Brownies with Cream Cheese Frosting (Print Version)
# Ingredients:
→ Brownie Base
01 -
¾ cup unsalted butter (170g)
02 -
1 cup chocolate chips (140g)
03 -
¾ cup granulated sugar (150g)
04 -
¼ cup brown sugar (50g)
05 -
2 teaspoons instant espresso powder
06 -
½ teaspoon salt
07 -
2 large eggs, at room temperature
08 -
¼ cup Dutch processed cocoa powder (20g)
09 -
2 teaspoons vanilla extract
10 -
¾ cup all-purpose flour (90g)
→ Cream Cheese Frosting
11 -
4 oz cream cheese, room temperature (113g)
12 -
4 tablespoons unsalted butter, room temperature (57g)
13 -
1 teaspoon vanilla extract
14 -
1-2 teaspoons milk, as needed
15 -
1½ cups powdered sugar (180g)
# Instructions:
01 -
Heat your oven to 350°F (177°C). Line an 8x8 pan with parchment paper, making sure it covers the bottom and runs up two sides.
02 -
In a heat-safe bowl, combine butter and chocolate chips. Heat until fully melted and smooth, either using a double boiler or microwave in 30-second bursts, stirring between each interval.
03 -
Stir both sugars into the melted chocolate mixture. Add espresso powder, salt, and eggs, whisking until the mixture is smooth and well combined.
04 -
Mix in cocoa powder until fully incorporated. Gently stir in flour just until combined - don't overmix.
05 -
Pour batter into your prepared pan and bake for 25-30 minutes. Let cool in the pan for 30 minutes, then remove and cool completely before frosting.
06 -
Beat butter and cream cheese together until fluffy. Mix in vanilla, powdered sugar, and 1 teaspoon milk until smooth. Add more milk if needed for spreading consistency.
07 -
Spread frosting over completely cooled brownies. If frosting is too soft, chill for 20-30 minutes before cutting into squares.
# Notes:
01 -
Unfrosted brownies stay fresh at room temperature for 3-4 days
02 -
Frosted brownies must be refrigerated and layers separated with wax paper
03 -
Can be made as red velvet brownies by adding red food coloring
04 -
Try a chocolate glaze variation or chocolate cream cheese frosting for extra decadence