It’s Mel here. As you may have noticed, I haven’t posted much in the past ten days. This inaction is a result of a new job and travel to Sydney and Brisbane. I was fortunate to be able to spend the weekend in Brisbane with Alex and you’ll see the result of the weekend here. Unfortunately however it means I haven’t been able to post as much as I would have liked. Today’s post brings you a brownie recipe from The Hummingbird Bakery Cookbook.
The ingredients are pretty common – 5 eggs; 500g Caster Sugar; 120g plain flour; 100g Cocoa Powder; 250g butter; 30g Walnuts (I used closes to 130g) and; 30g dark chocolate.
Weigh the butter (easy for Australian’s as our butter is sold in 250g blocks – however as you can see this particular block is 253g) and melt it. I always melt the butter in the microwave because it’s easy.
- 5 eggs
- 500g caster sugar
- 120g plain flour
- 100g cocoa powder
- 250g unsalted butter, melted
- 30g shelled walnuts, chopped (If you like a crunch use much more than this)
- 30g dark chocolate, roughly chopped
- Preheat the oven to 170°C (325°F) .
- 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
- 200g icing sugar, sifted
- 75g unsalted butter, at room temperature
- 30g cocoa powder, sifted
- 150g cream cheese
- Beat together the icing sugar, butter and cocoa powder in an electric mixer with a paddle attachment 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.