Why You’ll Love Chewy Brownies with Cream Cheese Frosting Recipe
These brownies are easy to make with simple ingredients you probably already have, and come together in just a bowl for the brownies and one for the frosting. The texture is chewy rather than cakey, and the cream cheese frosting adds a tangy-sweet contrast without being too sugary.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Brownies
8 tablespoons unsalted butter, cubed
1 ¼ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
¾ cup Dutch‑processed cocoa powder
¾ teaspoon kosher salt
⅓ cup all‑purpose flour
½ cup semi‑sweet chocolate chips (optional)
Cream Cheese Frosting
4 tablespoons unsalted butter, room temperature
4 oz full‑fat cream cheese, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
Pinch of kosher salt
Directions
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Preheat the oven to 325°F (163°C). Line an 8×8 metal pan with parchment paper leaving an overhang on two sides, or spray it well with cooking spray.
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Melt the butter in the microwave in 30‑second increments or on the stovetop. Stir in the sugar, then whisk in the eggs and vanilla.
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Add the cocoa powder and salt, mixing until combined.
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Stir in the flour until just incorporated, then fold in the chocolate chips if using.
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Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes until the brownies are set. Let cool completely before frosting.
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For the frosting, beat the softened butter and cream cheese together until smooth. Add the powdered sugar, vanilla, and salt, and mix until creamy. Spread over the cooled brownies and add sprinkles if desired.
Servings and timing
Servings: 16 brownies
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: ~45 minutes
Variations
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Add nuts: Fold chopped walnuts or pecans into the brownie batter for extra crunch.
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Swirl in fudge: Drizzle melted chocolate or fudge sauce on top of the frosting.
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Spice it up: Add a pinch of cinnamon or espresso powder to the batter for depth of flavor.
Storage/Reheating
Store leftover brownies in an airtight container in the refrigerator because of the cream cheese frosting. They’ll keep for up to a week. For freezing, wrap cooled brownies tightly in plastic wrap or foil and freeze for up to 2 months; thaw overnight in the fridge before serving.
FAQs
How do I get clean slices when cutting brownies?
Chill the brownies in the refrigerator for a few hours before cutting. Cold frosting cuts cleaner than room‑temperature frosting.
Can I double this recipe?
Yes, double the ingredients and bake in a 9×13 pan; you may need about 8–12 extra minutes of baking time.
Do the brownies need to be refrigerated?
Yes, because of the cream cheese frosting, keep them in the refrigerator. You can take them out about 30 minutes before serving if you prefer them less cold.
What cocoa powder should I use?
The recipe uses Dutch‑processed cocoa for richer flavor, but unsweetened cocoa can be used too.
Can I skip the chocolate chips?
Yes, the chips are optional and can be omitted if you prefer.
Why aren’t my brownies chewy?
Be careful not to overbake; slightly underbaked brownies will firm up as they cool and retain that chewy texture.
How long will these brownies last?
In the refrigerator, up to one week; in the freezer, up to two months if wrapped well.
Can I make the frosting ahead of time?
Yes, make the cream cheese frosting a day ahead and keep it covered in the fridge; bring it to room temperature before spreading.
Can I use salted butter?
Yes, but omit the pinch of salt in the frosting if using salted butter.
Can I add sprinkles?
Yes, sprinkles on top add color and fun but are optional.
Conclusion
These chewy brownies with cream cheese frosting are a delightful treat, easy to make with everyday ingredients and perfect for sharing. With a balance of rich chocolate and tangy frosting, they’re sure to satisfy dessert cravings any time.
