This is made using the same recipe as the Chocolate Toffee Brownie recipe I posted yesterday. Don’t kid yourself though, it may look like a birthday cake but it’s actually an enormous chewy, dark and delicious chocolate brownie topped with cream cheese icing. It’s worth warning people, otherwise on first bit they might think you’ve made the heaviest sponge cake in the world!!!
One word of warning: I wouldn’t recommend using the same Happy Birthday candles I did. By the time you’ve lit them all it’s a bit like a blazing inferno and they’re dripping wax all over the cake. Not the end of the world, as long as you don’t mind slightly waxy frosting…
Anyway, see the brownie recipe here. Just tip into a cake tin and cook for an extra 10 minutes.
The cream cheese frosting recipe is below:
I didn’t think it was possible to make a chocolate brownie which didn’t make you feel guilty, but here’s a recipe which you can feel very pleased with yourself about.
It’s still packed full of sugar, butter and chocolate, but it’s all Fair Trade, so even though you can’t scoff the whole tin without gaining a pound you can feel that you’re doing your to help developing countries while you eat them!
Plus it’s all great quality organic food, so why not have a treat..? This recipe is based on the Bloomin’ brilliant brownies from Jamie Oliver’s Red Nose Day book, so it’s not only easy but tastes fabulous too!
- 250 g unsalted butter
- 200g Traidcraft Fair Trade Organic 70% dark chocolate, broken up
- 75 g dried sour cherries, optional
- 50 g Traidcraft Fair Trade organic walnuts (chopped)
- 80 g Traidcraft Organic Fair Trade cocoa powder (sifted)
- 65 g plain flour, sifted
- 1 teaspoon baking powder
- 360 g Traidcraft Fair Trade golden caster sugar
- 4 large free-range eggs
Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together.