Brownie with Chocolate Cream Cheese Frosting

On a whimsical note, I whipped up this brownie cake (recipe from Green and Black’s ) topped with chocolate cream cheese frosting. Buoyant with joy by the news of a friend’s who has just delivered her first child, a healthy baby girl. 

Yes it tasted as good as it looked. Wicked!


  • 300 g dark chocolate (min 60% cocoa butter)
  • 300 g butter unsalted

Cut the butter into pieces, and chocolate broken into a double boiler (ie, a bowl over a pot of hot water) and melt them, while constantly stirring the mixture making sure the water does not overboil, or the chocolate is burnt. Leave aside to cool

  • 5 large eggs at room temperature
  • 450g granulated sugar ( I used golden granulated sugar)
  • 1 tsp of vanilla extract (or you could use almond extract too)

Beat above together for about 3-5 minutes, until mixture is thick and creamy, the mixture should coat the back of a spoon.

Pour in the melted chocolate butter mixture and mix well.

  • 200g plain flour
  • a pinch of salt

Sift flour and salt into the chocolate batter, mix well to incorporate it.

Pour into a 21cmx21cm cake tin, greased and lined with parchment paper. Bake in a preheated oven of 180 degrees C for about 30 minutes. Test with a bamboo skewer, should come out clean and crumbly, not wet. Leave to cool for 1-2 hours before frosting.

Chocolate Cream Cheese Frosting

  • 280 g cream cheese (room temperature soften)
  • 70 g butter (soften)
  • 300 g icing sugar (sifted)
  • 50-100 g dark chocolate melted

Carefully whisk the butter and cream cheese together, then slowly add the sifted icing sugar, beat until you get a smooth consistency. Now add in the melted chocolate while continue to whisk the mixture to blend properly.

Spread on cool brownie cake.

No we will not be eating the whole cake ourselves. Sharing it with this friend who just gave birth and me sharing my joy of baking with her.

ps – I found using brown or golden granulated sugar made the brownie denser and large eggs (each about 65 gm). When using the white granulated sugar and medium eggs (55 gm each), it turned out with a lighter, cake-ish texture (see below).

One thought on “Brownie with Chocolate Cream Cheese Frosting

  1. *drools* This actually makes me want to eat my computer screen in the hopes that I would be able to taste the brownie pictured on it…

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