frosted brownies
Our alternative to the traditional brownie, this version is more cake-like, contains nuts, and is topped with chocolatey cream-cheese frosting.
- 5 eggs
- 2½ cups sugar
- 1 cup all-purpose flour
- ¾ cup plus 2 tablespoons unsweetened cocoa powder
- 2 sticks unsalted butter, melted
- ¼ cup shelled walnuts, chopped
- 2 oz. bittersweet chocolate, roughly chopped
- frosting
- 1½ cups confectioners’ sugar, sifted
- 5 tablespoons unsalted butter, at room temperature
- ¼ cup unsweetened cocoa powder, sifted
- 5 oz. cream cheese, cold
a 13 x 9-inch baking pan lined with parchment paper
Makes about 12–15 portions
Preheat the oven to 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 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 pan and bake in the preheated oven for about 30–35 minutes, or until the top is firm but the center is still soft. Let cool completely.
For the frosting: Beat together the confectioners’ sugar, butter, and cocoa in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) 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 brownies are cold, spread the frosting over the top.