These fudgy brownies are rich, decadent, and topped with a creamy cream cheese frosting. If you've never thought to try brownies with a cream cheese layer on top, then you'll definitely need to make this recipe!
Homemade brownies are simply the best, especially when they're bursting with chocolate flavor!
The moist crumbs in these fudgy chocolate brownies make them so much better than any box mix you could buy! Plus, they're topped with frosting!
Looking for more chocolate recipes? Then check out these: chocolate pudding pie, chocolate pop tarts, and chocolate crinkle cookies.
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Why You'll Love This Brownie Recipe
- Both cocoa powder and melted dark chocolate are used.
- Each bite is ooey gooey with so much chocolate.
- The brownie layer is thick and rich.
- They're topped with a tangy but sweet cream cheese frosting.
- They're perfect to make for Valentine's Day!
I took inspiration from my triple chocolate brownies to make these decadent brownies covered in frosting.
All you need is 10 minutes of prep time and then they're ready to bake!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Chocolate: I used a bittersweet chocolate bar, but you could also use semi-sweet or milk chocolate.
- Eggs: A combination of two large eggs and one egg yolk at room temperature are needed. That extra yolk helps to create a fudgy texture.
- Oil: Just a little bit of vegetable oil added to the batter will help to intensify the chocolate flavor, along with adding extra fudginess.
- Cocoa Powder: I used Hershey's 100% Cacao Natural Unsweetened cocoa powder.
- Flour: I used all purpose flour.
- Cream Cheese: Always use the block-style cream cheese for baking.
Instructions
Here are the step by step instructions on how to make these delicious brownies with cream cheese icing.
Step 1: Melt the chocolate. In a microwave-safe bowl, melt the butter and chopped chocolate in 20-second intervals, stirring well after every 20 seconds until melted and smooth.
Step 2: Wet ingredients. In a large mixing bowl, whisk together the white sugar, eggs, and egg yolk for 3 minutes. Then whisk in the oil, vanilla extract, and melted chocolate mixture, just until combined.
Step 3: Dry ingredients: Gently fold in the cocoa powder, flour, and salt using a rubber spatula.
Step 4: Bake. Scrape the batter into the prepared pan and bake for 35-40 minutes, or just until the edges are set and the middle of the brownies no longer jiggle.
Cool for 1 hour before slicing and serving.
Cream Cheese Frosting
In the bowl of an electric mixer using the paddle attachment, beat the cream cheese and butter on med-high speed until light and creamy.
Add the powdered sugar, milk, and the vanilla extract to the cream cheese mixture. Mix on low speed until combined.
Then beat on high speed for 1-2 minutes until creamy.
Once the brownies have completely cooled, frost and enjoy!
Storage Tips
Keep any leftover brownies in an airtight container in the refrigerator for up to 5 days.
Expert Baking Tips
- Baking Pan: Line your 8x8-inch baking pan with parchment paper, creating "handles" that hang over the sides. Then grease your pan with non-stick spray. This makes extracting the brownies once they have cooled extremely easy.
- Cocoa Powder: In order to have an intense chocolate flavor, this recipe uses more cocoa powder than flour.
- Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a silicone spatula until the ingredients are just combined with each other, “folding” everything together.
- Cooling: To easily cut and serve the brownies, allow them to cool for at least one hour. I like to use a dough scraper to get smooth and even cuts.
- Frosting: If you want a thicker frosting, do not add the milk. I added just a little bit of milk to make a smoother cream cheese frosting that's not as thick. Both are delicious though!
Recipe FAQs
You could mix in a cup of chocolate chips. You could also top the frosting with your favorite sprinkles.
Yes, because these brownies are covered in cream cheese frosting they need to stay refrigerated. Do not leave them out at room temperature for longer than 8 hours.
Yes you can. I recommend doubling the recipe so your brownies still turn out thick.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Brownie Recipes
📖 Recipe
Fudgy Brownies with Cream Cheese Frosting
Equipment
- 8x8 inch baking pan
- Parchment paper
- Mixing Bowls
- Electric Stand Mixer
- Offset Spatula
Ingredients:
Fudgy Brownies
- ½ cup unsalted butter
- 4 ounces bittersweet or milk chocolate bar, roughly chopped
- 1 ¼ cups sugar
- 2 large eggs, room temperature preferred
- 1 egg yolk, room temperature preferred
- ¼ cup vegetable oil (or canola)
- 1 teaspoon vanilla extract
- ¾ cup cocoa powder
- ½ cup all-purpose flour
- ½ teaspoon salt
Cream Cheese Frosting
- 4 ounces block-style cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 ¾ cups powdered sugar
- 1 teaspoon milk
- ½ teaspoon vanilla extract
Instructions:
Fudgy Brownies
- Preheat the oven to 350 degrees and line an 8x8-inch baking pan with parchment paper, creating "handles" that hang over the sides. Then spray with non-stick spray.
- In a microwaveable-safe medium bowl, melt the butter and chopped chocolate in 20-second intervals, stirring well after every 20 seconds until melted and smooth.
- In a large bowl, whisk together the sugar, eggs, and egg yolk for 3 minutes (this step is crucial). Whisk in the vegetable oil, vanilla extract, and melted chocolate, just until combined.
- Gently fold in the cocoa powder, flour, and salt using a rubber spatula.
- Spread the brownie mixture into the prepared pan. Use your rubber spatula to spread out the batter evenly. Bake for 35-40 minutes, just until the edges are set and the middle of the brownies doesn't jiggle. You can also use a toothpick to check the center (the toothpick should come out clean with just a few crumbs).
- Allow the brownies to completely cool (about 1 hour) before frosting and slicing.
Cream Cheese Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese and butter on high speed until light and creamy (about 1 minute). Add the powdered sugar, milk, and the vanilla extract. Mix on low speed until combined. Then beat on high speed for 1-2 minutes until creamy.
- Once the brownies have cooled, spread the frosting over the brownies, slice, and enjoy. Keep any leftover brownies in an airtight container in the refrigerator for up to 5 days.
Notes:
- Baking Pan: Line your 8x8-inch baking pan with parchment paper, creating "handles" that hang over the sides. Then grease your pan with non-stick spray. This makes extracting the brownies once they have cooled extremely easy.
- Cocoa Powder: In order to have an intense chocolate flavor, this recipe uses more cocoa powder than flour.
- Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a silicone spatula until the ingredients are just combined with each other, “folding” everything together.
- Cooling: To easily cut and serve the brownies, allow them to cool for at least one hour. I like to use a dough scraper to get smooth and even cuts.
- Frosting: If you want a thicker frosting, do not add the milk. I added just a little bit of milk to make a smoother cream cheese frosting that's not as thick. Both are delicious though!
Typically I like my brownies without frosting, but the tanginess of the cream cheese changed my mind!