Chewy Brownies Topped with Cream Cheese Frosting

Rich, tender, and topped with a lightly sweet cream cheese frosting, these chewy brownies are destined to be a favorite. Studded with chocolate chips for a pleasing contrast to the chewy crumb and finished with colorful sprinkles, they deliver a perfect balance of texture and flavor.

Why you will love these brownies

These brownies are simple to make and require minimal equipment: one bowl for the brownie batter and one for the frosting. They rely on cocoa powder rather than melted chocolate to produce a chewier texture instead of a dense fudgy bite, which keeps the overall dessert from becoming overly sweet when paired with the cream cheese frosting.

The frosting is intentionally less sweet than a classic cream cheese frosting, letting the tang of the cream cheese shine and balancing the rich chocolate flavor of the brownies.

Brownie ingredients

Most of these ingredients are pantry staples. A few notes on choices that affect texture and flavor:

• Unsalted butter — I use unsalted butter and add salt separately. The butter is melted for this recipe, so no need to bring it to room temperature.
• Granulated sugar — Granulated sugar gives sweetness without adding extra moisture. I avoid brown sugar here to keep the brownies chewier and not too fudgy.
• Eggs — Large eggs help bind the batter and contribute to structure.
• Vanilla extract — Use real vanilla extract for best flavor.
• Cocoa powder — Dutch-processed cocoa powder gives a rich, mellow chocolate flavor. Unsweetened (natural) cocoa can be used for a brighter chocolate note. Either works since there’s no leavening in this recipe.
• Salt — Salt enhances and balances the flavors. If using table salt, reduce the amount by half because it’s finer and stronger.
• Flour — A small amount of all-purpose flour keeps these brownies chewy rather than cakey.
• Chocolate chips — Optional, but they add a pleasant textural contrast to the chewy brownie and creamy frosting.

Frosting ingredients

• Unsalted butter — Use room-temperature butter so the frosting is smooth and lump-free. If you use salted butter, omit the extra pinch of salt.
• Cream cheese — Full-fat, room-temperature cream cheese produces the best flavor and texture. Soft cream cheese prevents lumps.
• Powdered sugar — Powdered sugar creates a silky, smooth frosting. This recipe uses a moderate amount so the frosting remains tangy rather than overly sweet.
• Vanilla extract — Adds depth to the frosting.
• Salt — A pinch balances the sweetness and enhances flavor.

Expert tips

• Line the pan with a parchment sling that extends beyond two opposite sides. This makes removing the cooled brownies much easier. Secure the parchment with binder clips if needed to keep it from slipping while pouring batter.
• Don’t overbake. Slightly underbaking produces fudgy, chewy brownies. The brownies should look set on top and not jiggle when the pan is moved; about 28–32 minutes is typical for an 8 x 8 pan.
• Measure flour accurately. If possible, weigh flour on a kitchen scale. If you use measuring cups, fluff the flour, spoon it into the cup, and level it off to avoid packing extra flour that can make brownies dry.
• Use softened cream cheese to avoid lumps in the frosting. If you forget to soften it, remove the wrapper and microwave briefly at reduced power in short intervals until just soft—take care not to melt it.
• Let the brownies cool completely before frosting. Frosting warm brownies will turn into a runny mess because this frosting is soft.

How to cut the brownies neatly

For clean slices, chill the frosted brownies in the refrigerator for a few hours. A sharp, long knife yields the best results—slice straight down in one motion rather than sawing. Wipe the knife between cuts for tidy edges.

FAQs

How to store the brownies

Keep leftover brownies refrigerated in an airtight container because of the cream cheese frosting. They stay fresh for up to a week. To preserve texture, only cut the pieces you plan to eat right away.

Brownies freeze well. Chill them first, then wrap individually or as a whole pan in plastic wrap or foil and place in an airtight container or freezer bag. Properly wrapped, they keep up to two months. Thaw overnight in the refrigerator.

Ingredients (summary)

Instructions (summary)

Notes