Fudgy Brownies with Cream Cheese Frosting

brownie with cream cheese frosting with a bite take out of it on top of other brownies.

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5 from 1 review

These Brownies with Cream Cheese Frosting are decadent, rich, and oh so amazing. A chocolatey, fudgy brownie is baked to perfection, cooled, then slathered in a tangy cream cheese frosting that balances the flavors perfectly. This dessert is the perfect way to satisfy your sweet tooth!


Units Scale

For The Brownies:

  • 113g salted butter (1 stick)
  • 170g chopped dark chocolate (1 cup)
  • 200g brown sugar (1 cup)
  • 3 large eggs- room temperature
  • 90g all purpose flour (scant 3/4 cup)
  • 25g unsweetened cocoa powder (1/4 cup)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon instant espresso powder
  • 85g mini chocolate chips (1/2 cup)

For the Cream Cheese Frosting:

  • 113g full-fat cream cheese- room temperature (4 ounces)
  • 28g salted butter- room temperature (1 ounce)
  • 171g powdered sugar (1 1/2 cup)
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F and line an 8x8 metal baking pan with parchment paper

  2. Melt the butter and chopped dark chocolate together in the microwave for 30 second intervals, stirring well between each until completely smooth and melted. (Up to 90 seconds total, or you run the risk of burning) Once melted, let the chocolate mixture cool for 5 minutes

  3. After the 5 minutes, add the brown sugar and all 3 eggs to the melted chocolate mixture and stir well until everything is fully combined.

  4. Next, add the flour, cocoa powder, espresso powder, and salt to the wet ingredients and gently fold everything together just until there are no traces of flour left. Be careful not to overmix!

  5. Pour the brownie batter into your prepared pan, spread into an even layer, and bake for 24-27 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely

  6. Once the brownies are completely cooled, it's time to make the cream cheese frosting. To do that, mix softened butter and cream cheese until fully combined. Next add in the powdered sugar and vanilla extract, and mix until smooth and creamy

  7. Use an offset spatula to generously spread the frosting overtop of the brownies. Chill for 15 minutes, then use a sharp knife to cut the brownies into squares, and enjoy!


  • Use room temperature ingredients: When everything is the same temperature, they mix together easier. In turn, you end up with a glossy, silky batter.
  • Measure properly: This is SO important! If you measure wrong, you can end up with brownies that are dry and dense or ones that won't set up at all. That's why I like to bake in grams because treats are delicious every time.
  • Bake in a metal pan: Metal conducts heat better than glass and will give you a more even bake on your brownies.
  • Line your pan with parchment paper: In order to ensure your brownies never stick, line your pan with parchment paper. I like to make a cross with 2 pieces so that every surface is covered.
  • Cool completely before frosting: You need to cool the brownies completely before topping them with the cream cheese frosting. If not, the frosting will melt and slide off, and that's no fun!
  • Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.