Super Bowl Brownies
The other cake I made for our little Super Bowl get together on Sunday was a brownie that never fails. The recipe is from Hummingbird Bakery. Its lovely and moist, gooey and oh so chocolately. And quite easy to through together, so it’s also perfect as a last minute dessert.
Again I made cocao cream cheese frosting for the cake. It’s just so yummy. A couple of the guys said that it’s the best part of the cake.
Here’s the recipe;
500g caster sugar
120g plain flour
100g cocoa powder
250g unsalted butter, melted
30g almonds, chopped
30g dark chocolate, roughly chopped
For the frosting:
200g icing sugar, sifted
75g unsalted butter, at room temperature
30g cocoa powder, sifted
150g cream cheese, cold
Preheat the oven to 170°C
Put the eggs and sugar in a large bowl and beat with a handheld electric whisk 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 until evenly dispersed.
Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30–35 minutes, or until the top is firm but the centre is still soft. Leave to cool completely.
For the frosting:
Beat together the icing sugar, butter and cocoa powder in a freestanding 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. But worry if it looks a bit funny for a minute or so, it will all come together and be fabulous.
When the brownie is cold, spread the frosting over the top.