You get my family’s favourite brownies! that’s what.

You may like to skip past this post if you like your brownies very fudgy, bitter and made with lots of extravagantly priced chocolate.

This is not that kind of recipe.

Think of a family-friendly brownie that both children and adults alike will enjoy, made with cocoa powder and chocolate chips, covered with a tangy, creamy chocolate cream cheese frosting.

Heavenly.

Mary Berry’s chocolate chip brownies:


275g softened butter
375g caster sugar
4 large eggs
75g cocoa powder
100g self-raising flour
100g plain chocolate chips.

Preheat oven to 180deg. C or 160 deg. C if you have a fan oven.

Grease and line a 12x9inch tray with baking parchment or foil.

Measure all the ingredients into a large bowl and beat until blended.

Spoon mixture into the prepared tin, levelling the top.

Bake for 40-45 minutes. cover with foil if browning too much towards the end of the cooking time.

Leave to cool in the tin, then remove and cut into 24 squares. (I never, ever get 24 squares, LOL!)

Hummingbird bakery’s chocolate cream cheese frosting:


200g icing sugar, sifted
75g unsalted butter at room temperature
30g cocoa powder, sifted
150g cream cheese, cold.

Beat together the icing sugar, cocoa powder and butter in a mixer fitted with a paddle attatchment on medium-low until mixture has come together.
Add the cream cheese in one go and beat until completely incorporated.
Turn mixer up to medium high, continue beating until frosting is light and fluffy, at least five minutes.

When the brownies are cold, spread the gorgeous frosting over the top.
Scrummy and yummy and gorgeous!