If you’re a chocolate lover, these Chocolate Brownies with Cream Cheese Frosting might just be your new obsession. We’re talking rich, chewy brownies with that perfect crackly top, topped with a smooth chocolate cream cheese frosting.
The combination of deep cocoa flavor, velvety frosting, and a hint of tang makes these brownies absolutely irresistible. They’re perfect for birthdays, potlucks, or a “just because” baking day.
why you'll love them!
- Fudgy, not cakey — The rich butter, cocoa, and brown sugar give these brownies a dense, chewy bite.
- Dreamy frosting — Chocolate cream cheese frosting adds a tangy, creamy layer that cuts through the richness.
- One-bowl friendly — Minimal cleanup, maximum chocolate payoff.
- Crowd-pleaser — Perfect for sharing… though you might not want to.
Chocolate Brownies with Cream Cheese Frosting Ingredients
For the Brownies:
- Salted butter — Adds richness and a slightly salty contrast to the chocolate.
- Brown sugar — Gives a deeper, caramel-like sweetness and keeps the brownies soft.
- Unsweetened cocoa powder — Choose a good-quality cocoa for the richest flavor.
- Vanilla extract — Rounds out the chocolate.
- Eggs — Provide structure and that fudgy texture.
- All-purpose flour — The base that binds everything together.
- Salt — Balances sweetness.
- Chocolate chips/chunks (optional) — For extra pockets of melty chocolate goodness.
For the Chocolate Cream Cheese Frosting:
- Cream cheese — Tangy, creamy, and the secret to a frosting that’s not too sweet.
- Butter — Softens the frosting and makes it spreadable.
- Cocoa powder — Adds that rich, chocolatey depth.
- Powdered sugar — For sweetness and smooth texture.
- Vanilla extract — Enhances the chocolate flavor.
- Milk or cream — Adjusts the frosting to the perfect spreadable consistency.
- Pinch of salt — Makes all the flavors pop.
How to make Chocolate Brownies with Cream Cheese Frosting
- Prep the pan & oven
Preheat to 350°F and line an 8x8-inch baking pan with parchment for easy removal. - Mix the brownies
Melt the butter, then whisk in brown sugar and cocoa powder until smooth. Add vanilla, then eggs one at a time until the batter is glossy. Fold in flour and salt just until combined, then stir in chocolate chips if using. - Bake
Spread the batter evenly in your pan and bake 32–36 minutes, until set but slightly soft in the center. Cool completely before frosting. - Make the frosting
Beat cream cheese and butter until smooth. Add cocoa, powdered sugar, vanilla, and salt, mixing until fluffy. Add milk or cream a splash at a time until you reach a silky consistency. - Frost & serve
Spread frosting over cooled brownies. For neat slices, chill for 30 minutes before cutting.
Caitlin's Baking Tips
- Cool completely before frosting – Patience is key! Make sure your brownies are fully cooled before adding the cream cheese frosting. Frosting warm brownies will cause the topping to melt and slide right off.
- Sift your powdered sugar and cocoa powder for the smoothest frosting.
- Mix up your frosting flavors – Want to change it up? Leave out the cocoa for a tangy vanilla cream cheese frosting, fold in crushed Oreos for cookies-and-cream, or try my whipped chocolate ganache for an extra decadent twist.
- For extra flavor, use dark cocoa powder and a sprinkle of flaky sea salt on top.
FAQs
- Can I make these brownies ahead of time?
Yes! These brownies taste even better the next day once the flavors have settled. Bake and frost them, then store in the fridge for up to 4 days. - Do I need to refrigerate brownies with cream cheese frosting?
Yes. Because of the cream cheese, these brownies should be stored in an airtight container in the refrigerator. Bring them to room temperature before serving for the best texture. - How do I make sure my brownies are fudgy, not cakey?
Don’t overbake! Remove the brownies from the oven when the center still has a slight jiggle and a toothpick comes out with moist crumbs. Overbaking will make them more cake-like. - Can I use Dutch-process cocoa powder?
Yes, Dutch-process will make the brownies richer and darker in color. Just keep in mind the flavor will be more intense than using natural cocoa powder. - What can I use instead of cream cheese frosting?
If cream cheese isn’t your thing, try topping these brownies with whipped chocolate ganache, chocolate buttercream, or simply dust with powdered sugar.
If you make these Chocolate Brownies with Cream Cheese Frosting, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Chocolate Brownies with Cream Cheese Frosting
Ingredients
- 3/4 cups salted butter, melted
- 1 3/4 cups light brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 3 large eggs
- 3/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup chocolate chunks
Cream Cheese Frosting
- 6 oz cream cheese softened
- 4 tbsp salted butter, softened
- 1/2 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk or heavy cream
Instructions
- Preheat oven to 350°F. Grease and line an 8×8-inch pan with parchment paper.
- Brown the butter in a saucepan over medium heat until it smells nutty and golden. Remove from heat. Stir in sugars and cocoa powder. Let cool 5 min.
- Add vanilla, then whisk in eggs one at a time until glossy and smooth.
- Fold in flour, baking powder, and salt until just combined. Stir in chocolate chips.
- Spread into pan and smooth the top. Bake 32–36 minutes or until set with a slight jiggle in the center. Cool completely.
- Meanwhile, make the frosting: Beat cream cheese and butter until creamy. Add cocoa powder, powdered sugar, vanilla, and salt. Beat until fluffy, adding milk/cream as needed.
- Frost cooled brownies, then chill for 30 minutes for cleaner cuts.
Delicious!! Made it for a NYE gathering and everyone loved it! The frosting was perfect and the brownies were the right amount of sweetness!!
You made my day!! So glad you loved this recipe!