Brownies with Cream Cheese frosting

5 from 3 votes

Brownies with Cream Cheese frosting

If you're looking for chocolatey addition to your dessert table, you have to try these melt-in-your-mouth brownies with cream cheese frosting! Ready in less than an hour, these moist, gooey brownies are baked to perfection and then topped with a creamy, yet not overly sweet, cream cheese frosting.

Prep Time25

Cook Time25

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 572kcal

Author: Katalin Nagy

Equipment

Ingredients

For the brownies

150 g Dark Chocolate use high quality chocolate eg. Callebaut
150 g Unsalted butter
3 Eggs room temperature
150 g Granulated sugar
150 g Brown sugar
30 g Cocoa powder unsweetened Dutch processed
75 g All purpose
½ teaspoon Salt

For the cream cheese frosting

300 g Cream cheese eg. full fat (33%+) Philadephia
100 g Mascarpone full fat (41%+)
50 g Powdered sugar sifted

Metric - US Customary

Instructions

Make the brownies

Pre-heat oven to 175 C / 347 F (no fan).
Take a 7 inch /18 cm square brownie pan, brush the inside of the cake pan with a tiny bit of oil then use parchment paper on the bottom as well as on the side. Set it aside.
Melt butter and chocolate in a bowl over simmering water over low-medium heat.
In another bowl whip together the eggs with sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes.
Pour the melted butter and chocolate mixture into the egg-sugar mixture, and combine with a Rubber spatula. Do not use a mixer at this point.
Sift in flour, salt, and cocoa powder, and fold the mixture together. Do not overmix.
Pour brownie batter into the prepared 7 inch /18 cm square brownie pan.
Smooth the top with an offset spatula and bake for 25-30 minutes. The brownie is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not over-bake! The brownie will further set as it cools.
Let the brownie cool in the 7 inch /18 cm square brownie pan before frosting.

Cream cheese frosting

Whip all the ingredients up with an electric hand mixer. When the frosting reaches a fluffy, pipable consistency, stop right there and do not overmix. If you continue beating the frosting, it will separate and gets runny.
Once brownies cooled, apply frosting on top and decorate with chocolate shaves (optional).
Store refrigerated for 2-3 days.

Notes

INGREDIENT NOTES

Use always unsalted butter in dessert recipes, but make sure you add the salt stated in the recipe as that will balance the sweetness.
The egg should be used at room temperature.
The quality of the chocolate chips along with the quality of cocoa powder will define the taste of your brownies, so try to use high-quality ingredients.
For the cream cheese frosting, use high-fat content dairy products.

TECHNIQUE NOTES

A digital scale is required for a consistent, happy baking experience:)
Melt chocolate over a double boiler or in the microwave so you won't burn it.
Always pre-heat your oven and consider using a digital oven thermometer for the best results.
Each oven is different so you might need to slightly adjust the baking time.
For the best fudge brownie experience consider to rather slightly under bake your dessert.
Do not attempt to frost the brownie bar while it is still hot, as it would melt the frosting.

Nutrition