Indulge in pure fudgy chocolate ecstasy with these irresistible Brownies with Cream Cheese Frosting. Made in just 35 minutes, each bite melts in your mouth, revealing gooey depths of intense chocolate flavor. These brownies are further topped with a luxuriously thick, velvety-smooth layer of cream cheese frosting.
Brownies are like little sweet bites of pure joy, wouldn't you agree? For me, the definition of perfect brownie is ooey-gooey texture, with that melt-in-your-mouth fudginess – none of that cake-like stuff.
That's why I've collected a whole arsenal of brownie recipes, like my trusty Easy Chocolate Brownies or the incredibly decadent Condensed Milk Brownies or this unbelievable Brownie Bread. Everyone deserves a little brownie bliss. Right?
Table of Contents
Why You'll Love This Recipe
- This brownie recipe is a breeze to bake. Perfect for beginners or anyone who wants a delicious treat without the fuss.
- These delicious brownies require only a few pantry staples and a quick 35-minute bake from scratch. Easy peasy!
- Ooey-gooey, oh-so-delicious and dangerously decadent – these brownies are seriously addictive.
- The cream cheese frosting adds a delightful tangy twist that perfectly complements the decadent chocolate flavor of these brownies.
Ingredients for Brownies with Cream Cheese Frosting
- Cream cheese (full fat & softened) is the hero ingredient of this frosting.
- All-purpose flour gives structure to these brownies with cream cheese frosting.
- Dutch Cocoa powder gives rich chocolate flavor. You can use the regular cocoa powder instead of the Dutch cocoa powder.
- Chocolate chips provide the decadent chocolate flavor.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- Replace dutch cocoa powder with regular cocoa powder. But the Dutch cocoa will give better hue and taste.
- Replace the sweet chocolate chips with the dark chocolate chunks in equal ratio in these brownies. You may use any sort of chocolate chips for this recipe as well.
- Add 1 tablespoon of red food coloring in the wet ingredients of the batter to turn them into red velvet brownies. You may add more red food color in case you want an intense red shade.
- Once you have beaten the butter and cream cheese, add ¼ cup of Dutch cocoa powder (sifted) and beat until combined to make chocolate cream cheese frosting. Follow the rest of the recipe as instructed in the instructions section above.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Brownies with Cream Cheese Frosting
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
1. Combine the all-purpose flour, cocoa powder and salt together. Set aside.
2. Take a microwave-safe bowl and add butter and chocolate chips to it.
3. Melt the chocolate in a microwave in 30 seconds intervals and mix after each cycle. Let it cool for 10 minutes.
4. Add the eggs to the chocolate batter one by one and beat after each addition.
5. Add the vanilla extract.
6. Add the castor sugar and mix.
7. Add the dry ingredients to the wet ingredients.
8. Fold in the ingredients until combined.
9. Do not overmix the batter.
10. Pour the batter in the 8-inch square pan and bake. Let the brownies cool completely.
11. Apply the cream cheese frosting on the baked brownies.
12. Cut the brownies in 9 pieces after applying the frosting.
Cream Cheese Frosting
1. Take a large bowl and beat butter and cream cheese together until smooth.
2. Add in the vanilla extract and beat one more time.
3. Add the powdered sugar in two intervals and mix after each addition.
4. Beat until the frosting is smooth and silky.
Expert Tips
Expert Tips
- Cool your brownies completely before adding the frosting. This is crucial to prevent the cream cheese icing from melting and losing its beautiful, thick texture.
- Prepare the pan properly. For easy release, coat your pan generously with flour-containing baking spray. For guaranteed removal, line it with parchment paper, leaving 2-3 inches of overhang for easy lifting after cooling.
- Avoid overbaking and watch your brownies closely near the end of the bake time. You want them slightly underdone for the perfect fudgy texture. The signs you are looking for are that edges will start to pull away slightly from the pan, and a toothpick inserted in the center should come out with a few moist crumbs (not wet batter). Remove the brownies at this point.
- For a smooth and silky cream cheese frosting, be sure to sift the powdered sugar before adding it to the mixture. This removes any lumps and guarantees a flawless texture.
- Secret to gooey brownies is to embrace the underbaking. For those ooey-gooey, melt-in-your-mouth brownies, we're aiming for slightly underdone.
- Use an instant-read thermometer inserted into the center of your brownies. A reading between 180°F - 190°F is your sweet spot for ultimate gooeyness.
Recipe FAQs
For that signature crackly top, the secret is in the eggs! Beat them vigorously before adding the sugar – this creates air pockets that give your brownies lift and a deliciously textured top.
I haven't swapped buttercream for cream cheese frosting yet, but I'm curious - if you've experimented with it, please share your results – I'd love to know how the flavors and textures compare. Buttercream would be delicious, but for a different flavor profile you could try chocolate ganache or even a peanut butter frosting.
To make a larger batch of brownies, simply double all the ingredients in the recipe. Bake in a 9x13 inch pan, keeping a watchful eye as the baking time might increase. Expect baking to take around 35 minutes, but be sure to check for doneness using a toothpick inserted in the center (it should come out with a few moist crumbs, not wet batter). Remember to double the quantity of the cream cheese frosting recipe as well, so you have enough to generously frost your delicious brownie creation.
I do not recommend it as direct heat can be risky for chocolate, as it may burn easily. When using the stovetop, always melt your chocolate using a double boiler. This method gently heats the chocolate indirectly through simmering water, preventing burning and ensuring smooth, consistent melting.
How to Store
Room Temperature
Store the brownies (without frosting) in an airtight container over the counter for upto 3 days.
Refrigerator
These brownies with frosting will stay good in the fridge upto 5 days.
Freezing Instructions
Let the brownies cool completely before freezing. The best way is to freeze them without frosting and make fresh frosting when you want to serve. Place the brownies in a baking tray and freeze until hard. Wrap each brownies in a plastic wrap further add a layer of foil and place them in an airtight container or a ziplock bag. Store these brownies for upto 3 months.
When you want to serve the brownies, let them sit in the fridge overnight and serve the next day. You may serve them cold or at room temperature.
Did you make this recipe? Give it a 🌟 rating with a comment.
Join The Side Baker newsletter & get a free e-book + weekly recipes.
Connect on Facebook, Instagram, Pinterest, Twitter and Tiktok.
Related Brownies & Chocolate Recipes
Recipe
Brownies with Cream Cheese Frosting
Ingredients
Chocolate Brownies
- 1 cup chocolate chips (6 oz)
- 1 cup castor sugar (200 g)
- ½ cup butter (113 g)
- 3 eggs room temeprature
- 1 ½ teaspoon vanilla extract (7.5 ml)
- ½ cup all-purpose flour (60 g)
- ¼ cup cocoa powder (25 g)
- ½ teaspoon salt
Cream Cheese Frosting
- ¼ cup butter (57 g) room temperature
- 4 oz cream cheese (113 g) room temperature
- 2 cup confectioners sugar (227 g)
- ½ tablespoon milk (7.5 ml)
- ¼ teaspoon vanilla extract (3 ml)
Instructions
Chocolate Brownies
- Preheat the oven at 350 F. Line an 8-inch square pan with a parchment paper or spray it with a nonstick baking spray.
- In a medium sized bowl and add all-purpose flour, cocoa powder and salt. Whisk and set aside.
- Place the butter and chocolate chips in a microwave safe oven bowl. Melt the chocolate in a microwave in 30 seconds intervals and mixing after each cycle. Mine took about 90 seconds. It may take around 90 - 120 seconds depending on your microwave. Once melted, whisk the chocolate and let it sit for about 10 minutes to cool.
- After the chocolate has reached room temperature add eggs one by one and mix after each addition using a whisk or electric mixer for about 2 - 3 minutes. Add sugar and vanilla extract and beat again for 2 more minutes.
- Add the dry ingredients to the chocolate mixture. Fold with a light hand until just combined.
- Pour the batter into the lined baking pan. Bake for about 25 minutes. The brownies should be a little moist in the middle and the toothpick inserted in the center will come out a little wet (and not clean like in cakes). Let the brownies cool for 30 minutes. Take out of the pan and place on a wire rack.
Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter together until they are soft and smooth.
- Add in the powdered sugar and continue to mix on a low speed for about a minute. Add in the milk and vanilla extract and mix until it is smooth.
- Apply a layer of cream cheese frosting to the cooled brownies.
Notes
- Cool your brownies completely before adding the frosting. This is crucial to prevent the cream cheese icing from melting and losing its beautiful, thick texture.
- Prepare the pan properly. For easy release, coat your pan generously with flour-containing baking spray. For guaranteed removal, line it with parchment paper, leaving 2-3 inches of overhang for easy lifting after cooling.
- Avoid overbaking and watch your brownies closely near the end of the bake time. You want them slightly underdone for the perfect fudgy texture. The signs you are looking for are that edges will start to pull away slightly from the pan, and a toothpick inserted in the center should come out with a few moist crumbs (not wet batter). Remove the brownies at this point.
- For a smooth and silky cream cheese frosting, be sure to sift the powdered sugar before adding it to the mixture. This removes any lumps and guarantees a flawless texture.
- Secret to gooey brownies is to embrace the underbaking. For those ooey-gooey, melt-in-your-mouth brownies, we're aiming for slightly underdone.
- Use an instant-read thermometer inserted into the center of your brownies. A reading between 180°F - 190°F is your sweet spot for ultimate gooeyness.
Leave a Reply