Hummingbird Bakery Frosted Brownies

This recipe yields, without a doubt in my mind, the BEST chocolate brownies I have ever eaten. The base is a rich dark chocolate that is thick, sweet and chewy.  The chocolate cream cheese frosting is just that - icing on the cake.  Smooth, creamy and rich with dark cocoa powder.  This combo is a winner!

Thank-you, Hummingbird Bakery, for another amazing recipe.  Every one I have tried so far from their gorgeous cookbook has been a huge success.  This one is no different.

If you don't own this cookbook yet then you have no idea what you are missing.  It is loaded with recipes for pies, cakes, cookies, muffins and brownies.  I simply adore it.



Let's get baking!

RECIPE:
*adapted recipe:  Frosted Brownies, Hummingbird Bakery Cookbook

WHAT YOU NEED

BROWNIES
5 eggs
500g caster sugar
120g plain flour
100g dark cocoa powder
250g unsalted butter, melted
30g dark chocolate chips

FROSTING
200g icing sugar, sifted
75g unsalted butter at room temperature
30g cocoa powder, sifted
150g cream cheese , cold and cut into cubes

MAKE IT

MAKE BROWNIES
PREHEAT oven to 325F
SPRAY BOTTOM and sides of a 9" x 13" cake pan with cooking spray(one mixed with flour is ideal)
LINE base with parchment paper and spray parchment paper with cooking spray

IN BOWL OF STAND MIXER, fitted with paddle attachment,  beat eggs and sugar on MED speed for 3-5 minutes or until light and fluffy
ON LOW SPEED, add flour and cocoa powder blending until combined
POUR in melted butter and mix until thoroughly blended
FOLD in chocolate chips
POUR batter into prepared pan, smooth top and bake for 30-35 minutes or until top is dry to the touch but still slightly jiggly in center
REMOVE from oven and let cook completely on cooling rack

MAKE FROSTING
IN BOWL OF STAND MIXER, fitted with paddle attachment,  beat icing sugar, butter and cocoa powder on MED speed for 3 minutes
ADD in cream cheese and beat for 5 minutes on HIGH speed
SPREAD over cooled brownies**.

**NOTE: I left the brownies in the pan and cut out squares straight from there. To store, just cover with clingwrap and place in refrigerator. These are even better the next day!


What better way to wrap up this post than to announce an upcoming  
Lemon Drop Giveaway

Get ready for Friday, June 20, 2012  !!!! 

In honor of The Queen's Diamond Jubilee Year and the London 2012 Olympics I am giving away a copy of this gorgeous cookbook to one lucky winner.   It is jam-packed with recipes from England, Scotland and Ireland.  Mouthwatering from start to finish.



Giveaway will open this Friday morning and entries will only be accepted for 5 days before the contest closes.   As always, this giveaway is open to all my followers worldwide.


ENJOY !



22 comments:

  1. I have that book and you have just reminded me how good these brownies are. I think that's what I'll make to have something chocolate for our guys arrival today! Thank you, XOXO

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  2. Is this recipe easy to convert to nonmetric? Thank you!

    Warmest Regards,
    Annamaris

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    Replies
    1. I highly recommend bakers weigh their ingredients vs measure them out. It just far more exact and results in better baking !

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    2. Would love to make these if the recipe was converted to nonmetric as I do not have a kitchen scale. They sure look fantastic....

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  3. Do you know the nutritional infor for this receipe? Calories/Fat/Carbs/Protein/Etc?
    Thanks so much? I can't wait to try these!!
    Echo Royal
    werj7s@gmail.com

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    Replies
    1. No sorry, I am not aware of the nutritional breakdown

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  4. Looks dark and chocolatey! I sure hope to get a copy of the cookbook too. I am sure there will be really amazing recipes to try in there.

    Myfudo here...Normally we'd never put a shameless plug back to us, but we just launched our new site and we would love for you to be a part of it. I'd love to share our newest launch with you, I hope you don't mind? Now that we are getting a new look...Myfudo is moving to a new domain http://www.yumgoggle.com This has been a project we have been working on for almost a year now. We just launched our new gallery submission site, and we are just thrilled. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Please sign up and check us out (it's free) http://www.yumgoggle.com/gallery
    We look forward to seeing your wonderful pictures, as always.
    p.s. We are hosting a Kitchen Aid Mixer Giveaway to celebrate our new Yumgoggle site, we hope you'll participate =)
    http://www.yumgoggle.com/japanese-cuisine-japanese-spinach-side-dish-horenso-no-ohitashi-kitchenaid-mixer-giveaway/

    ReplyDelete
    Replies
    1. I have yumgoggle already bookmarked. Gorgeous site !!!

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  5. This sounds (and looks) so yummy! I wanted to let you know that I nominated you for the versatile blogger award, check out my blog to see the terms for accepting the award :) http://thecaffeinatedkitchen.blogspot.com

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    Replies
    1. How sweet, Jen! Thank you . I will go check out terms shortly :)

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  6. Looks delicious! More chocolate more better!
    -Allison

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  7. These look so fudgy and delicious. My mouth is watering for chocolate! Visiting from LadyBird Ln linkup :)

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  8. Wow, they look insanely fudgy! Perfect brownies.

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  9. mmmm these look lovely, i am not much of a cook myself but think i will have to give these a try

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  10. Hi Linda,
    I am drooling all over these brownies, they are awesome! Hope you are having a great summer week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  11. These brownies sound amazing! I'm a new follower from the Something Swanky link party.

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  12. thanks for sharing.

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  13. the brownie batter part calls to add flour in twice but not sugar, though sugar is listed in the ingredients list?

    ReplyDelete
    Replies
    1. thank you for advising - that was an oversight and has been corrected

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  14. AnonymousJune 14, 2013

    Hi,

    I make these brownies all the time but was wondering if u had any revised cooking times if I was to make these individually as in a muffin tin in cake cases.

    thanks xx

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  15. AnonymousJuly 26, 2013

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    ReplyDelete

Thank you for your comments!

Linda @ Lemon Drop