This is a special month, CafeTerraBlog turned three years old this month. So many recipes created, so many friends have been made, and my photography has improved by leaps and bounds!
Now we are not only celebrating my three year anniversary. We are also celebrating my Sissy’s birthday, our dear friends new baby girl, AND the arrival of cool weather!!!! So much to celebrate, and so much chocolate love to devour during this celebration!!!
I love making homemade brownies, and I love all the different variations out there on the web. It is not a secret that I am social media addict. I am finally even understanding Google +, you can find me here on G+.
This brownie recipe comes from a Irish food writer/blogger/photographer/cookbook author AND TV personality Donal Skehan. I started following Donal on Facebook I believe, and now also follow him on Twitter. His recipes always look amazing, and his photography inspires me. So I decided to try one of his delicious recipes, and felt this was a perfect option. Well who wouldn’t think this was a perfect choice? I mean the chocolate love in this gorgeous recipe is out of this world!
Now that I have tried, and fell in love with Donal’s recipe. I plan to buy one of his cookbooks very soon. He is fun to follow on Facebook, right now he is sharing his adventures while shooting his TV show in Italy.
This recipe was not altered at all, it is 100% Donal’s recipe! No need to mess with perfection right? The brownie ends up with half fudgey happiness, and half frosting happiness. Each bite is filled with moans of happiness, followed by the desire for more….and more…and more…
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!
Preheat oven to 180°C, line a 22 x 30cm baking tin with baking parchment. (for oven 350 degrees F, and 9 x 13 inch pan.)
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!
Now you can see that the recipe is measured in the metric system, so I made sure to convert the recipe for some of you. I am a big lover of my EatSmart Scale, and it saved the day for me! I do recommend you invest in an EatSmart scale, they are so helpful!
So much love going on in every bite!
Do you have a favorite brownie recipe?
Do you like adding frosting to your brownies?