*Ingredients :
+cakes
°2 oz (55 g) milk-chocolate, chop
°½ cup (125 ml) unsalted butter, cubed
°1 egg
°3/4 cup (180 ml) packed brown sugar
°28 ml (1 oz) red liquid food coloring
°1/4 teaspoon (1 ml) salt
°1/2 cup (125 ml) un-bleached flour
icing
°115g (4 oz) cream cheese
°30 ml (2 tsp) soft un-salted butter
°1/2 cup (125 ml) powdered sugar
* Preparation :
cakes
Putting grill in middle oven. Heat oven 180°C (350°F). Place the butter in a 20 cm (8 in) square tray lined with parchment paper, and let it hang 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. Mixing to mix is smooth. Pour to mould.
Baking about 25 min Leave it cool before freeze
icing
In a bowl, using a whisk, whisk together the cream cheese, butter and powdered sugar. Spreading decorate cream on surface of cooled brownie. Chill for an 1h . Disassembles and cuts into 25 squares. Let it cool before serving.
Before slice cake, removing edges if they look over-cook . Brownie keep for 2 days in refrigerator.
Enjoy !
.jpg)