These delicious brownies with cream cheese frosting are irresistibly rich, chewy, and chocolatey! Easy to make and better than store-bought!
If you love brownies (and who doesn't?!?), imagine taking your favorite homemade brownie recipe and adding a layer of rich, tangy cream cheese frosting on top.
The combination of chocolate brownies and cream cheese frosting is divine! They really are perfect together.
These delicious cream cheese frosted brownies will be your new go-to dessert.
Love easy chocolate desserts? Try my Easy Chocolate Pie, Chocolate Chip Cookies with Marshmallows, or my No Bake Chocolate Cheesecake.
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Why you'll love this recipe
- Easy to make - The brownies come together easily in one bowl, and the frosting is super simple to whip up with just a few ingredients.
- Rich chocolate flavor - Thanks to 2 baking methods I use in this recipe, these homemade brownies are intensely chocolatey and so much better than boxed brownies.
- Creamy, tangy frosting - Cream cheese frosting on brownies is amazing and it really adds a nice contrast.
- Customizable - Add your favorite mix-ins, like chopped nuts or chocolate chips. You can also double the ingredients and bake the brownies in a 9x13 inch pan (23X33cm).
What you'll need
Ingredients for the brownies
- Flour - I use all purpose flour.
- Butter - I like using unsalted butter.
- Cocoa Powder - I always use Dutch processed, unsweetened cocoa powder for the ultimate chocolate flavor.
- Baking powder - It helps make the brownies rise.
- Sugar - I use regular granulated sugar.
- Salt - It enhances all the flavors.
- Eggs - You only need 3 eggs.
- Vanilla - I use pure vanilla extract.
Ingredients for the cream cheese frosting
- Butter - I prefer unsalted butter for frosting.
- Cream cheese - I use full fat cream cheese.
- Powdered sugar - I always sift it first, so the frosting isn't gritty.
- Vanilla - Pure vanilla extract adds the perfect hint of flavor.
See the recipe card at the end of the post for quantities.
Equipment you'll need
- mixing bowls
- whisk
- microwave safe bowl
- spatula
- parchment paper
- 8x8 inch (20x20cm) or 9x9 inch (23x23cm) baking dish
- hand mixer
How to make make brownies with cream cheese frosting
Step-by-step Instructions
- Melt the butter and cocoa powder together. Set aside.
2.In a large mixing bowl, whisk together the flour and baking powder. Set aside.
3. In another bowl, beat the eggs and salt on high speed until it's thick and you can see ribbons fall off the beaters, about 5-8 minutes.
4. Pour the melted chocolate mixture into the beaten eggs and mix until fully incorporated.
5. Add the dry ingredients and carefully fold them together with a silicone spatula. No need to use the mixer as this would overmix the batter.
6. Continue folding until no streaks or pockets of flour remain.
8. Transfer the batter to the prepared baking pan and bake as directed.
When the brownies cool completely, make the cream cheese frosting.
1. Beat the butter until it's light and fluffy.
2. In three batches, slowly incorporate the powdered sugar.
3. Add the cream cheese and vanilla, beating until combined.
4. Perfect cream cheese frosting for brownies!
Then frost the brownies.
Recipe notes
Substitutions
I haven't tested this recipe with any substitutions, except for swapping butter with margarine, which worked well.
If you've tried any other substitutions, let me know in the comments below - I'd love to hear about it!
Storage Tips & Freezing Instructions
Unfrosted brownies
Store unfrosted brownies in an airtight container at room temperature for about 4 days.
Frosted brownies
I usually put them in a single layer in the fridge until the frosting sets. Then I put them in an airtight container between sheets of parchment paper.
Both frosted and unfrosted brownies will last up to about 10 days in the refrigerator.
You can also freeze these brownies. After slicing the brownies, place them in a single layer in the freezer for 15-20 minutes so the frosting sets. Then wrap each slice in plastic wrap really well. Then place all the slices in an airtight container or freezer bag in the freezer for up to about 3 months. Thaw in the refrigerator overnight.
Variations
- Add some coffee. You can add a tablespoon instant coffee coffee powder along with the flour. It really enhances the chocolate flavor.
- Nutty brownies. Fold in some chopped walnuts or pecans to the brownie batter for extra crunch.
- Top with double chocolate cream cheese frosting. For super indulgent brownies, you can make my double chocolate cream cheese frosting from my chocolate drip layer cake recipe!
- Add some chocolate chips. You can fold in some semi sweet chocolate chips in the batter or press some on the top before baking, or both 😉!
- Drizzle with chocolate ganache. Try the topping from my Egg Free Chocolate Cheesecake recipe. It's also delicious drizzled OVER the cream cheese frosting.
Tips for success
- Use good-quality cocoa powder. I love using Dutch process cocoa for the ultimate chocolate flavor.
- Don't overbake. I usually lean towards underbaking brownies so they don't get dry and hard. Test with a toothpick and if it comes out with a few crumbs on it, the brownies are ready.
- Use a metal pan. If you have a glass pan, you'll need to adjust the baking time. Glass pans take longer to bake than metal ones.
- Pan size. I used an 8x8 inch (20x20cm) pan. If you use a 9x9 inch (23x23cm) pan, the brownies will be a bit thinner. Easily double the ingredients and use a 9x13 inch (23x33cm) pan.
- Line the pan with parchment paper. This makes it easy to lift the brownies out of the pan after baking, ensuring clean cuts.
- Cool completely before frosting. Make sure the brownies have completed cooled before you frost them, otherwise the frosting will melt.
Frequently asked questions
Yes! You can prepare the cream cheese frosting 2-3 days in advance. Just store it in an airtight container in the fridge and let it soften a bit at room temperature before spreading it on the brownies.
For clean, sharp cuts, I like to dip a large straight-edge knife in hot water and then wipe it dry before slicing. Make sure to wipe it clean between each slice.
Absolutely! You can freeze them for up to about 3 months.
More brownie recipes to try!
Happy Baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Easy Brownies with Cream Cheese Frosting
Equipment
- 8X8 inch (20 X 20cm) square baking pan
- hand mixer
- mixing bowls
- whisk
- microwave-safe bowl
- parchment paper
- silicone spatula
Ingredients
For the brownies
- ¾ cup unsalted butter cut into small pieces (170g)
- ½ cup unsweetened cocoa powder, preferably dutch-processed (60g)
- 1 teaspoon vanilla
- 1 cup all purpose flour (125g)
- 1 teaspoon baking powder
- 1 ½ cups sugar (300g)
- ¼ teaspoon salt
- 3 medium eggs, at room temperature
For the cream cheese frosting
- 4 oz (113g) cream cheese, full-fat
- ¼ cup (57g) unsalted butter, at room temperature
- 2 ½-3 cups (300g-400g) powdered sugar, sifted
- 1 teaspoon vanilla
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
Make the brownies
- Grease and line a baking pan with parchment paper, leaving 2-3 inches of overhang on the sides to act as handles. Set aside.
- Preheat the oven to 350°F (180°C).
- Combine the butter, cocoa powder, and vanilla in a microwave-safe bowl. Melt in 10-second intervals, stirring between each until smooth. Alternatively, melt the mixture in a saucepan over simmering water, whisking constantly. Once melted, set aside to cool.¾ cup unsalted butter cut into small pieces (170g), ½ cup unsweetened cocoa powder, preferably dutch-processed (60g), 1 teaspoon vanilla
- In a large bowl, whisk together the flour and baking powder. Set aside.1 cup all purpose flour (125g), 1 teaspoon baking powder
- In another large bowl, add eggs, sugar, and salt. Beat on high speed with an electric mixer for 5-8 minutes until the mixture is thick and you see ribbons fall off the beaters (seep photo in post).1 ½ cups sugar (300g), 3 medium eggs, at room temperature, ¼ teaspoon salt
- Gently mix the cooled cocoa mixture into the egg mixture until well combined.
- Fold in the dry ingredients until no white streaks remain. Be careful not to overmix.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Don't overbake or the brownies will become dry and hard.
- Allow the brownies to cool in the pan for at least 20 minutes.
- Use the overhanging parchment to lift the brownies out and place on a wire rack to cool completely before frosting.
Make the cream cheese frosting
- Beat the butter on high speed until it's light, fluffy and smooth.¼ cup (57g) unsalted butter, at room temperature
- Gradually add the powdered sugar in 3 batches. Beat on high for a few minutes until the mixture is light and creamy. Scrape the bowl a few times in between as needed.2 ½-3 cups (300g-400g) powdered sugar, sifted
- Add the cream cheese and vanilla and beat until it's combined. Don't beat it too long, or it could get runny.4 oz (113g) cream cheese, full-fat, 1 teaspoon vanilla
- Frost the cooled brownies and cut into squares.
- Enjoy!
Notes
- Store unfrosted brownies in an airtight container at room temperature for up to 4 days.
- For frosted brownies, refrigerate in a single layer until the frosting sets, then transfer to an airtight container with parchment paper between layers.
- Both frosted and unfrosted brownies stay fresh in the fridge for up to 10 days.
- To freeze, place sliced brownies in a single layer in the freezer for 15-20 minutes to set the frosting. Then wrap each slice in plastic wrap and store in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight.
- Choose quality cocoa. High-quality cocoa powder, preferably Dutch-process, results in a richer chocolate flavor.
- Avoid overbaking. Test with a toothpick; brownies are ready when a few crumbs stick to it.
- Use a metal pan. Metal pans bake faster than glass. Adjust baking time if using a glass pan.
- Pan sizes. An 8x8-inch (20x20cm) pan is ideal. A 9x9-inch (23x33cm) pan will yield thinner brownies.
- Make a double batch. For a 9x13 inch (23x33cm) pan, you can double the ingredients and bake the brownies about 5-10 minutes longer.
- Line with parchment paper. This makes it easy to lift brownies out of the pan for clean cuts.
- Cool before frosting. Ensure brownies are completely cool before frosting them, otherwise the frosting will melt.
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