This has to be classified as a children’s brownie because it’s not rich and has a very sweet frosting on top. Lovely soft fudgy consistency. It is very moorish, you need several pieces to reassure yourself that it’s not really for adults just for children. Ideal for decorating with sprinkles and serving at birthday parties or just for keeping the cake tin full all week. Also a quick recipe which sold well at a recent school cake sale.
4 large eggs
2 tbsp vanilla bean paste
400g caster sugar
280g plain flour
2-3 tbsp milk
Melt the butter and then whisk the cocoa until all the lumps have gone. Whisk in the vanilla and then the eggs. Once the eggs are fully combined whisk in the sugar followed by the flour. Add a couple of table spoons of milk just to loosen the mix. I lined a 8’x12′ tin and spread the mix in the tin evenly. Bake at 160’c fan oven for 18-20 minutes.
Whilst it’s baking make the frosting
300g icing sugar
Melt the butter and whisk in the cocoa until smooth (just like the brownie mix) add the icing sugar and then the milk to bring the frosting together. Beat until smooth.
Cool the brownie for about 15 minutes and then spread the frosting over the top. Allow to cool completely before cutting up.
The outside of the brownie is more cakey and chewy but the middle of the brownie is thick and fudgy. Best of both worlds.