Chocolate Brownies with Cream Cheese Frosting
My Chocolate Brownies with Cream Cheese Frosting are the perfect end to any meal. Rich, fudgy squares are peppered with pockets of melty milk chocolate and topped with a lusciously smooth and tangy buttercream for an outrageously delicious treat.
Servings: 9 Brownies
Calories: 428kcal
Equipment
Ingredients
Triple Chocolate Brownies
- 5 ounces Semisweet chocolate roughly chopped
- 6 tablespoons Unsalted butter
- 1 Egg large
- 2 Egg yolks large
- ½ cup Neutral oil avocado, canola
- ¼ cup Greek yogurt
- 1 teaspoons Vanilla extract
- ½ cup Granulated sugar
- ½ cup Brown Sugar packed
- 1 cup All-purpose flour
- ¼ cup Black cocoa powder
- 1 teaspoon Kosher salt
- 1 cup Milk chocolate coarsely chopped
Cream Cheese Frosting
- ¼ Cup Cream Cheese room temperature
- 1 Cup Unsalted Butter room temperature
- 1 Cup Powdered Sugar
- 1 Tablespoon Vanilla Extract or vanilla bean paste
- ¼ teaspoon Kosher Salt optional
- 1 teaspoon Cocoa Powder for garnish
Instructions
Triple Chocolate Brownies
- Preheat the oven to 350°F and grease an 8x8 inch pan then line with parchment paper.
- Melt the butter and chocolate together in a double boiler over low heat, taking care not to overheat by mixing throughout the process. Once melted, remove from heat and allow the mixture to cool until the temperature is lukewarm.5 ounces Semisweet chocolate , 6 tablespoons Unsalted butter
- Whisk together the egg, egg yolks, oil, greek yogurt, and vanilla extract in a medium bowl. Mix in the chocolate and butter combination then add sugars and whisk to combine.1 Egg, 2 Egg yolks, ½ cup Neutral oil, ¼ cup Greek yogurt, 1 teaspoons Vanilla extract, ½ cup Granulated sugar, ½ cup Brown Sugar
- Sift the all-purpose flour and black cocoa powder into the bowl with wet ingredients and add kosher salt. Fold everything together until the flour has been incorporated before adding chocolate and folding once more with a spatula.1 cup All-purpose flour, ¼ cup Black cocoa powder, 1 teaspoon Kosher salt, 1 cup Milk chocolate
- Bake the brownies for 23-25 minutes - you should see that the tops of the brownies are no longer wet, but still quite soft when you gently press on them. If you’re feeling scientific, shoot for an internal temp of 180-190F with an instant read thermometer.
- Remove from the oven and let them cool for about 20 minutes before cutting into squares and enjoying. If you prefer extra sharp edges, allow the brownies to cool further in the fridge for about an hour before cutting!
Cream Cheese Frosting
- Beat together the softened butter and cream cheese on medium speed until it’s smooth and somewhat fluffy.¼ Cup Cream Cheese, 1 Cup Unsalted Butter
- Scrape down the sides, then add in the powdered sugar slowly, salt and vanilla paste/vanilla extract.1 Cup Powdered Sugar , 1 Tablespoon Vanilla Extract , ¼ teaspoon Kosher Salt
- Spread the cream cheese frosting on top of your cooled brownies, and dust with cocoa powder before enjoying!1 teaspoon Cocoa Powder for garnish
Notes
Frequently Asked Questions
How do I know when these brownies are done? Since these are exceptionally fudgy brownies, the normal wooden toothpick or skewer method will give false results. The tops of the brownies should be set, but still have quite a bit of give underneath. If you’re feeling scientific, shoot for an internal temp of 180-190F with an instant read thermometer.
Can I use regular cocoa powder in place of black cocoa powder? Absolutely, but I always recommend seeking out Dutch-processed cocoa powder no matter what. Black cocoa powder is more of a specialty ingredient that has been extra dutched, but plain Dutch-process cocoas (like Droste) will work perfectly well.
Nutrition
Calories: 428kcal | Carbohydrates: 44g | Protein: 4g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 269mg | Potassium: 172mg | Fiber: 3g | Sugar: 29g | Vitamin A: 299IU | Calcium: 39mg | Iron: 2mg
