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sliced brownies with cream cheese frosting and colored sprinkles sitting on brown parchment paper

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 why not?
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 brownies
Calories: 259kcal
Author: Tara Kringlen

Ingredients

Brownies

  • 8 tablespoons unsalted butter cubed
  • 1 ¼ cup (250 grams) granulated sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • ¾ cup (60 grams) dutch processed cocoa powder
  • ¾ teaspoon kosher salt
  • ⅓ cup (40 grams) all-purpose flour
  • ½ cup (85 grams) semi-sweet chocolate chips optional

Cream Cheese Frosting

  • 4 tablespoon unsalted butter room temperature
  • 4 oz cream cheese full-fat, room temperature
  • 1 cup (120 grams) powdered sugar
  • 1 teaspoon vanilla
  • pinch of kosher salt

Instructions

Brownies

  • Preheat the oven to 325 degrees Fahrenheit. Prepare an 8 x 8 metal pan with parchment paper leaving an overhang on 2 sides or spray it well with cooking spray. Use metal binder clips to secure the parchment to the baking pan if desired.
  • Melt the butter in the microwave in 30-second increments in a medium heat-proof bowl (or use a small saucepan on the stovetop). Add the sugar and whisk well. Whisk in the eggs and vanilla.
    8 tablespoons unsalted butter, 1 ¼ cup (250 grams) granulated sugar, 2 large eggs, 2 teaspoon vanilla extract
  • Stir in the cocoa powder and salt until combined.
    ¾ cup (60 grams) dutch processed cocoa powder, ¾ teaspoon kosher salt
  • Add the flour and stir until it’s almost fully incorporated and then stir in the chocolate chips and mix until just combined.
    ⅓ cup (40 grams) all-purpose flour, ½ cup (85 grams) semi-sweet chocolate chips
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 28-32 minutes until the brownies are set. Don't overbake as they will continue to cook out of the oven Let the brownies cool in the pan completely before frosting them. Remove the brownies using the parchment paper (slide a knife on the sides without the parchment to loosen the brownies if needed). Frost with the cream cheese frosting. Top with sprinkles if desired.

Cream Cheese Frosting

  • Beat the softened butter and cream cheese with electric beaters in a medium bowl or a stand mixer until smooth, about 1 minute.
    4 tablespoon unsalted butter, 4 oz cream cheese
  • Add the powdered sugar, vanilla and a pinch of salt and mix until smooth and creamy, about 2 minutes.
    1 cup (120 grams) powdered sugar, 1 teaspoon vanilla, pinch of kosher salt

Notes

  • Unsweetened cocoa powder can be used instead of dutch processed cocoa powder.
  • If using table salt, reduce the salt by half. 
  • The chocolate chips can be left out if desired.
  • Refrigerate the frosted brownies in an air-tight container for up to a week. 
  • You can double the recipe and bake it in a 9 x 13 pan. Bake for 35-40 minutes. 

Nutrition

Serving: 1brownie | Calories: 259kcal