Preheat the oven to 350F degrees. Line an 8x8 inch square baking dish with aluminium foil leaving an overhang on each side and spray lightly with non-stick cooking spray. Alternatively, line the pan with parchment paper (do not spray with cooking spray if using parchment. Set aside.

Pour the batter into your prepared pan and bake for approximately 30 minutes. The top of the batter should look set - but you won't need to bake past this point. I usually start checking at about 27 minutes. Remove from the oven and allow the brownies to cool in their pan at room temperature.

Once the brownies are cool, make the frosting. In a large bowl using a stand or hand held electric mixer, beat together the butter and cream cheese on medium speed until combined and no lumps remain. Turn the mixer down to low and add in the cocoa. If you prefer a stronger chocolate flavor - add ⅓ cup but if you prefer not quite so strong add only ¼ cup. Once combined, add in the powdered sugar about ½ cup at a time until the desired consistency is reached. The frosting should be thick, but definitely thinner than frosting used for piping. If your frosting seems too thick - add 1 tablespoon of milk or cream. Finally, beat in the vanilla and salt.

Lift the brownies from the pan using the overhang of parchment or aluminium foil and peel back the edges. Frost the brownies using a thick layer and cut into squares. I made 16 total.