks like a fine cloth, like a crochet pattern. It really suits a famous D&G magazine.

    Reply
  34. torviewtoronto

    November 2, 2010 at 7:07 pm

    looks delicious

    Reply
  35. heather

    November 2, 2010 at 8:23 pm

    This is incredible, and you, you are extremely talented. Wow.

    Cheers,

    *Heather*

    Reply
  36. JehanP

    November 2, 2010 at 8:30 pm

    Simply stunning!

    Reply
  37. Cook is Good

    November 2, 2010 at 9:49 pm

    wonderful…
    Giorgia

    Reply
  38. Lynn @ I'll Have What She's Having

    November 3, 2010 at 3:20 am

    This is beautiful, and sounds delicious! I’d love to try this, but to be honest I think I’d end up cheating and using a stencil!

    Reply
  39. Adelina

    November 3, 2010 at 4:16 am

    This is probably a rare occasion where I’m only interested in learning how to make that beautiful chocolate lace which you had done here! That is such a brilliant idea, esp. for D&G!

    Thanks for posting!!!

    Reply
  40. Janna M

    November 3, 2010 at 4:21 am

    I love that you used herringbone as your background. These are incredibly beautiful!

    Reply
  41. LimeCake

    November 3, 2010 at 4:41 am

    that is an incredible work of art! i never even knew hazelnut butter existed till now!

    Reply
  42. Caitlin

    November 3, 2010 at 8:12 am

    i am completely inspired (and in aw) by your chocolate lace. I’m going to have to try to make some… it will probably take me more than three tries though…

    Reply
  43. Acquired

    November 3, 2010 at 11:57 am

    Fantastic, well done you.

    Reply
  44. Stephanie

    November 3, 2010 at 3:25 pm

    Holy mole, that looks exquisite! Divine! I would totally wear that. LOL.

    Reply
  45. MariannaF

    November 3, 2010 at 7:56 pm

    oh my goodness!! that is so cool!! i love D&G and the whole lacey thing goes well with their Italian/Siclian signature style! great job, congrats!

    Reply
  46. arthur escoto

    November 3, 2010 at 8:07 pm

    This is beautiful work,a veritable feast for the eyes. I have seen so many good ones but this one stole the show! Bravissimo!

    Reply
  47. Lizzy

    November 4, 2010 at 8:42 pm

    You sure are artistic..wish I could do it so well

    Reply
  48. Aliye

    November 6, 2010 at 12:14 am

    Cenk!!! you are my culinary hero!!! seriously, your ideas never cease to amaze me. I love the way you take pride in, not just taste, but presentation. Love, love, love this glamourous take on brownies 🙂

    Reply
  49. pinky black

    November 6, 2010 at 6:58 am

    i admire your patience piping that beautiful creation. im a fan of jacques torres. your chocolate lace is just as good as his work. simple. elegant. seductive. you just captured the simplicity and elegance of D&G.

    Reply
  50. Maria

    November 7, 2010 at 9:31 pm

    I love, love, love it!!!

    Reply
  51. Allie

    November 8, 2010 at 3:51 am

    These are beautiful! The lace creation is stunning!

    Reply
  52. thepinkpeppercorn

    November 8, 2010 at 4:49 am

    Absolutely gorgeous! And I love the inspiration too.

    Reply
  53. Erin

    November 8, 2010 at 5:21 am

    OMG Can I marry those brownies?!?

    Reply
  54. TESOL Certification

    November 8, 2010 at 7:27 am

    The cake is divine and elegant to look at. Perfect dessert to serve at D&G.

    Reply
  55. Rachelino

    November 8, 2010 at 9:54 am

    This is beautiful Cenk. Nick would be proud!

    Reply
  56. Marisa

    November 8, 2010 at 3:42 pm

    These are the prettiest looking brownies I’ve seen in a long time! Awesome work on the chocolate lace – it looks exquisite – I’m sure D&G loved it.

    Reply
  57. kevser

    November 9, 2010 at 1:50 pm

    merhabalar cenk bey..
    sizi sessizce begenerek takib ediyorum..
    ilk defa yaziyorum..
    fikir olarak D&G icin kina boyamalari aklima geldi..
    onlar da cok ince uclu tuplerden akitilarak yapiliyor..yanmaz kagidin altina deseni koyarak ustunden cikolatayi akitabilirsiniz..

    kolay gelsin…

    (asagidaki link acilmaz ise google dan henna designs diye girerseniz de cikar)

    http://www.google.com/images?hl=en&expIds=17259,26637,27404&sugexp=ldymls&xhr=t&q=henna+designs&cp=7&qe=aGVuYSBkZQ&qesig=B17jHupLpcyaFE59ppsoNA&pkc=AFgZ2tkR_7S-2wG0oHIgHbITYQauhySKUbK83zl_lc1CoIwu2mrW44GcByxP2ziPlaSewl0lRe7cp-LCk13xPLGG3Ru41m5QoA&um=1&ie=UTF-8&source=univ&ei=kTTZTKr5BsrQcenYsOEH&sa=X&oi=image_result_group&ct=title&resnum=1&sqi=2&ved=0CCYQsAQwAA&biw=1350&bih=592

    Reply
  58. Gina

    November 10, 2010 at 11:55 am

    Wow, that looks amazing! Way better than anything Pierre Hermé could do 🙂

    Reply
    • Cenk

      November 11, 2010 at 10:23 am

      Gina – Have you ever been to his shop? As much as I want to take that compliment, I don’t think it’s possible.

      Reply
  59. David

    November 11, 2010 at 5:21 pm

    Delicious just by sight…The lace looks perfect.

    Reply
  60. Molly Drexelius - Drexelius Chocolates

    November 12, 2010 at 12:28 am

    Fantastic idea and work! I just posted how to drizzle chocolate like a pro. I’m sure I’ll have to try a few times to get mine to look as great as yours. Thanks for sharing 🙂

    Reply
  61. Renate

    November 15, 2010 at 2:47 pm

    What a fabulous recipe. The result is so pretty and sounds delicious! I totally understand why they came to you for a recipe – D&G knew you’d come up with something that was just perfect!

    I wish I could pop over and try a piece… will have to see if I can find hazelnut butter here in the Netherlands. And ofcourse, make sure I have a couple of hours to spare to get that chocolate lace right…

    Reply
  62. almond

    November 16, 2010 at 6:24 pm

    Well done, such a great job!

    Reply
  63. Artemis Tsipi

    November 17, 2010 at 4:15 pm

    Congratulations from a greek food blogger-cooker-wanna be photographer fellow!
    Excellent work, delicious recipes, amazing looking shots!
    Keep (food) blogging!

    P.S. I bookmarked you so as to “visit” you often!

    Reply
  64. Christine

    November 20, 2010 at 4:41 pm

    Professionals fold cornets out of parchment paper and cut a very small hole at the tip to pipe fine details, The advantage being that try are very small so you can have many lined up and just microwave them if they get difficult to use.

    I’m sure the internet can provide you with a resource on how to fold a cornet.

    Reply
  65. Ben

    November 22, 2010 at 12:17 pm

    A mouth-watering recipe.These brownies are packed full of chocolately goodness. The ultimate treat for any chocolate lover.

    Reply
  66. Christina

    November 23, 2010 at 8:41 pm

    Awesome! Congrats to succeed. I couldn’t decide what I’ll cook for Thanksgiving dinner. I’m thinking about almost 2 weeks, actualy I need some professional guidance. Could you tell me what’s your Thanksgiving plan? or any advise? Thank you.

    Reply
    • Cenk

      November 24, 2010 at 8:21 am

      Christina – I live in Turkey and we don’t celebrate Thanksgiving here, but the New Year’s Eve Dinner Party food is always similar, so you can take a look at those posts. Here’s the 2010 post and here’s the 2009 post. Enjoy.

      Reply
  67. Kruzon

    December 2, 2010 at 7:02 am

    It’s almost a crime to break up that beautiful topping.

    Reply
  68. Ebedi Zibidi

    December 20, 2010 at 3:40 pm

    I can almost feel the chocolate lace melting in my mouth as I take my first bite.

    Mmmmmm, chocolate lace. [insert Homer Simpson drool effect here]

    Looks divine, thanx for sharing.

    Reply
  69. La roquette

    January 5, 2011 at 1:55 pm

    Absolutely Gorgeous… wish i could be that good 🙂

    love from Malta
    La Roquette

    visit my blog at la-roquette.blogspot.com

    Reply
  70. Patricia Scarpin

    January 19, 2011 at 7:18 pm

    This is amazing news, Cenk! Congratulations! Beautiful brownies.

    Reply
    • Cenk

      January 19, 2011 at 11:13 pm

      Patricia – Thank you!

      Tracey – Thanks. I didn’t transfer the chocolate lace until I was satisfied with the result, so there was no need to bake the brownies again.

      Reply
  71. Tracey

    January 19, 2011 at 7:24 pm

    Great job! Question, did you scrap and remake the brownies after each lacing attempt, or were you able to salvage them and retry?

    Reply
  72. deva

    January 21, 2011 at 1:41 am

    okay. i’m officially a fan.

    Reply
  73. Manu @ Chez Manu - Italian Home Cooking

    January 22, 2011 at 2:20 pm

    FANTASTIC!!!!! They look so beautiful!!! I’d bet they taste great too!

    Reply
  74. Anel Olsson

    February 23, 2011 at 4:50 pm

    Oh my soul what art!!! I cannot WAIT to pipe chocolate lace for my beloved. He loves brownies.

    You are a wizard!!

    bisous
    Anel

    Reply
  75. ChocolateCentral

    February 26, 2011 at 1:56 am

    I took one look at the chocolate lace you created and thought, I couldn’t do that. Thank you for posting the larger photo, which revealed that I probably can. Afterall the advanced cake decorating classes, I think so. It is really elegant looking. I’m going to try it. Thank you for the inspiration and idea.

    Reply
  76. nia

    April 4, 2011 at 10:27 am

    This is amazing! So creative, so beautiful and yes, I want to try and taste them all 🙂 I heard that you are writing a book, this is great too! Good Luck! Greetings and Love from Istanbul

    Reply
  77. Michelle Benoit (ChocolateCentral)

    April 27, 2011 at 6:29 pm

    I commented on this fabulous post in February and today discovered you are nominated for Saveur Best Food blog. I’m going to vote for you and follow you on Twitter. Well done!

    Reply
  78. Maggie

    April 30, 2011 at 10:48 pm

    Wow – fashion brownies!

    I hate nuts in my brownies but I love the idea of a hazelnut sauce to go with them…. Thanks for the inspiration!

    Reply
  79. Nicole

    May 3, 2011 at 6:42 am

    looks amazing!!! What can I use instead of Hazelnut spread?

    Reply
  80. Avanika (Yumsilicious Bakes)

    May 3, 2011 at 10:34 pm

    Came over here through Saveur. And WOW. Off to check the rest of your blog out.

    Reply
  81. Nese

    May 7, 2011 at 7:52 am

    oyumu verdim, bir gun becerebilip de yapabilirsem bu sahane brownie’ yi fevkaledenin fevkinde olacak. Bol sans Cenk, sevgiler.

    Reply
  82. Noêmia

    May 17, 2011 at 9:28 pm

    Dear Cenk! Congratulations on the award of Saveur magazine! I voted for your blog, of course! And to show how much you inspire me, here is a link to a dessert I made for Christmas 2010!
    A big hug from a Brazilian, from Portugal,

    Noêmia

    http://noemiamartins.blogspot.com/2010/12/bolo-para-o-natal-2010.html

    Reply
  83. Samantha Angela @ Bikini Birthday

    May 17, 2011 at 9:59 pm

    Congrats on your recipe win in Saveur magazine!

    Reply
  84. Shima

    July 1, 2011 at 10:03 pm

    Cenk,
    Seni kutlarim,
    Alcak gonnullu olmanda cok hos ama; sen yeni kesfedilen bir yemek dahisisin, you deserve it all…

    Reply
    • Cenk

      July 1, 2011 at 11:21 pm

      Shima – 🙂 İltifatınız için çok teşekkür ederim ama dahi gibi kelimeler ancak Pierre Herme gibi ustalara yakışır.

      Reply
  85. Anna (Morsels & Musings)

    July 13, 2011 at 5:19 am

    seriously spectacular.
    i am in awe.

    Reply
  86. sarah

    July 18, 2011 at 12:02 pm

    Stunning brownies and congrats on Saveur magazine. The top makes them look so delicate.

    Reply
  87. tommy jane

    October 6, 2011 at 4:29 pm

    I am following your blog for 2 years and i love the way you present the recipes.I am glad that you are featured in the Magazine.

    Reply
  88. Charity

    October 25, 2011 at 1:10 am

    just wanted to say these brownies are gorgeous! i can’t believe you had the patience to do chocolate lace – it was definitely well worth it!

    Reply
  89. Kevin Chamow

    December 9, 2011 at 10:25 am

    I wish I could make these. But I’m afraid I don’t have the skill

    Kevin Chamow

    Reply
  90. Vahtikoira

    January 17, 2012 at 11:29 pm

    This looks like a fabulous recipe!

    Reply
  91. Peruvian recipes

    February 8, 2012 at 7:27 pm

    You are quite the artist! Your brownies look beautiful, and very worthy of appearing next to Dolce & Gabbana clothes. I would be totally lost, like you were at first, when asked to make something for them!
    My favourite brownie recipe is from the book CHOCOLATE, by Nick Malgieri (all his recipes are to die for!), but you have now convinced me to try yours!

    Reply
  92. Khawla

    February 13, 2012 at 6:07 pm

    This is my best brownies recipe ever. Keep it up

    Reply
  93. Paola

    March 14, 2012 at 12:56 pm

    I love your works! bye..

    Reply
  94. Blog Suculento

    March 19, 2012 at 11:16 am

    Hello there, that brownie looks amazing, even being diabetic, i will do an exception and cook it, will let you know, thanks for a great blog.

    Reply
  95. Margot

    April 14, 2012 at 10:44 am

    Way too pretty to eat! 🙂

    Reply
  96. Adriana

    June 27, 2012 at 12:12 am

    Absolutely gorgeous! You’ve transformed a classic dessert into a work of art. Your talent and creativity are so inspiring! That delicate chocolate lace looks like something I would spend the whole day making, no matter how many failed attempts. The result is so worth the effort.

    Reply
  97. Serena

    February 12, 2013 at 5:35 pm

    Your blog is amazing! So inspiring!!!! I am an italian photographer and I also have a food blog. Your photographic work is amazing! And the food…
    Well done!!! This blog just make me feel good!! Thank you!

    Serena

    Reply
  98. Lisa

    May 25, 2013 at 6:56 am

    Beautiful brownies! I’m making them right now. One question: my brownies always tend to get a pretty thick crunchy crust and they are cakey on the sides and almost too fudgy in the middle. Do you know what I’m doing wrong? The baking temperature should be right.
    Thank you!

    Reply
    • Cenk

      June 6, 2013 at 1:40 pm

      Lisa – I think you’re baking them at a high temperature (or using a very dark pan). Try lowering it by 25-50 F.

      Reply
  99. Tami

    June 25, 2013 at 2:14 am

    LOVE!!!

    Reply
  100. yesenia

    September 12, 2014 at 5:13 pm

    i’m a little late to the party.
    But i must say that this is absolutely amazing. i love the edge of your design… it’s naturally elegant. so beautiful. thank you for posting your recipe as well – they look so fudgy i’ll have to try this recipe. i’m bowing right now hahaha AWESOME JOB!

    Reply
  101. zoe

    December 29, 2014 at 2:09 pm

    Great idea.
    I tried the lace with tempered chocolate, pretty easy. In cool room temperature it set beautifully and very easy to peel off.
    Never use a piping tip when pipe fine lines with chocolate, just cut the tip of your piping bag. A metal tip cools down the chocolate too quickly.

    Reply
  102. Kortne

    February 21, 2016 at 2:58 pm

    Absolutely BEAUTIFUL brownies, they are on the list to try when my sister visits. I do have a question, the knife in the picture, where can I find a set like that?

    Reply
    • Cenk

      March 21, 2016 at 11:16 am

      Kortne – That knife is a gift from a friend, who bought it in a rural village in the Black Sea region of Turkey. Unfortunately, it is not available online.

      Reply
  103. LotharGrinde

    March 21, 2016 at 2:26 am

    I tried this recipe and its perfect. I highly recomend this to anyone.

    Reply
  104. Simple Kaur

    April 10, 2016 at 12:37 pm

    Best brownies ever !!!!! What initially caught my attention was the beautiful chocolate lace , then the mention of dolce and gabbana totally got me interested. I went ahead and made them. Oh!!!! Drooling. Love your recipe.it’s a beautiful bog to follow.thanks! !

    Reply
  105. ruby ewing

    July 29, 2016 at 2:00 pm

    i am wondering about baking powder etc. is the brownie cakey or chewy? i like the frosting but i need a large brownie recipe without frosting. can i get 16 pieces? thanks. ruby

    Reply
    • Cenk

      August 12, 2016 at 11:13 am

      ruby ewing – The brownie is fudgy, not cakey. You can skip the frosting and just bake as directed, which will give you 12 identical squares. You can cut the pieces smaller to get 24 pieces.

      Reply

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