This recipe works because it gets the balance just right. The ratio of frosting to brownie isn’t an accident, it’s something I’ve tested, adjusted, and retested in my own kitchen (more times than I can count) until I landed on that perfect bite. You know the one: a forkful that gives you deep, fudgy chocolate and tangy cream cheese frosting in one go. Too much frosting, and it veers into cupcake territory. Too little, and you miss the contrast that makes this combo so satisfying. This is that just right middle ground, the kind of balance that feels intentional because it is.
I bring years of baking experience into every step of this recipe. It’s not just about throwing ingredients together and hoping for the best, it’s about knowing how those ingredients behave, how flavors layer, and how texture affects the overall bite!
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Why You'll Love These Brownies With Cream Cheese
- Irresistible Fudgy Texture. One of the main reasons people adore easy chocolate brownies with cream cheese icing is the fudgy texture. Providing an incredible mouthfeel with every bite, these brownies are dense, moist, and chewy. Chocolate cake with chocolate cream cheese frosting is divine as well.
- Tangy Cream Cheese Frosting. The chocolate cream cheese flavor combo is a personal favorite. Adding a twist to traditional brownies, tangy cream cheese frosting offers a delightful contrast. Check out my chocolate caramel cake as well!
- Portability and Versatility. Another reason people love dark chocolate brownies is their versatility and portability. If you're hosting a party, attending a potluck, or simply craving a sweet treat on the go, these brownies are the perfect option.
Ingredients For Cream Cheese Frosting Brownies
- Butter makes for the most flavorful brownie and creates amazing texture. If you do not have salted butter add ¼ teaspoon more salt.
- Instant espresso powder makes the chocolate flavor pop! I highly recommend using it. Check out my orange cake with chocolate ganache!
- Bittersweet chocolate is the key to achieving that rich cocoa taste without the added sugar. Chocolate cookies and cream cookies are chocolate heaven too!
- Salted butter in the cream cheese frosting for brownies offsets the sweetness of the entire dessert.
- The eggs cannot be replaced, they are the structure of the brownies.
See recipe card below for quantities.
Equipment
Using a kitchen scale is a total game-changer for baking. It makes measuring ingredients super precise, so your cheesecake comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it
How to Make Brownies With Cream Cheese Icing
Step 1.Melt the butter in the microwave or stovetop, pour the hot butter over the unsweetened chocolate, add the vanilla, and espresso powder. Stir until combined and smooth (place in the microwave for about 20 seconds if the chocolate isn't fully melted)
Step 2. Place the eggs and granulated sugar in a medium bowl. Beat with a whisk until the sugar has dissolved, about 2 minutes or until pale and thick.
Step 3. Add the warm butter chocolate mixture.
Step 4. Add the flour and salt. Mix until combined. Fold in the chocolate chips. Pour in the pan, spread the batter out evenly. Bake for 22-25 minutes or until the top looks set and a toothpick comes out with moist crumbs.
Step 5. Beat the cream cheese, vanilla, and butter until combined and smooth.
Step 6. Add the powdered sugar, beat on low until combined, and then on medium until smooth, light, and fluffy.
Hint: Line the baking pan with parchment paper, making sure it goes up and over the sides for easy removal.
Variations Of Brownies With Frosting
- Walnuts in the batter would add a nice nutty toasty touch!
- If you're not a fan of cream cheese frosting, peanut butter frosting would also be amazing!
- Add red food coloring to make them red velvet brownies with cream cheese frosting.
- Serve these fudgy brownies with fresh fruit. Strawberries and raspberries would be incredible with the tangy chocolaty flavors. Strawberry white chocolate cheesecake is fruity and decadent.
This recipe has not been tested with other substitutions. These are just suggestions.
Tips For Making Brownies With Frosting
- The brownies should not be over baked, a good way to know is sticking a toothpick in the middle and moist crumbs should be on the toothpick.
- I like baking in metal pans, it bakes more evenly. Always line the pan with parchment paper.
- If you want to quickly bring the eggs to room temperature, submerge them in a bowl of warm water.
- Full fat cream cheese, brick style is ideal for making the best cream cheese frosting.
FAQ
My brownies are over baked, how can I make sure they are baked?
The top should look just set and a toothpick inserted should have moist crumbs attached. If you have a thermometer the temperature should be 190°F.
Can I double this recipe?
Yes! You can bake it in a 9X13 metal pan, the baking time will vary.
Does cream cheese frosting need to be refrigerated?
Yes! Make sure they are tightly sealed so they do not dry out, you can take them out a little bit before eating.
Storing Brownies With Cream Cheese Frosting
Room Temperature
If the chocolate brownies with cream cheese frosting are frosted, the cream cheese frosting can't be left out. The unfrosted brownies can be left out in an airtight container.
Refrigeration
The brownies can be stored in an airtight container for up to 3 days in the refrigerator.
Freezer
Store in an airtight container for up to 2 months in the freezer.
Related
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📖 Recipe
Cream Cheese Frosted Brownies
Equipment
- Kitchen Scale
- Mixing bowls
- Handheld or stand mixer
- Rubber Spatula
- 8X8 metal baking pan
Ingredients
- 7 tablespoons (100 grams) salted butter
- 6 oz (170 grams) bittersweet chocolate 70%, finely chopped
- 1 teaspoon instant espresso powder this makes the chocolate flavor pop, I highly recommend using it
- 2 large eggs room temperature
- 1 cup (200 grams) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ½ cup (71 grams) all purpose flour
- ½ cup dark chocolate chips
Cream Cheese Frosting
- ½ cup (110 grams) cream cheese room temperature, full fat, brick style
- 4 tablespoons (56 grams) salted butter room temperature, add a pinch of salt if you do not have salted butter
- 1 and ⅓ cups (174 grams) powdered sugar
- ¾ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line an 8X8 metal baking pan with parchment paper. Whisk together the flour and salt, set aside. Place the chopped chocolate in a medium bowl.
- Melt the butter in the microwave or stovetop, pour the hot butter over the unsweetened chocolate, add the vanilla, and espresso powder. Stir until combined and smooth (place in the microwave for about 20 seconds if the chocolate isn't fully melted) set aside but do not let it cool completely, it should be warm.
- Place the eggs and granulated sugar in a medium bowl. Beat with a whisk until the sugar has dissolved, about 2 minutes or until pale and thick. Add the warm butter chocolate mixture. Mix until combined.
- Add the flour and salt. Mix until combined. Fold in the chocolate chips. Pour in the pan, spread the batter out evenly. Bake for 22-25 minutes or until the top looks set and a toothpick comes out with moist crumbs. Do not over bake.
- Frost with cream cheese frosting once completely cooled down. Place in the refrigerator if you want the frosting to firm up a bit.
Cream Cheese Frosting
- Beat the cream cheese, vanilla, and butter until combined and smooth. Add the powdered sugar, beat on low until combined, and then on medium high until smooth, light, and fluffy, about 1 minute. You can refrigerate the frosting if you prefer a thicker cold frosting before topping the brownies.
Gina says
The fudgiest brownies I've ever had!!