Triple Chocolate Brownies with Cinnamon Cream Cheese Frosting

Today I am entering my very first foodie blog event – the Master Bake challenge. This is an event created by Nikki and this is the first month of the challenge. I am looking forward to meeting other food bloggers and see what they create.

This months ingredient is cinnamon. Deciding to do this the night before I leave town I had to create something using what I had in my pantry last night as the deadline is fast approaching. The recipe I came up with is a combination using a brownie from Nigella Lawson and a Cinnamon Cream Cheese Frosting from Emeril.

The brownie is a dense chocolate but a bit thinner than I expected. The Cinnamon Cream Cheese Frosting is very good but I should have made it a bit thicker. Either way, I still think these will get eaten up quickly.

Triple Chocolate Brownie with Cinnamon Cream Cheese Frosting

1 ½ sticks plus 1 tablespoons unsalted butter
6 ounces best-quality bittersweet chocolate
3 eggs
1 cup superfine sugar
1 teaspoon pure vanilla extract
3/4 cups plus 1 tablespoons all-purpose flour
1 teaspoon salt
1/4 cup white chocolate chips
1/4 cup semisweet chocolate chips

Preheat the oven to 350 degrees F.

Grease an 8 in square pan.

Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate chips, and the semisweet chocolate chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Remember, too, that they will continue to cook as they cool.

Let cool and top with Cinnamon Cream Cheese Frosting. Dust with shaved chocolate.

Cinnamon Cream Cheese Frosting

1/2-pound confectioners’ sugar
1 teaspoon ground cinnamon
1/4 pound cream cheese, at room temperature
1 – 2 tablespoons milk

Sift together the confectioners’ sugar and cinnamon. In the bowl of an electric mixer, add the cream cheese. Beat on medium until smooth. Add the milk and sugar mixture, beat on low until incorporated and then increase the speed to medium-high and continue to beat until smooth. Yield: about 2 cups