Easy Brownies with Cream Cheese Frosting are what happens when fudgy chocolate brownies meet a thick layer of tangy homemade cream cheese icing. It's a match made in dessert heaven! My shortcut is starting with two boxes of brownie mix (plus my own tested tweaks), which means just 15 minutes of prep and a pan of brownies that taste like they came from a bakery.
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These Brownies with Cream Cheese Icing bake up in a 13x9 pan and give you 24 rich, decadent squares or 48 bars, perfect for feeding a crowd. What makes them stand out is the unusual combination of eggs, oil and water I use with the mix, which turns a boxed brownie into something that tastes bakery-made.
Like many of my easy desserts, they're rich enough that a small square goes a long way, so I love cutting them bite-size pieces and tucking them onto a dessert board next to a few of my homemade cookies and candies.
I’ve baked my fair share of box brownies, and I’ve become very particular about how to make them. Years in a test kitchen will do that to a girl! Slow but surely, I figured out the perfect amount of eggs, oil, and water that make them seriously good.
It's the same brownie mix approach I lean on for my locally famous Mississippi Mud Brownies and my Miniature Brownie Bites (Frosted). And while I'll never turn my nose up at canned frosting in a pinch, whipping up homemade cream cheese frosting takes me about five minutes, and that little bit of tang cutting through all that rich chocolate really gilds the lily!
Come holiday time, cut them into bars for a dessert tray with Pecan Pie Bark and Cookies and Cream Fudge. And if you're more of a blondie person, try my Blonde Brownies with Cheaters Caramel Icing.
Shortcuts
- Cream cheese brownies from mix. Using a mix shaves off most of the prep time, and I genuinely love the results I get with Ghirardelli double chocolate brownie mix. With my tested amounts of eggs, oil and water, nobody will guess these started in a box.
- A 16 ounce box of powdered sugar means NO measuring! Get the exact amount of confectioners sugar already measured for you. I also give you the cup amount if you already have a large bag at home.
- Soften butter and cream cheese in the microwave. No need to wait an hour for them to come to room temperature on the counter. See my trick in the box below.
- Line the pan with a parchment sling. Lifting the whole slab of brownies out onto a cutting board makes it so much easier to cut neat squares. It also means no digging the first piece out of the pan.
Kathleen's Trick: How to Soften Butter and Cream Cheese in the Microwave
- Butter (1 stick): Leave the butter in its wrapper and microwave on HIGH (1200 watts) for 8 seconds. Turn the stick over and microwave another 7 seconds. You'll have softened butter without any melted spots.
- Cream cheese (8-ounce block): Remove the foil wrapper and place the block on a small plate. Microwave on HIGH (1200 watts) for 20 to 25 seconds.
- If your microwave is lower wattage, add a few seconds at a time until softened.
Small Batch Brownies with Cream Cheese Frosting
It's easy to halve this recipe and bake it in a 9x9 baking pan or dish. The baking time is about the same, but start checking at 23 minutes.
- Brownies: Use 1 box (18 ounces) brownie mix, 1 egg plus 1 egg yolk, ½ cup vegetable oil and 2 tablespoons water.
- Cream cheese frosting: Everything divides in half easily: 4 ounces cream cheese, ¼ cup (half a stick) butter and 1 teaspoon vanilla. For the powdered sugar, use 8 ounces or just measure 2 cups, which works well.
- Microwave softening: Smaller amounts soften faster, so start with 15 seconds and check before adding more.
Ingredients to Make Brownies with Cream Cheese Frosting
Scroll down to printable recipe for exact ingredient quantities.
For the brownies:
- Brownie mix – You'll need two 18-ounce boxes. I use Ghirardelli double chocolate, which you can find at Walmart and most larger grocery stores. Ignore the directions and amounts on the box and use mine instead.
- Eggs – Three large eggs give the brownies structure and that rich, fudgy texture.
- Vegetable oil – A full cup keeps the brownies moist. Canola oil works just as well.
- Water – Just ¼ cup, less than the box calls for, which is part of what keeps these dense and fudgy instead of cakey.
For the cream cheese frosting for brownies:
- Cream cheese – Use a full-fat 8-ounce block, not the spreadable kind in a tub. Tub cream cheese has more moisture and can make your frosting runny.
- Salted butter – One stick, softened. If using unsalted butter, add ¼ teaspoon table salt.
- Vanilla extract – Two teaspoons of pure vanilla round out the flavor of the frosting.
- Powdered sugar – One 16-ounce box, or 3 ¾ cups spooned and leveled. Also called confectioners' sugar, it's what makes the frosting smooth and sweet.
Substitutions & Variations
- Brownie mix: Any 18-ounce box of brownie mix will work. I prefer Ghirardelli or Duncan Hines, which you can find at Walmart and most larger grocery stores.
- Butter: If using unsalted butter, add ¼ teaspoon table salt to the frosting.
- Oil: Canola oil or any neutral-flavored oil works in place of vegetable oil.
- Chocolate cream cheese frosting: Beat ¼ cup unsweetened cocoa powder into the frosting with the powdered sugar for double the chocolate.
- Holiday twist: Swap ½ teaspoon of the vanilla for peppermint extract and top with crushed candy canes for Christmas.
- Add-ins: Stir 1 cup chocolate chips or chopped pecans into the batter before baking.
Can I make these brownies gluten free?
Yes! Ghirardelli makes an 18-ounce box of gluten free double chocolate brownie mix, and Krusteaz makes a 20-ounce box of gluten free double chocolate brownie mix. Both can be found at Walmart or on Walmart online. Follow the directions and amounts on these boxes, except for the baking time. I've found they come out better and more fudgy by reducing the baking time by a few minutes.
How to Make Cream Cheese Brownies with Brownie Mix
Scroll down to the bottom for the printable recipe with detailed instructions.
- Prep the pan. Preheat the oven to 350°F. Grease a 13x9-inch baking pan, then line it with a parchment paper sling with a few inches hanging over the long sides.
- Mix the wet ingredients. In a large bowl, whisk the eggs until well beaten, then gradually whisk in the oil and water.
- Add the brownie mix. Add both boxes of brownie mix and stir vigorously for 30 to 40 seconds.
- Bake. Spoon the batter into the pan and gently spread it to the edges. Bake 26 to 29 minutes, until a wooden pick inserted in the center comes out with a few moist crumbs.
- Cool completely. Let the brownies cool completely in the pan on a wire rack before frosting.
- Cream Cheese Frosting for Brownies: Beat the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and beat just until blended.
- Add the powdered sugar. Beat on low speed at first so you don't end up with a face full of powdered sugar, then increase the speed and beat until smooth and creamy.
- Frost and chill. Dollop the icing on the cooled brownies, first. Then, spread the frosting over the brownies and refrigerate about 1 hour, until the frosting is firm enough for clean slices. Lift out with the parchment sling and cut into 24 squares or 48 bars.
Kathleen's Tip: If your wooden pick comes out clean, the brownies are overbaked. They'll keep firming up as they cool, so pull them when the moist crumbs still cling to the wooden pick when tested in the center.
Pro Tips
- Make sure the cream cheese is softened. Cold cream cheese won't blend smoothly with the butter and leaves little lumps in your frosting. See my microwave trick under the Shortcuts section above to get it soft in seconds.
- Press out powdered sugar clumps. I no longer use a sifter, but I do use a spoon and a metal strainer to press and shake the powdered sugar into the bowl. This breaks up any firm clumps that would make the frosting lumpy.
- Don't frost warm brownies. Even slightly warm brownies will melt the cream cheese frosting into a runny mess. Let them cool completely, about 1 hour, before you pick up the spatula.
- Cut with a warm knife. Dip a sharp knife in hot water and wipe it dry between cuts. You'll get clean, bakery-style squares with neat frosting edges.
What to Serve with Chocolate Brownies with Cream Cheese Frosting
These cream cheese brownies from a box mix are rich, so a tall glass of cold milk or a hot cup of coffee is the perfect pairing. For a holiday party or dessert table, cut them into bite-size squares and set them alongside Dark Chocolate Pecan Clusters and a bowl of Little Debbie Christmas Tree Dip.
They're also great for game day spreads, right next to the snacks in my Top 10 Super Bowl Southern Shortcut Recipes.
Storage
- Store: Because of the cream cheese frosting, keep the brownies covered or in an airtight container in the refrigerator for up to 4 days.
- Serve: Let them sit out for about 10 minutes before serving for the softest, fudgiest bite, but don't leave them at room temperature longer than 2 hours.
- Freeze: Freeze frosted brownies in a single layer until firm, then wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator.
- Make ahead: Bake the brownies up to 1 day ahead, cool, cover and keep at room temperature. Make the frosting up to 3 days ahead, refrigerate, then let it soften and beat briefly before spreading.
Kathleen Answers Your Questions
Oh, yes, it's one of the best things you can put on a brownie! The tangy, creamy frosting balances the deep, fudgy chocolate so every bite tastes rich without being cloyingly sweet.
Yes, because cream cheese is perishable, frosted brownies should be stored in the refrigerator. They're fine at room temperature for up to 2 hours while serving.
The usual culprits are tub-style cream cheese, butter that got too soft or partly melted, frosting brownies that are still warm, or not measuring powdered sugar correctly. Use a full-fat block of cream cheese, and if the frosting is still soft, chill it for 15 to 20 minutes before spreading.
You can, but homemade cream cheese frosting for brownies takes only about 5 minutes and tastes so much better. Its tangy flavor balances the rich chocolate in a way canned frosting just can't.
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Brownies with Cream Cheese Icing
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Ingredients
Brownies:
- 3 large eggs
- 1 cup vegetable oil or other neutral oil
- ¼ cup water
- 2 (18 ounce) boxes double chocolate brownie mix I used Ghiradelli or Duncan Hines
Cream Cheese Frosting for Brownies
- 1 (8 ounce) block cream cheese softened
- ½ cup salted butter softened (1 stick)
- 2 teaspoons vanilla extract
- 1 (16 ounce) box powdered sugar (confectioners) or 3 ¾ cups spooned and leveled
Instructions
- Preheat the oven to 350F. Grease a 13x9 inch baking pan or coat with cooking spray.
- Create a “sling” of parchment paper to be draped across the long sides of the pan for easy removal when baked. This makes it easier to cut nice pieces to serve by lifting the brownies out of the pan and onto a cutting board.
- Place the parchment paper in the pan to line the bottom of the pan with a few inches overhanging the long sides of the pan.
- Note: Ignore the directions and amounts on the box. I’ve tested these amounts of eggs, oil and water many times and this combination turns out brownies that are moist, fudgy and slightly gooey, so in other words…the perfect brownies!
- Whisk the eggs together in a large bowl until well beaten. Gradually whisk in the oil and water.
- Add both brownie mixes to the egg mixture and stir vigorously with a large spoon or spoonula for about 30 to 40 seconds.
- Spoon the brownie batter into the prepared pan, gently spreading it to the edges. Bake for 26 to 29 minutes or until a wooden pick inserted in the center comes out with a few moist crumbs and a little batter on it is ok. They will firm up as they cool.Pro tip: If your wooden pick (toothpick) comes out clean, the brownies are overbaked.
- Let the brownies cool completely on a wire cooking rack before frosting them.
Cream Cheese Frosting for Brownies:
- In a large bowl, (I usually just wash out the same one) beat the softened butter and cream cheese with an electric mixer (I use a hand mixer) until smooth and creamy. Add the vanilla and beat just until blended in.
- Add the powdered sugar and beat on low speed at first (so you won’t get a face covered in powdered sugar), then increase the speed and beat until the frosting is smooth and creamy.
- Dollop the frosting over the cooled brownies, then spread it over the brownies to the edges and refrigerate 1 hour or until the frosting is firm enough to give you a nice clean slice.
- Yield: 24 brownie squares or 48 brownie bars
Notes
- Ignore the box directions: Use my amounts of eggs, oil and water instead of the ones on the box. This combination makes brownies that are moist, fudgy and slightly gooey.
- Doneness: A wooden pick in the center should come out with a few moist crumbs. If it comes out clean, the brownies are overbaked.
- Soften in the microwave: For 1 stick of butter, leave it in the wrapper and microwave on HIGH (1200 watts) for 8 seconds, turn it over, then microwave 7 more seconds. For an 8-ounce block of cream cheese, unwrap it and microwave on a small plate for 20 to 25 seconds.
- Small batch: Halve the recipe and bake in a 9x9-inch pan, checking at 23 minutes. Use 1 egg plus 1 egg yolk, and 2 cups powdered sugar for the frosting.
- Gluten free: Use Ghirardelli or Krusteaz gluten free double chocolate brownie mix. Follow the box directions, but reduce the baking time by a few minutes.
- Storage: Because of the cream cheese frosting, they need to stay in the fridge. Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
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