Brownies with Cream Cheese Frosting
Cream cheese frosting is the perfect topping for rich, fudgy brownies. The smooth, sweet creaminess pairs perfectly with the chocolatey goodness of the brownies.These brownies are incredibly rich and decadent, so slice them into at least 24 squares (I usually slice them into 30 servings).
Servings: 24 brownies
Ingredients
Brownies
- 12 tablespoons butter 170 grams
- 8 ounces chocolate chopped** (227 grams) (or 1⅓ cups chocolate chips)
- 4 large eggs
- 1 ⅔ cups granulated sugar 333 grams
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour 120 grams
- ½ cup unsweetened cocoa powder 40 grams
- ¾ teaspoon salt
Cream Cheese Frosting
- 8 tablespoons butter softened
- 2 cups powdered sugar sifted
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 8 ounces cream cheese block style
Instructions
For the Brownies
- Preheat the oven to 350°F and line a 13x9-inch baking pan with parchment paper. (If you want to skip the parchment paper, ensure you grease the pan well).
- Place the butter and chopped chocolate in a heatproof bowl. Melt it in the microwave using 10-second bursts, stirring in between bursts. Alternatively, you can melt the chocolate in a double boiler (set a heatproof dish over a pan of gently simmering water).
- When the chocolate and butter are completely melted, set it aside to cool slightly,
- Crack the eggs into a medium bowl and beat with an electric mixer for 30 seconds. Add the sugar and vanilla, then continue beating for 3 to 5 minutes, until the mixture is pale, slightly thickened, and falls from the beaters in ribbons that slowly dissolve back into the bowl. This step helps the brownies bake up fudgy instead of cakey.
- Add a small scoop of the melted chocolate mixture to the egg mixture and stir to loosen it. Then gradually stir in the rest of the chocolate, mixing until fully combined.
- Sift the flour, cocoa powder, and salt over the egg mixture and stir it until well combined.
- Pour the brownie batter into the pan and spread it out evenly with the back of a spoon.
- Bake for 18 to 24 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Place the pan on a cooling rack and let them cool in the pan for at least 2 hours. In the meantime, make the frosting.
Cream Cheese Frosting
- Add the butter and powdered sugar to a mixing bowl. Start the mixer on low speed, then increase the speed to medium high. Beat until smooth and creamy. Add the vanilla extract and salt. Mix well. Add the cream cheese and beat on medium-high speed until well blended.
- When the brownies are completely cool, spread the cream cheese frosting over the top.
Notes
Check for moist crumbs, not clean toothpicks: Brownies are done when a toothpick inserted near the center comes out with a few moist, sticky crumbs. If it’s totally clean, they’re probably overbaked.
Use a thermometer if you have one: Brownies are done when the center reaches 180°F to 198°F. Expect a gooier texture at the lower end.
Room temp ingredients: Let the butter and cream cheese soften before making the frosting for a smooth, creamy texture.
Stick with block cream cheese: Avoid the tub-style. Brick-style gives the right consistency for frosting.
Nutrition
Serving: 1 serving | Calories: 212kcal | Carbohydrates: 21g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 171mg | Fiber: 1g | Sugar: 16g
