Oat and multigrain rolls - overnight rise

Brownies with cocoa-cream cheese frosting

 

 

Sillas had the guys over to game night last Saturday, so I decided to bake a batch of Hummingbird Bakery’s brownies with a lovely cocoa- cream cheese frosting.

It’s a pretty heavy cake, but amazingly gooey and chocolately like a proper brownie should be. And it was definitely a success with the guys – it didn’t hurt that we had some left over for the next few days either.

Here’s the recipe;

5 eggs

500g caster sugar

120g plain flour

100g cocoa powder

250g unsalted butter, melted

30g shelled walnuts, chopped

30g dark chocolate, roughly chopped

 And for the frosting:

200g icing sugar, sifted

75g unsalted butter, at room temperature

30g cocoa powder, sifted

150g cream cheese, cold

The procedure:

Preheat the oven to 170°C

Put the eggs and sugar in a large bowl and beat with a handheld electric whisk, or mixer until light and fluffy. Add the flour and cocoa powder and beat until all the ingredients are well mixed. Pour in the melted butter and mix through. Stir the walnuts and chocolate in by hand  with a large spoon until evenly dispersed.

Put the mixture into the prepared baking tray (a 33 x 23 x 5-cm baking tray is a good size) and bake in the preheated oven for about 30–35 minutes, or until the top is firm but the centre is still a little soft. Leave to cool completely.

For the frosting:

Beat together the icing sugar, butter and cocoa powder in an electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.

When the brownie is cold, spread the frosting over the top.

 

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Oat and multigrain rolls - overnight rise