Chewy Brownies with Cream Cheese Frosting

Rich and tender and topped with not-too-sweet frosting, these chewy brownies with cream cheese frosting will quickly become a favorite. They are studded with chocolate chips to offset the chewy brownies and creamy texture of the frosting and topped with cute sprinkles because sprinkles make everything better!

Why you will LOVE these brownies

Brownies tend to be an easy bake and don't require a ton of equipment. These are no exception. They come together quickly and in one bowl for the brownies and one for the frosting!

Many of my brownies have a combination of melted chocolate and cocoa powder (like these dark chocolate brownies) but these just have cocoa powder. I wanted to create a chewier brownie vs a densely fudgy brownie so they aren't overwhelmingly sweet when topped with cream cheese frosting.

The cream cheese frosting also shines with the perfect amount of tang and less sweetness than a traditional cream cheese frosting.

Brownie Ingredients

You likely have all the ingredients for brownies in your pantry. Read more for a few notes on the ingredients I use.

• Unsalted Butter- I typically always use unsalted butter and add my own salt to the recipe. You will melt the butter, so you don't need to worry about it being at room temperature.
• Granulated Sugar- Sugar is used for obvious reasons-to sweeten up the batter! I avoided using brown sugar to control the moisture in the brownies and avoid a too fudgy brownie.
• Eggs- I always use large eggs in my recipes. These help bind the ingredients together.
• Vanilla Extract- Vanilla adds extra flavor to the brownies with cream cheese frosting. Try to use real vanilla and not the imitation ones!
• Cocoa Powder- I used Dutch-processed cocoa powder for its rich chocolate flavor and mellowness. For a brighter chocolate flavor, unsweetened cocoa powder can be used too. Since there is no leavener in this recipe, any cocoa powder you prefer is fine.
• Salt- Salt enhances the flavor of baked goods and helps to balance the sweetness. I always use Diamond Crystal Kosher salt. If you only have table salt, use half the amount I call for as the finer crystals make it saltier, so less is more!
• Flour- all-purpose flour is used in this recipe. There is only a small amount of flour to avoid ending up with cakey brownies.
• Chocolate Chips- For a nice textural contrast, I like to add chocolate chips to these brownies. The brownies are both chewy and fudgy and the frosting is super smooth and creamy, so the crunch of a chocolate chip is a welcome addition. You can leave out the chocolate chips if you prefer.

Frosting Ingredients

• Unsalted butter- Use room temperature butter for the frosting to avoid lumps. If you use salted butter, omit the pinch of salt in the recipe.
• Cream Cheese- Use full-fat cream cheese for the frosting for the best flavor and texture. Make sure it's room temperature to avoid lumpy frosting.
• Powdered Sugar- powdered sugar or confectioners sugar is used in frostings due to it fine texture and will produce a super smooth frosting. I used less sugar than many recipes, as the brownies are already very sweet, so the tang of the cream cheese really shines through.
• Vanilla Extract- Used for additional flavor.
• Salt- Salt offsets the sweetness in the frosting helping to balance the flavors.

Expert Tips

• Line your pan with a parchment paper sling so that two sides of the parchment extend beyond the pan. It's not necessary to have a sling on both sides. After the brownies have cooled, run a knife on the two edges without the parchment and then lift them from the pan easily using the parchment. The easiest way to cut these is out of the pan, making your job super simple. To keep the long sides of the parchment in place so they don't fall into the brownie batter, try using metal binder clips.
• Don't overbake- One of the main keys to achieving fudgy brownies is not overbaking them. It's better to underbake these than overbake because as they cool, they will firm up more. Around 30 minutes is the perfect time for the brownies. They will be done on the top, slightly puffed on the edges, and won't jiggle when you shake the pan.
• Measure flour correctly. I've provided the gram measurements for the flour so if you have a kitchen scale, use it! Clean-up is even easier since you are not dirtying a bunch of measuring cups. Flour is often over-measured which can lead to dryer baked goods. If you don't have a scale, then make sure to fluff up the flour in the canister or bag and then lightly spoon it into your measuring cup, leveling off the top.
• Softened Cream Cheese- To avoid any unsightly lumps in the frosting, use softened cream cheese. If you forget to take the cream cheese out of the refrigerator early enough, take it out of the wrapper and place it on a microwave-safe plate. Microwave it for 10 seconds on 50% power and then flip it over and do that again. All microwaves are different, so be careful to check it and not let it melt or soften too much.
• Allow the brownies to cool completely before frosting them. You will end up with a soupy mess if you try frosting them while warm as the cream cheese frosting is a soft frosting to begin with.

How to cut the brownies neatly

Chill the brownies in the fridge for a few hours before cutting into them if you want neat, clean slices. This is especially important for these brownies with cream cheese frosting. The colder the frosting is, the cleaner the cut.

Use a really sharp knife that ideally is as long as the pan of brownies so you can cut it in one slice. Cut without sawing through the brownies, making one clean slice down them. It also helps to wipe the knife off after each slice through the brownies.

FAQs

How to store the brownies

Store any leftover brownies in the refrigerator due to the cream cheese frosting. Keep them covered in an air-tight container. They will last for about a week in the refrigerator. To maintain the texture, avoid cutting all the brownies and just slice the ones you will eat right away.

Brownies also freeze really well. Wrap the chilled brownies (if they are room temperature, the cream cheese frosting will get messy when trying to store them to freeze) in plastic wrap or foil either individually or as a whole pan and then place in an air-tight container or zip-top bag. They will keep for about 2 months if wrapped well. Let the frozen brownies thaw overnight in the refrigerator.

For more brownie recipes, check out these:

Tag me on Instagram @themarblekitchenblog if you make this and leave a star rating and comment below! Thank you and enjoy!