In anticipation of Easter, I fell off the cooking-well wagon. It’s been about two blog weeks since my last sugary post which usually means it been about 3-4 actual-life weeks since I baked something sweet. I was having a productive day, I got up early, went to work, brought a few of my coworkers some healthy snacks such as kale chips and fresh spring rolls. Feeling like I made good choices, the brownie cravings hit me, and they hit hard. Brownies with chocolate chunks, oh yes, brownies with chocolate chunks and cream cheese icing, oh my. You should make these as your Easter treat to yourself!
Chocolate Chunk Brownies with Cream Cheese Icing
- 1/2 cup butter, softened
- 1/2 cup maple syrup
- 1/4 cup almond/soy/dairy milk
- 1 free range egg
- 1 tsp vanilla
- 1 cup unbleached white flour
- 1/2 cup dark cocoa
- 1/2 cup white sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chunks
- 1/2 block of cream cheese
- 1 tbs maple syrup
- 1 tsp vanilla
- 1/4 tsp salt
- 2 cups of icing sugar
Preheat oven to 350.
Soften butter and beat in sugar, maple syrup, egg, vanilla and milk. In a separate bowl combine flour, cocoa, baking powder and salt with a fork. Add dry ingredients to wet, mixing by hand. When just combined, add chocolate chunks.
Prepare a brownie pan with non-stick spray. With a spatula, scrape batter into pan. The batter will be thick so you will have to push into the sides of the pan. Place in oven and back about 25 minutes. The middle should give to the touch but not giggle if shaken. Be careful not to over bake. Remove from the oven and leave pan to rest on a wire rack.
Beat cream cheese, maple syrup, vanilla and salt, until fully combined. Add icing sugar 1/2 cup at a time until all of it is used up and icing is smooth. Refrigerate.
After about 30 minutes of cooling you can ice the brownies, but do not cut into them right away. The icing takes about an hour or so to soften the crust of the brownie and they are best served after they have been iced for a few hours. I know, it’s impossible to wait, but try. Enjoy!