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 !