So fudgy, so delicious & slathered with a thick layer of cream cheese chocolate frosting – you NEED to make these brownies!
Servings: 16 brownies
Calories: 249 kcal
For the Brownies
10 tablespoons unsalted butter , 1 stick plus 2 extra tablespoons
1 tablespoon corn syrup
1 teaspoon vanilla
3/4 cup natural unsweetened cocoa , sifted
2 large eggs , room temperature
1 large egg yolk , room temperature
3/4 cup granulated sugar
1/2 cup lightly packed brown sugar
1/2 cup flour
1/4 teaspoon salt
For the Chocolate Cream Cheese Frosting
1/3 cup butter , softened to room temperature
1/3 cup brick-style cream cheese , softened to room temperature
1/4 to 1/3 cup natural cocoa powder
1 – 1 and 1/2 cups confectioner’s/icing/powdered sugar , sifted
1/4 teaspoon salt
- Preheat the oven to 350F degrees. Line an 8×8 inch square baking dish with aluminium foil leaving an overhang on each side and spray lightly with non-stick cooking spray. Alternatively, line the pan with parchment paper (do not spray with cooking spray if using parchment. Set aside.
- In a large microwave safe bowl, melt the butter in short bursts. Once melted, stir in the cornstarch using a large rubber spatula or wooden spoon and allow the mixture to cool slightly. Stir in the vanilla & cocoa – and if there are clumps of cocoa whisk the mixture until it’s smooth. Then Add in the eggs, egg yolk & sugars and whisk until combined. Be careful to only whisk the batter until combined and not continue mixing past this point, otherwise the batter will become more cake like because more air is added. Finally fold in the flour and salt using your large wooden spoon or spatula.
- Pour the batter into your prepared pan and bake for approximately 30 minutes. The top of the batter should look set – but you won’t need to bake past this point. I usually start checking at about 27 minutes. Remove from the oven and allow the brownies to cool in their pan at room temperature.
- Once the brownies are cool, make the frosting. In a large bowl using a stand or hand held electric mixer, beat together the butter and cream cheese on medium speed until combined and no lumps remain. Turn the mixer down to low and add in the cocoa. If you prefer a stronger chocolate flavor – add 1/3 cup but if you prefer not quite so strong add only 1/4 cup. Once combined, add in the powdered sugar about 1/2 cup at a time until the desired consistency is reached. The frosting should be thick, but definitely thinner than frosting used for piping. If your frosting seems too thick – add 1 tablespoon of milk or cream. Finally, beat in the vanilla and salt.
Lift the brownies from the pan using the overhang of parchment or aluminium foil and peel back the edges. Frost the brownies using a thick layer and cut into squares. I made 16 total.