Satisfy your sweet cravings with these amazing brownies topped with tangy cream cheese frosting. Renowned for their decadent, fudgy texture and intense cocoa flavor, brownies with cream cheese frosting are the ultimate chocolate delight. Plus, they'll leave you craving more with every single bite.
Get ready to dive into the deliciousness of sinking your teeth into a super moist and dense brownie that just melts away, leaving behind a chocolatey explosion that sticks to your teeth in the best way possible. Moreover, when you add in that creamy tang from the cream cheese frosting, every mouthful becomes a heavenly mix of flavors and textures. Whether you're rewarding yourself after a tough day or wowing friends at a party, these brownies are guaranteed to be a smash hit, making everyone beg for more!
If you love brownies and cream cheese frosting, check out my spiced banana cake and Nutella cheesecake brownies!
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Why you'll love this recipe
- Irresistible Fudgy Texture. One of the main reasons people adore easy brownies with cream cheese frosting is the fudgy texture. Providing an incredible mouthfeel with every bite, these brownies are dense, moist, and chewy. The fudgy consistency creates a satisfying experience that keeps people coming back for more.
- 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. Its smooth and creamy texture perfectly complements the rich chocolate flavor of the brownie, creating a balance of sweetness and tanginess. This contrast of flavors enhances the overall taste experience, making these brownies a favorite.
- 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. Easy to pack and bring anywhere, they are a convenient and delicious choice for any occasion. Additionally, they're guaranteed to be a hit with friends and family wherever you take them.
Equipment
Ingredients
- Butter and vegetable oil make for the most irresistible fudgy texture.
- Instant espresso powder makes the chocolate flavor pop! I highly recommend using it.
- Unsweetened chocolate is the key to achieving that rich cocoa taste without the added sugar.
- Salted butter in the cream cheese frosting 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.
Substitutions
- 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 rapsberries would be incredible with the tangy chocolaty flavors.
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Step 1: Preheat the oven to 350°. Line an 8X8 metal baking pan with parchment paper. Finely chop the unsweetened chocolate, place in a medium bowl.
Step 2: Melt the butter, pour the hot butter over the unsweetened chocolate, add the vegetable oil 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.
Step 3: Place the eggs, egg yolk, and granulated sugar in a medium bowl.
Step 4: Beat until it has doubled in size and thickened, about 5 minutes.
Step 5: Pour in the butter chocolate mixture. Mix until just combined.
Step 6: Whisk together the flour, salt, and cocoa powder.
Step 7: Add the dry ingredients. Fold in until just combined.
Step 8: Spread the batter out evenly into the pan. Bake for 20-25 minutes or until the top looks set and a toothpick comes out with moist crumbs. Do not over bake.
Step 9: Prepare the cream cheese frosting, ensuring the cream cheese and butter are room temperature.
Step 10: Finally, beat until fluffy and smooth, top the cooled down brownies with the cream cheese frosting.
Hint: Line the baking pan with parchment paper, making sure it goes up and over the sides for easy removal.
Pro tips
- 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
Is there a certain way to know if the brownies are done and not over baked?
The top should look just set and a toothpick inserted should have moist crumbs attached.
How to make brownies fudgy?
Combination of vegetable oil and butter, and the process of beating the eggs and sugar until thick and ribbon like. These steps ensure the brownies have a dense fudge like consistency.
Can I bake these in another pan?
Make these chocolate brownies in a metal 9X13 pan if you'd like to double the recipe, the baking times may vary.
Storage
Room Temperature
If the brownies 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
Brownies with Cream Cheese Frosting
Equipment
- Kitchen Scale
- Mixing bowls
- Handheld or stand mixer
- Rubber Spatula
- 8X8 metal baking pan
Ingredients
- 141 grams unsalted butter melted
- 30 grams vegetable oil
- 90 grams unsweetened chocolate finely chopped
- 1 teaspoon instant espresso powder
- 3 eggs plus one yolk room temperature
- 335 grams granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 114 grams all purpose flour
- 35 grams cocoa powder natural
Cream Cheese Frosting
- 147 grams cream cheese room temperature, full fat, brick style
- 58 grams salted butter room temperature
- 232 grams powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line an 8X8 metal baking pan with parchment paper. Finely chop the unsweetened chocolate, place in a medium bowl.
- Melt the butter, pour the hot butter over the unsweetened chocolate, add the vegetable oil, 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.
- Whisk together the flour, salt, and cocoa powder, set aside.
- Place the eggs, egg yolk, and granulated sugar in a medium bowl. Beat until it has doubled in size and thickened, about 5 minutes. Add the butter chocolate mixture. Mix until just combined.
- Add the dry ingredients. Mix until just combined. Pour in the pan, spread the batter out evenly. Bake for 20-25 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.
Cream Cheese Frosting
- Beat the cream cheese and butter until combined and smooth. Add the powdered sugar, beat on low until combined, and then on medium until smooth, light, and fluffy.
Gina says
The fudgiest brownies I've ever had!!