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Stack of three brownies with chocolate frosting
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4.84 from 6 votes

Fudge Brownies with Cream Cheese Frosting

These fudge brownies are the perfect recipe. They're moist, chewy and fudgy with a decadent chocolate flavor that's not too rich or too sweet. These brownies are delicious with a thick layer of creamy chocolate frosting and a cold glass of milk!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Servings: 16 brownies
Author: Fiona Dowling

Ingredients

Brownies

  • 10 tablespoons unsalted butter (140 grams) 1 stick plus 2 extra tablespoons, melted and cooled slightly
  • 3/4 cup granulated sugar (150 grams)
  • 1/2 cup brown sugar (105 grams) light or dark, I used light
  • 1 tablespoon corn syrup or honey
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 3/4 cup cocoa (60 grams) sifted
  • 1/2 cup all-purpose flour (63 grams)
  • 1/4 teaspoon salt

Chocolate Cream Cheese Frosting

  • 1/3 cup butter (75 grams) softened to room temperature
  • 3 ounces brick-style cream cheese (85 grams) softened to room temperature
  • 1/4 cup cocoa powder (20 grams)
  • 1 - 1 1/2 cups powdered sugar (110 - 165 grams)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or heavy cream if needed

Instructions

Brownies

  • Preheat the oven to 350F (180C) degrees. Line an 8x8 inch (20x20 cm) square baking dish parchment paper or aluminum foil so that there's an overhang around the edges.
  • Whisk together the melted butter, granulated sugar, brown sugar and corn syrup until you no longer see the butter sitting on top of the sugars.
  • Whisk in the 2 large eggs, additional egg yolk and vanilla extract until there are no lumps of eggs.
  • Add the flour, cocoa and salt to the bowl. Gently whisk together until smooth. If the cocoa and flour look lumpy, be sure to sift them first.
  • Pour the batter into your prepared pan and smooth the top. Bake for approximately 27-32 minutes. The top of the batter should look set. An inserted toothpick should come out clean or with a few damp crumbs.

Frosting

  • Cut the softened butter and cream cheese into cubes. Beat together in a medium bowl until smooth and creamy. There should be do lumps.
  • Add the cocoa, 1 cup powdered sugar, vanilla and salt to the bowl. Beat together, starting with the mixer on a low speed until smooth and creamy. If the frosting isn't sweet enough for your liking, beat in a little extra. If the frosting seems too thick, beat in 1 tablespoon milk or cream.
  • Ensure the brownies are completely cooled, then frost with a flat edge knife or the back of a spoon.
  • When ready to slice, lift the brownies from the pan using the overhang of parchment or aluminium foil and peel back the edges. Place on a cutting board and slice with a sharp knife.

Notes

  1. Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. 
  2. Nutrition: Details provided are an estimate only and based on 1 brownie with frosting, assuming the pan is sliced into 16 uniform pieces.
  3. Doubling the Recipe: The recipe can be doubled and made in a 9x13 inch (23x33 cm) pan. The brownies will be thicker. The bake time will be closer to 35 minutes. 

Nutrition

Calories: 248kcal | Carbohydrates: 35g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 119mg | Potassium: 109mg | Fiber: 2g | Sugar: 28g | Vitamin A: 391IU | Calcium: 22mg | Iron: 1mg