The Hummingbird Bakery frosted brownie

(61 ratings)
Frosted brownie
Frosted brownie
  • Makes: 12 portions

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This Hummingbird Bakery recipe is a great alternative to the traditional brownie. It's more cake-like, contains nuts and is topped with chocolatey cream-cheese frosting


For the cake:

  • 5 eggs
  • 500g caster sugar
  • 120g plain flour
  • 100g cocoa powder
  • 250g unsalted butter, melted
  • 30g shelled walnuts, chopped
  • 30g dark chocolate, roughly chopped

For the frosting:

  • 200g icing sugar, sifted
  • 75g unsalted butter, at room temperature
  • 30g cocoa powder, sifted
  • 150g cream cheese, cold
  • a 33 x 23 x 5-cm baking tray, lined with greaseproof paper


For the cake:

  1. Preheat the oven to 170C (325F) Gas 3.
  2. Put the eggs and sugar in a large bowl and beat with a handheld electric whisk until light and fluffy. Add the flour and cocoa powder and beat until all the ingredients are well mixed. Pour in the melted butter and mix through. Stir the walnuts and chocolate in by hand until evenly dispersed.
  3. Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 3035 minutes, or until the top is firm but the centre is still soft. Leave to cool completely.

For the frosting:

  1. Beat together the icing sugar, butter and cocoa powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
  2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
  3. When the brownie is cold, spread the frosting over the top.
This recipe is taken from The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers
Photography by Peter Cassidy
Published by Ryland Peters & Small
Text Tarek Malouf and The Hummingbird Bakers
Photography copyright Ryland Peters & Small

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  • 4
(61 ratings)

Your comments

Red nice

What temperature do you cook the cupcakes at and is it different if you make the big cake. if it is, what is the temperature.

Danielle Van Der Aa

I have made this several times but every time I am annoyed that the baking time is so much longer than stated. Anyone else have this problem ??


Is it best to use dark cocoa powder or milk?

Brianna May

Brownie is not cake, and many do not use a raising agent. And all the children that have eaten mine have enjoyed it immensely! I would say it is extremely child friendly, you just need to provide it in moderation.


I have been baking for 40 years and have never made a cake without baking powder when using plain flour. As it took 5 eggs I thought that perhaps this would be the raising agent. NO, flat as a pancake and I followed the recipe to the letter. I ended up cutting it in half and sandwiching it together with the frosting. I was also shocked at the 500grams of sugar. This cake is labeled as child friendly - maybe if they have got false teeth !!!!! Will stick to my own brownie recipe in future.

Michelle Emmanuel


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