Winter Brownie with Cream Cheese Icing

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Winter Brownie with Cream Cheese Icing
Cream cheese icing isn't just for carrot cake! This gooey chocolate brownie is layered and filled with a rich cream cheese filling which is also used as a delicious creamy icing. A brilliant cake or a luscious dessert. Decorate with your choice of berries or chocolate to make it even more enticing.
Winter Brownie with Cream Cheese Icing
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 20 minutes
Servings
slices
Ingredients
Brownie:
  • 130 g butter
  • 250 g dark chocolate 70%
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 3 eggs
Cream:
  • 250 g cream cheese
  • 250 ml cream 35% fat for whipping
  • 80 g powdered sugar
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 20 minutes
Servings
slices
Ingredients
Brownie:
  • 130 g butter
  • 250 g dark chocolate 70%
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 3 eggs
Cream:
  • 250 g cream cheese
  • 250 ml cream 35% fat for whipping
  • 80 g powdered sugar
Winter Brownie with Cream Cheese Icing
Instructions
Brownie:
  1. Preheat oven to 180 degrees.
  2. In a water bath, melt butter and chocolate. Once the butter and chocolate melts together, remove the mixture from heat and let cool.
  3. In a separate bowl, beat eggs with sugar for 3 minutes, until the mixture is white and foamy.
  4. Add the egg mixture to the cooled butter and chocolate mixture
  5. Stir until well combined.
  6. Sift flour and baking powder into this mixture with the and gently stir - only up to the moment the flour ceases to be visible.
  7. Pour into baking tins (should make up to 3 short cakes in 18cm baking tins) and bake for about 20 minutes. Make sure interior stays moist - don't overbake.
Filling/Icing:
  1. Whisk cream cheese with powdered sugar until well combined.
  2. Whisk cream until stiff peaks form.
  3. Mix the cheese mixture into the cream, gently whisking on low speed, until smooth.
  4. Stack the cakes on each other with a layer of cream in the middle.
  5. Cover the cake with the remainder of the cream.
  6. Refrigerate for 7-10 hours.
  7. Before serving you can decorate with berries, chocolate or a topping of your choice.
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