In my opinion, cookbooks are meant to get dirty. A soft dusting of flour here, a chocolate fingerprint there. These messy marks are reminders of food prepared with love, enjoyed with friends. I think it’s a good sign that just three days after Christmas, my new cookbook from K is already covered in these messy stamps of memories. These brownies were the first treat to be made…
These brownies are everything brownies should be: thick, gooey, rich, and almost fudge-like. One is more than enough chocolate to last you many hours, but your mouth will want more. Make these this week and enjoy their after-Christmas decadence – we can start juice fasts next year!
Brownies with Chocolate Creme Frosting
Recipe Adapted from The Hummingbird Bakery Cookbook
Makes 24 small portions
- 5 eggs
- 500 g fine sugar
- 125 g flour
- 100 g cocoa powder
- 250 g butter, melted
- 40 g finely chopped hazelnuts
- 30 g chopped dark chocolate pieces
Preheat oven to 170°C (340 °F). Whip eggs and sugar in an electric mixer until the mixture is light and airy. Add flour and cocoa powder and mix until all ingredients are well-blended. Pour melted butter in, and mix thoroughly. Remove bowl from mixer and fold in chocolate and hazelnut pieces with a spatula. Pour batter into a paper-lined glass baking dish that has been lightly coated with cooking spray (these babies are stickyyy!). Spread batter evenly, then bake for 30-35 minutes, until the top is solid, but the brownies are still moist. Cool completely.
For the frosting:
Mix 200 g powdered sugar with 75 g softened butter, a tsp. of vanilla extract and 30 g of cocoa powder in an electric mixer with a flat mixing paddle until well blended. Add 150 g cream cheese one spoonful at a time, mixing constantly. Frosting is finished when it turns light and fluffy, after about 5 min. of mixing. Spread frosting over cooled brownies, cut into individual pieces, serve and enjoy!