This brownie recipe makes wonderfully dense and fudgey chocolate brownies which are delicious all by themselves, but with addition of a chocolate cream cheese frosting, they are taken to a whole new level!
Makes 24 brownies
225g good-quality dark chocolate
300g caster sugar
3 large eggs, beaten
1 tsp vanilla extract
100g plain flour
1tsp baking powder
100g butter, softened
450g cream cheese
320g icing sugar, sifted
50g cocoa, sifted
Preheat oven to 180°C, line a 22 x 30cm baking tin with baking parchment.
Place the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water. Stir contantly until melted and smooth.
With a hand-held electric mixer, whisk the sugar and eggs together for 2-3 minutes until pale and fluffy. Slowly add the melted chocolate and butter then add the vanilla extract and continue to whisk until thickened.
Lastly, sift in the flour and baking powder and fold in gently.
Turn the mixture into the prepared tin and bake in the middle shelf of the oven for 25 minutes until the top is firm and the cake has come away slightly from the sides of the tin.
While the brownie is cooling, prepare the frosting by placing the butter and cream cheese in the bowl of an electric mixer and beat for 4 minutes or until pale and creamy.
Add the icing sugar and cocoa and fold through with a spatula until thick and spreadable. Spread the brownie with the frosting and cut into squares. You’d be welcome at anyone’s house with these!