Our alternative to the traditional brownie, this version is more cake-like, contains nuts and is topped with chocolatey cream-cheese frosting.
Ingredients for frosted brownie -
500 g caster sugar
120 g plain flour
100 g cocoa powder
250 g unsalted butter, melted
30 g shelled walnuts, chopped
30 g dark chocolate, roughly chopped
200 g icing sugar, sifted
75 g unsalted butter.
at room temperature
30 g cocoa powder, sifted
150 g cream cheese, cold
a 33 x 23 x 5-cm baking tray. lined with greaseproof paper
Makes about 12 portions
Recipe for frosted brownie
Preheat the oven to 170°C (325°F) Gas 3.
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, 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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