Brownies
A cake-shaped shingle still hangs in the city’s arts and culture neighbourhood, identifying the small, shop launched by pastry chef Pamela Kirkpatrick in 2009. Many remember 2016 for Cake-ology’s wafting aroma of warm cupcakes drawing them in during lunch breaks in the Exchange District. This divinely delicious chocolate treat may hold the key to a sweet life.
A smooth, rich brownie base with a spread of buttery chocolate icing creates chewy temptation with double the cocoa power.
Ingredients
BROWNIE
3/4 cup butter
1 1/2 cups sugar
3 eggs
3/4 cup flour
3/4 cup cocoa, sifted
1/2 tsp baking soda
1/4 tsp salt
BUTTERCREAM ICING
1 cup butter
4 cups icing sugar
2 tbsp milk
1 tbsp vanilla extract (optional)
2-3 Tbsp pureed raspberries or raspberry jam (optional)
1-2 Tbsp cocoa powder (optional)
Method
BROWNIE
1. Cream together butter and sugar.
2. Add eggs one at a time.
3. Add dry ingredients, and mix until combined.
4. Spread batter with spatula onto 10” square pan lined with parchment. Bake at 350°F until middle has set, about 15-20 mins.
6. Let cool and cut into squares. Ice with chocolate buttercream icing.
BUTTERCREAM ICING
1. Cream butter.
2. Gradually add icing sugar, milk, and vanilla.
3. Beat for approx. 5 min until light and fluffy.
4. For vanilla flavoured icing, add vanilla extract. For raspberry icing, add in pureed raspberries or jam. For chocolate icing, add cocoa powder.
Yield approx. 1 dozen squares