1. Step 1: Create the Chocolate Base. Begin by melting the unsalted butter in a large, microwave-safe bowl until it’s completely liquid and hot. Immediately add the Dutch-processed cocoa powder to the hot melted butter and whisk vigorously until the mixture is smooth and glossy. This technique, known as “blooming” the cocoa powder, intensifies its flavor and creates a much richer chocolate base for your brownies. Next, add your chopped dark or semi-sweet chocolate to the hot butter-cocoa mixture. Let it sit undisturbed for a few minutes to allow the residual heat to melt the chocolate, then whisk gently until the mixture is completely smooth and homogeneous. This ensures a consistent, rich chocolate flavor throughout the brownies.

2. Step 2: Prepare the Egg and Sugar Mixture. In a separate medium-sized bowl, combine the large eggs with both granulated sugar and light brown sugar. Whisk this mixture vigorously for about 2 minutes. You’ll notice a significant change: the mixture will become lighter in color, increase slightly in volume, and develop tiny bubbles on the surface. This aeration process is key to achieving that desirable thin, crackly crust on top of your brownies.

3. Step 3: Combine Wet and Dry Ingredients. Once your chocolate mixture has cooled slightly (it should be warm, not hot, to avoid scrambling the eggs), pour the aerated egg and sugar mixture into it. Whisk gently until everything is well combined and smooth. Stir in the vanilla extract, which enhances the overall flavor profile. Finally, add the all-purpose flour, espresso powder (if using), and kosher salt. Using a rubber spatula, gently fold these dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can lead to tough, cakey brownies. A few streaks of flour are acceptable; they will disappear during baking.

4. Step 4: Bake the Brownies. Pour the rich brownie batter evenly into your prepared 8×8 inch baking pan, which should be lined with parchment paper or foil for easy removal. Bake in an oven preheated to 350ºF (180ºC) for 26-30 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Overbaking will result in dry, cakey brownies, so keep an eye on them! Once baked, it’s crucial to let the brownies cool completely in the pan before proceeding to the frosting stage. For extra fudginess, refrigerate them for a few hours once cooled.

5. Step 5: Prepare the Chocolate Cream Cheese Frosting. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld electric mixer, beat the room temperature unsalted butter with the confectioners’ sugar (powdered sugar) until the mixture is light, fluffy, and pale in color. This usually takes several minutes. Next, mix in the vanilla extract and a pinch of salt to balance the sweetness. Finally, add the cold, firm cream cheese and the remaining Dutch-processed cocoa powder. Beat on low speed until just combined and smooth. Be careful not to overmix the cream cheese, as this can make the frosting too thin or runny. If the frosting seems too thick, you can add a tablespoon of heavy cream at a time until you reach your desired consistency.

6. Step 6: Frost and Serve. Once your brownies are completely cooled (and ideally chilled for maximum fudginess), carefully spread the rich chocolate cream cheese frosting evenly over the top. You can use an offset spatula for a smooth finish or create swirls for a more rustic look. Once frosted, slice into squares and serve! For beautifully clean slices, refer to my baking tips below. These brownies are best enjoyed at room temperature, allowing the frosting to soften slightly for a truly decadent experience.

Ella’s Expert Baking Tips for Perfect Brownies and Frosting

Achieving bakery-quality brownies and frosting at home is simpler than you think with a few key tricks. Here are my top tips to ensure your chocolate brownies with cream cheese frosting turn out absolutely perfect:

• Allow the Brownies to Cool Completely: This is arguably the most crucial step! Before you even think about removing your brownies from the pan or slathering them with cream cheese frosting, ensure they are completely, entirely cool. Warm brownies are delicate and prone to falling apart, and worse, a warm brownie will melt your carefully prepared frosting into a soupy mess. For the best fudgy texture, I even recommend chilling the cooled brownies in the refrigerator for a few hours before frosting. This firms them up beautifully.
• Keep Frosting Ingredients Cold (Except Butter): While most baking recipes call for room temperature ingredients, this cream cheese frosting is an exception for the cream cheese itself. You want the cream cheese to be cold and firm straight from the fridge when you add it to the butter and powdered sugar mixture. This is especially important if your cream cheese comes in tubs, which often have a higher moisture content. Cold cream cheese helps the frosting set up thick and stable, preventing it from becoming overly runny. The butter, however, should be at room temperature for optimal creaming with the powdered sugar.
• Experiment with Different Frosting Variations: While the chocolate cream cheese frosting is divine, don’t be afraid to get creative! If you prefer a simpler taste, you can easily omit the cocoa powder from the frosting recipe to create a classic vanilla cream cheese frosting. For a fun twist, try folding in finely crushed Oreo crumbs at the end for an irresistible Oreo frosting. You could also explore a different chocolate topping entirely, such as my luxurious whipped chocolate ganache, for an extra elegant touch.
• Achieve Perfect, Clean Slices: For bakery-worthy presentation, clean cuts are essential. My best tip is to use a sharp knife and wipe the blade clean with a paper towel after every single slice. This prevents sticky residue from building up and dragging through your next cut, ensuring each brownie square looks pristine. Chilling the frosted brownies for at least 30 minutes before slicing can also help firm up the frosting, making for even cleaner lines.
• Don’t Overmix the Brownie Batter: Once you add the flour to your brownie batter, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, cakey brownies rather than the desired fudgy texture. A few streaks of flour are perfectly fine and will disappear during baking.
• Measure Ingredients Accurately: Especially for baking, precision is key. While US cup measurements are provided, I highly recommend using a kitchen scale to measure your ingredients in grams (metric) for the most consistent and accurate results. This minimizes variations due to how ingredients are scooped or packed.

Several factors can contribute to runny cream cheese frosting. Firstly, using a low-fat cream cheese is a common culprit; it lacks the necessary fat content to firm up properly. Always opt for full-fat, block-style cream cheese. Secondly, if your cream cheese comes in a tub (common in Europe), it often has a higher moisture content, making it prone to runniness. This is why I strongly recommend using cream cheese straight from the fridge and ensuring it is very cold. If it’s still too loose, you can try adding a bit more confectioners’ sugar, a tablespoon at a time, or chilling the frosting in the refrigerator for 15-20 minutes before attempting to spread it. Make sure you don’t overmix the cream cheese once added, as this can also break down its structure.

Cakey brownies are typically the result of either too much flour or overbaking. To prevent this, ensure you are accurately measuring your flour and cocoa powder – a kitchen scale is ideal for this. When mixing, fold the dry ingredients into the wet ingredients only until just combined; overmixing develops gluten, which leads to a cake-like texture. Furthermore, keep a close eye on your baking time. Brownies should be removed from the oven when a toothpick inserted into the center comes out with moist crumbs, not completely clean. The residual heat will continue to cook them slightly as they cool.

Yes, you absolutely can use a 9×9 inch pan instead of an 8×8 inch pan for this recipe. However, it’s important to note that using a larger pan will result in thinner brownies. Consequently, the baking time will be reduced. Start checking for doneness a few minutes earlier than the recipe suggests (around 20-25 minutes) to avoid overbaking. Always perform the toothpick test to confirm doneness.

Once frosted, these brownies are best stored in an airtight container in the refrigerator. The cream cheese frosting needs to be kept cold. They will remain fresh and delicious for up to 4 days. For optimal enjoyment, allow them to come to room temperature for about 15-20 minutes before serving.

Yes, you can freeze these brownies. For best results, freeze the unfrosted brownie slab first. Once completely cooled and firm, wrap it tightly in plastic wrap, then again in aluminum foil. It can be frozen for up to 2-3 months. When ready to enjoy, thaw overnight in the refrigerator, then proceed to make and add the fresh cream cheese frosting. You can also freeze individual frosted brownies by placing them on a baking sheet to firm up the frosting, then wrapping each tightly in plastic wrap and foil. Thaw them in the refrigerator before serving.

Chocolate Brownies

• ▢ ¾ cup unsalted butter
• ▢ ½ cup dutch process cocoa powder
• ▢ 4 oz semisweet or dark chocolate chopped
• ▢ 3 large eggs
• ▢ 1 cup granulated sugar
• ▢ ½ cup light brown sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup all purpose flour
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon espresso powder

Chocolate Cream Cheese Frosting

• ▢ ¾ cup unsalted butter room temperature
• ▢ 3 ¾ cups confectioners’ sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon kosher salt
• ▢ 4 oz cream cheese cold
• ▢ ½ cup dutch processed cocoa powder
• ▢ 1 tablespoon heavy cream optional

Brownies

• Preheat the oven to 350℉/180℃ and line an 8×8 baking pan with foil or parchment paper.
• In a medium bowl, melt the butter in the microwave. It should be hot.
  ¾ cup unsalted butter
• Add the cocoa powder to the hot butter and whisk together. This is called blooming the cocoa powder and will make your brownies much richer.
  ½ cup dutch process cocoa powder
• Pour in the chopped chocolate and let sit for a minute or two. Whisk until smooth.
  4 oz semisweet or dark chocolate
• In a separate medium bowl, whisk the eggs with the granulated sugar and light brown sugar. Whisk for 2 minutes.
  3 large eggs, 1 cup granulated sugar, ½ cup light brown sugar
• Once the melted chocolate mixture has cooled down slightly, pour in the sugar mixture. Whisk until smooth and add in the vanilla extract.
  1 teaspoon vanilla extract
• With a rubber spatula, fold in the flour, salt and espresso powder.
  ½ cup all purpose flour, 1 teaspoon kosher salt, 1 teaspoon espresso powder
• Pour the brownie batter into your prepared pan. Bake for 26-30 minutes, or until a toothpick inserted comes out with moist crumbs.
• Let the brownies cool completely in the pan. To have even fudgier brownies, place the cooled brownie pan in the fridge for a few hours.

Frosting

• In a stand mixer or in a large bowl with a hand mixer, beat the butter and confectioners’ sugar together until light and fluffy.
  ¾ cup unsalted butter, 3 ¾ cups confectioners’ sugar
• Mix in the vanilla extract and salt.
  1 teaspoon vanilla extract, ½ teaspoon kosher salt
• Beat in the cold cream cheese and cocoa powder, mixing until just combined.
  4 oz cream cheese, ½ cup dutch processed cocoa powder
• If the frosting is too thick, you can add heavy cream, a tablespoon at a time.
  1 tablespoon heavy cream
• Frost your cooled brownies and enjoy!

Temperature for Ingredients: I usually recommend having all of your ingredients be at room temperature before starting, but you want the cream cheese for the frosting to be cold – keep it in the fridge until you’re ready to start making the frosting! 

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, this is diamond crystal salt and not Morton salt, which is much too salty for this. 

Cocoa Powder: I’m using dutch processed cocoa powder but you can swap it out for natural cocoa powder, just note that the brownies won’t be as rich. 

Storage: Keep the frosted brownies in an airtight container in the fridge for up to 4 days.