Odlums

Fudgy Frosty Chocolate Brownies

Oven Time : 25
Fudgy Frosted Chocolate Brownie

www.odlums.ie /recipes/chocolate-brownie-recipe/

What you need:

For the Brownie:

  • 225g good-quality dark chocolate
  • 225g butter
  • 300g caster sugar
  • 3 large eggs, beaten
  • 1 tsp vanilla extract
  • 100g Odlums Cream Plain Flour
  • 1tsp Odlums Baking Powder

 

For the frosting:

  • 100g butter, softened
  • 450g cream cheese
  • 320g icing sugar, sifted
  • 50g cocoa, sifted

How to:

  1. Preheat oven to 180°C. Line a brownie baking tin with baking parchment. Melt the chocolate and butter stirring constantly until smooth.
  2. In a stand mixer, whisk the sugar and eggs together until pale and aerated. 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.
  3. 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.
  4. While the brownie is cooling, prepare the frosting by placing the butter and cream cheese in a bowl 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 portions enjoy. 

 

Odlums

Behind Every Bake

Fudgy Frosty Chocolate Brownies

CATEGORY:
COOK TIME: 25
Fudgy Frosted Chocolate Brownie

What you need:

For the Brownie:

  • 225g good-quality dark chocolate
  • 225g butter
  • 300g caster sugar
  • 3 large eggs, beaten
  • 1 tsp vanilla extract
  • 100g Odlums Cream Plain Flour
  • 1tsp Odlums Baking Powder

 

For the frosting:

  • 100g butter, softened
  • 450g cream cheese
  • 320g icing sugar, sifted
  • 50g cocoa, sifted

How to:

  1. Preheat oven to 180°C. Line a brownie baking tin with baking parchment. Melt the chocolate and butter stirring constantly until smooth.
  2. In a stand mixer, whisk the sugar and eggs together until pale and aerated. 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.
  3. 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.
  4. While the brownie is cooling, prepare the frosting by placing the butter and cream cheese in a bowl 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 portions enjoy. 

 

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