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Chocolate Brownies with Cream Cheese Icing

Source of Recipe


From "The Complete Magnolia Bakery Cookbook"



List of Ingredients



• Brownie:
  
• 3 cups cake flour (not self-rising flour)
  
• 1-1/2 tsp baking powder
  
• 1-1/2 tsp salt
  
• 1-1/2 cups (3 sticks) unsalted butter, softened
  
• 3 cups sugar
  
• 6 large eggs, at room temperature
  
• 1 Tbsp vanilla extract
  
• 9 ounces unsweetened chocolate, melted
  
• .
  
• Icing:
  
• Two 8-ounce packages cream cheese, softened
  
• 6 Tbsp (3/4 stick) unsalted butter, softened
  
• 6 cups confectioners' sugar
  
• .
  
• Garnish (optional):
  
• 3/4 cup coarsely chopped walnuts
  






Instructions



1. Preheat oven to 350°F. Grease a 12 x 8-inch jellyroll pan.
   
   
2. To make the brownie:
   In a large bowl, sift together the flour, the baking powder, and the salt. Set aside. In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. Lightly beat the eggs, then add to the creamed mixture and mix well. Add the vanilla. Add the chocolate and mix until well incorporated. Add the dry ingredients.
   
   
3. Pour the batter into prepared pan. Bake 25 to 30 minutes, or until a cake tester inserted into center of pan comes out with moist crumbs attached.
   
   
4. To make the icing:
   In a medium-size bowl, on the medium speed of an electric mixer, beat together the cream cheese and butter until smooth, about 3 minutes. Add the vanilla extract. Gradually add the sugar and beat until well incorporated.
   
   
5. Let the brownies cool completely, then ice with cream cheese icing.
   
   Makes 24 (3-inch) brownies.
   
   
   As an optional icing, try this fudge frosting:
   In a small saucepan, combine 3/4 cup heavy cream and 12 ounces semisweet chocolate and place over very low heat. Stir constantly until smooth. Remove from heat and stir in 3/4 cup confectioners' sugar until dissolved. Allow to stand until firm.
   
   






Final Comments


To melt chocolate:
Place in a double boiler over simmering water on low heat for approximately 5 to 10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from heat and let cool for 5 to 10 minutes.