Rich, tender, and topped with a smooth frosting that is tangy rather than overly sweet, these chewy brownies with cream cheese frosting are the kind of dessert that disappears fast. The brownie base is deeply chocolatey with a soft, chewy texture, while the cream cheese frosting adds a creamy finish that balances the sweetness beautifully. Chocolate chips add little pockets of texture, and a handful of sprinkles makes them extra fun for birthdays, bake sales, holidays, or any day that needs a little chocolate.
Why You Will Love These Brownies
Brownies are one of the easiest homemade desserts, and this recipe keeps the process simple. The brownie batter comes together in one bowl, and the cream cheese frosting only needs one additional bowl. You do not need complicated tools or techniques, which makes this a great recipe for both beginner and experienced bakers.
These brownies are made with cocoa powder instead of melted chocolate. That gives them a bold chocolate flavor while keeping the texture chewy and tender rather than extremely dense. Because they are finished with cream cheese frosting, the brownie base is designed to be rich without becoming overwhelmingly sweet.
The frosting is just as important as the brownie layer. It is soft, creamy, lightly tangy, and made with less powdered sugar than many traditional versions. That allows the cream cheese flavor to stand out while still giving the brownies a classic frosted finish. If you love chocolate desserts with a creamy topping, these frosted brownies are a must-bake.
Brownie Ingredients
Most of the ingredients for these chewy chocolate brownies are pantry staples. Each one plays an important role in creating the right flavor and texture.
- Unsalted Butter – Melted butter gives the brownies richness and helps create a soft, chewy bite. Since it is melted, there is no need to bring it to room temperature first.
- Granulated Sugar – Sugar sweetens the batter and contributes to the classic brownie texture. This recipe uses granulated sugar instead of brown sugar to keep the brownies chewy without making them too fudgy or moist.
- Eggs – Large eggs bind the batter together and help give the brownies structure.
- Vanilla Extract – Vanilla enhances the chocolate flavor and adds warmth to the brownie batter. Real vanilla extract gives the best flavor.
- Cocoa Powder – Dutch-processed cocoa powder gives these brownies a deep, mellow chocolate flavor. Unsweetened cocoa powder can also be used if you prefer a brighter chocolate taste. Since this recipe does not rely on a leavening agent, either type works.
- Salt – Salt balances the sweetness and makes the chocolate flavor more pronounced. If using table salt instead of kosher salt, reduce the amount by half because the finer crystals taste saltier.
- All-Purpose Flour – A small amount of flour gives the brownies enough structure without turning them cakey.
- Chocolate Chips – Semi-sweet chocolate chips add texture and extra chocolate flavor. They are optional, so you can leave them out if you prefer a smoother brownie.
Frosting Ingredients
- Unsalted Butter – Room temperature butter blends smoothly into the frosting. If you use salted butter, omit the pinch of salt.
- Cream Cheese – Full-fat cream cheese gives the frosting the best flavor and creamy texture. Make sure it is softened before mixing to avoid lumps.
- Powdered Sugar – Powdered sugar, also called confectioners’ sugar, dissolves easily and creates a smooth frosting. This recipe uses just enough to sweeten the frosting while still allowing the tangy cream cheese flavor to shine.
- Vanilla Extract – Vanilla adds depth and rounds out the flavor of the frosting.
- Salt – A small pinch of salt helps balance the sweetness and makes the frosting taste more complete.
Expert Tips
- Use a parchment paper sling. Line the pan so two sides of the parchment extend over the edges. Once the brownies are cool, run a knife along the two unlined sides and lift the brownies out easily. Cutting them outside the pan makes cleaner slices.
- Do not overbake. The key to chewy brownies is pulling them from the oven at the right time. They should look set on top, slightly puffed around the edges, and should not jiggle when the pan is gently moved. They will continue to firm up as they cool.
- Measure the flour carefully. Too much flour can make brownies dry or cakey. If possible, use the gram measurement. If measuring by volume, fluff the flour first, spoon it gently into the measuring cup, and level off the top.
- Soften the cream cheese properly. Cold cream cheese can leave lumps in the frosting. If you forget to set it out ahead of time, remove it from the wrapper and microwave it briefly at reduced power, checking often so it softens without melting.
- Cool the brownies completely before frosting. Warm brownies will melt the cream cheese frosting and make it runny. Let the brownie layer cool fully for the best texture and appearance.
How to Cut the Brownies Neatly
For the cleanest slices, chill the frosted brownies in the refrigerator for a few hours before cutting. This is especially helpful because cream cheese frosting is soft at room temperature. A cold frosting layer holds its shape better and makes the brownies easier to slice.
Use a sharp knife, preferably one long enough to cut across the pan in a single motion. Press straight down rather than sawing back and forth. Wipe the knife clean between cuts to keep the frosting and brownie crumbs from dragging into the next slice.
FAQs
An instant-read thermometer is the easiest way to check. The center should reach at least 165 degrees Fahrenheit to be safe to eat. For a fudgy but fully baked texture, aim for about 180 to 190 degrees Fahrenheit.
Yes. Double the ingredients and bake the brownies in a 9 x 13-inch pan. The baking time will be longer, usually about 8 to 12 minutes more.
Yes. Because the frosting contains dairy, these brownies should be stored in the refrigerator. They are delicious served cold, but you can also let them sit at room temperature for about 30 minutes before serving if you prefer a softer texture.
How to Store the Brownies
Store leftover brownies with cream cheese frosting in an airtight container in the refrigerator. They will keep well for about one week. For the best texture, leave the batch whole and cut only the pieces you plan to serve right away.
These brownies also freeze well. Chill them first so the frosting is firm, then wrap the brownies tightly in plastic wrap or foil. You can freeze individual squares or the whole batch. Place the wrapped brownies in an airtight container or freezer bag and freeze for up to two months. Thaw overnight in the refrigerator before serving.
For More Brownie Recipes, Check Out These:
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Oreo Cheesecake Brownies
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Fudgy Peanut Butter Cup Brownies
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Dark Chocolate Brownies
-
Espresso Brownies
Chewy Brownies with Cream Cheese Frosting
Ingredients
Brownies
- 8 tablespoons unsalted butter cubed
- 1 ¼ cups (250 grams) granulated sugar
- 2 large eggs
- 2 teaspoons 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 tablespoons 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
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Preheat the oven to 325 degrees Fahrenheit. Line an 8 x 8-inch metal baking pan with parchment paper, leaving an overhang on two sides, or grease the pan well with cooking spray.
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Melt the butter in a medium heatproof bowl in 30-second microwave intervals, or melt it in a small saucepan on the stovetop. Add the sugar and whisk well. Whisk in the eggs and vanilla extract until combined.
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Stir in the cocoa powder and kosher salt until the mixture is smooth.
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Add the flour and stir until almost fully incorporated. Fold in the chocolate chips, if using, and mix just until combined.
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Spread the batter evenly into the prepared pan and smooth the top.
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Bake for 28 to 32 minutes, or until the brownies are set. Do not overbake, as they will continue to firm up as they cool. Let the brownies cool completely in the pan before frosting. Lift them out with the parchment paper, loosen the edges with a knife if needed, then frost and add sprinkles if desired.
Cream Cheese Frosting
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Beat the softened butter and cream cheese in a medium bowl with electric beaters, or in a stand mixer, until smooth, about 1 minute.
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Add the powdered sugar, vanilla, and a pinch of kosher salt. Beat until the frosting is smooth and creamy, about 2 minutes.
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 may be omitted if desired.
- Store frosted brownies in an airtight container in the refrigerator for up to one week.
- To double the recipe, bake it in a 9 x 13-inch pan for about 35 to 40 minutes.