Last week was André's thesis defence. It (of course!) went very well and we celebrated afterwards by cooking for 45 people. Of course, we bought waaaaaay to much food and now we eat "Sauerkraut" every other day, but who cares! It happened, and it went well. I was on desert duty, I made 2 different things, one of which is this one that I found on the internet. I was looking for a brownie recipe, that I found here, and I also use this icing recipe.
The original recipe for the brownies is calling for a 9in x 9in form. Since it was "cake central", I triple the recipe and put it in a form that was 38cm x 34cm, which is more or less 2.5 times the surface. I have to say that the brownie was maybe not as thick as I would have liked. I think one could put the following the recipe in a 9in x 9in (25cm x 25cm) form and it would be perfect. Keep in mind that it will be very sweet so you will want to cut the pieces small! I also modified the recipe so the sugar in the batter is not as much (because the icing is super sweet too!).
Cake
Preheat the oven to 190C. Grease the form (or cover with baking paper).
In a big bowl, mix 250ml of vegetable oil and 1 cup of sugar together. Blend in 4 eggs (medium size, or 3 large) and 2 teaspoons of vanilla. In a smaller bowl, mix together half a teaspoon of baking powder, half a teaspoon of salt, 160ml of cocoa power and 400ml of flour. Sprinkle the dry ingredients on the oil/sugar mixture, blend well and pour into the the form. Bake for 25 minutes, or until the sides just start to pull away form the form (it should look like a third of the mixture is dry). If you want your brownies drier, cook more. Time should be adjusted for your oven (if using convection, turn the heat down to 175C).
If you do not wish to make icing, and want the sugar rush, double the sugar and use only 250ml of flour.
Icing
When you start the cake, put out the butter and the cream cheese on the counter. Whisking them together now will be very difficult if they are too cold, so you should try to have them at room temperature before you start (or put them in the microwave at low power before you start).
Whisk (you will want an electric whisk for this) 200g of cream cheese with 125g of butter. Once it is fluffy, pour 80ml of maple sirup and whisk in the mixture. At this point, if you are in Québec you might find yourself being unable to resist to add a teaspoon of maple extract (sorry for the europeans, one day, I will open a "Canadian store", I promise) to the mixture. Add 2 cups of icing sugar, a little a a time and whisk in before adding more. If you want your icing more firm, you might want to add more, if you want it more runny, add less. Spread on the brownie, cut in "small" pieces and enjoy!
The original recipe for the brownies is calling for a 9in x 9in form. Since it was "cake central", I triple the recipe and put it in a form that was 38cm x 34cm, which is more or less 2.5 times the surface. I have to say that the brownie was maybe not as thick as I would have liked. I think one could put the following the recipe in a 9in x 9in (25cm x 25cm) form and it would be perfect. Keep in mind that it will be very sweet so you will want to cut the pieces small! I also modified the recipe so the sugar in the batter is not as much (because the icing is super sweet too!).
Cake
Preheat the oven to 190C. Grease the form (or cover with baking paper).
In a big bowl, mix 250ml of vegetable oil and 1 cup of sugar together. Blend in 4 eggs (medium size, or 3 large) and 2 teaspoons of vanilla. In a smaller bowl, mix together half a teaspoon of baking powder, half a teaspoon of salt, 160ml of cocoa power and 400ml of flour. Sprinkle the dry ingredients on the oil/sugar mixture, blend well and pour into the the form. Bake for 25 minutes, or until the sides just start to pull away form the form (it should look like a third of the mixture is dry). If you want your brownies drier, cook more. Time should be adjusted for your oven (if using convection, turn the heat down to 175C).
If you do not wish to make icing, and want the sugar rush, double the sugar and use only 250ml of flour.
Icing
When you start the cake, put out the butter and the cream cheese on the counter. Whisking them together now will be very difficult if they are too cold, so you should try to have them at room temperature before you start (or put them in the microwave at low power before you start).
Whisk (you will want an electric whisk for this) 200g of cream cheese with 125g of butter. Once it is fluffy, pour 80ml of maple sirup and whisk in the mixture. At this point, if you are in Québec you might find yourself being unable to resist to add a teaspoon of maple extract (sorry for the europeans, one day, I will open a "Canadian store", I promise) to the mixture. Add 2 cups of icing sugar, a little a a time and whisk in before adding more. If you want your icing more firm, you might want to add more, if you want it more runny, add less. Spread on the brownie, cut in "small" pieces and enjoy!
Comments
Post a Comment