*ingredients :
+ cake
°2 ounces (55 grams) milk chocolate, chopped
° 1 cup (125 ml) unsalted butter, cut into cubes
°1 egg
° 3/4 C brown sugar
° 1 oz red liquid food coloring
° 1/4 tsp salt
° 1/2 cup (125 ml) unbleached flour
+icing
° 115 g (4 oz) cream cheese
° 30 ml (2 teaspoons) unsalted soft butter
°½ cup (125 ml) powdered sugar
* Preparation :
cake
Put the grill in the middle oven. Preheat the oven to 180°C (350°F). Place the butter in a 20 cm (8 in) square tray lined with parchment paper, letting it hang down on both sides.
In a bowl, in a double boiler or in the microwave, melt the chocolate with the butter. Mix and let it cool.
In another bowl, whisk together eggs, brown sugar, color, and salt until well combined. Add the chocolate and flour mixture. Smooth mixing. Pour into the mould.
Bake about 25 minutes, let cool before freezing
icing
In a bowl, using a whisk, whisk together the cream cheese, butter and powdered sugar. Spread the icing on the cooled brownie. Relax for an hour. Disassembles and cuts into 25 squares. Let it cool down before serving.
Before slicing cake, remove edges if they are overcooked. The brownie keeps for two days in the refrigerator.
Enjoy!
