Brownies with Chocolate Frosting
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 4 squares (120 g) unsweetened chocolate, coarsely chopped
- 4 squares (120 g) semisweet chocolate, coarsely chopped
- 1 cup (225 g) unsalted butter, softened
- 1 1/2 cups (315 g) sugar
- 4 eggs, at room temperature
- 1 tbsp (15 ml) vanilla extract
- 1 cup (250 ml) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1 cup (100 g) pecans, coarsely chopped (optional)
- 4 squares (120 g) semisweet chocolate
- 2 tbsp unsalted butter
- 2 tbsp (30 ml) water
- 1/4 cup (65 g) cream cheese, softened
- 1 cup (130 g) icing sugar, sifted
Instructions
- With the rack in the middle position, preheat the oven to 325°F (160°C). Butter a 13 x 9-inch (33 x 23-cm) pan.
- In a bowl placed over a pot of simmering water, or in a microwave oven, melt the chocolate. Set aside.
- In another bowl, sift together the flour and baking powder.
- In a third bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, and beat until the mixture is light and creamy. While beating, add the melted chocolate and vanilla. With the mixer on low speed or using a wooden spoon, stir in the dry ingredients and pecans. Pour the mixture into the buttered pan.
- Bake for about 25 minutes or until the edges of the cake are firm and crisp. Cool in the pan, about 3 hours.
Featured in the book Ma cuisine week-end Book (French Version)