Ingredients
85g butter
plus extra for greasing
200g low-fat soft cheese
Half tsp vanilla extract
225g caster sugar
2 eggs
3 tbsp cocoa powder
100g self raising floor - sifted
50g chopped pecan nuts
FOR FROSTING
55g butter
1 tbsp milk
75g icing sugar
2 tbsp cocoa powder
pecan nuts to decorate (optional)
Preparation
Preheat the oven to 180 Celcius / 350 Farenheit / Gas Mark 4. Lightly grease a 20cm / 8 inch square baking tin and line the base.
Beat together the cheese, vanilla extract and 5 teaspoons of caster sugar until smooth, then set aside.
Beat the eggs and remaining caster sugar together until light and fluffy. Place the butter and cocoa powder in a small pan and heat gently, stirring until the butter melts and the mixture combines, then stir it into the egg mixture. Fold in the flour and nuts.
Pour half of the mixture into the tin and smooth the top. Carefully spread the cheese mixture over it, then cover it with the remaining mixture. Bake in the preheated oven for 40-45 minutes. Let cool in the tin.
To make the frosting, melt the butter in the milk in a small pan. Stir in the icing sugar and cocoa powder. Spread the frosting over the brownies and decorate with pecan nuts, if using. Let the frosting set and then cut into squares to serve
