Brownies with Cream Cheese Icing
These easy Brownies with Cream Cheese Frosting start with two boxes of brownie mix with my tested tweaks for moist, fudgy brownies. Then they get a thick layer of tangy homemade cream cheese icing. Just 15 minutes of prep gets you 24 rich, decadent dessert squares!
Servings: 24 servings
Calories: 1brownie square
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.
