Brownies with Cream Cheese Icing Recipe
Moist, fudgy double chocolate brownies topped with a smooth and creamy cream cheese frosting. This easy-to-make recipe uses two boxes of brownie mix with a special egg, oil, and water combination to achieve perfect texture and gooeyness. The cream cheese icing adds a rich tangy sweetness, making these brownies a decadent treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 29 minutes
- Total Time: 2 hours 41 minutes (including cooling and chilling time)
- Yield: 24 brownie squares or 48 brownie bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownies
- 3 large eggs
- 1 cup vegetable oil (or other neutral oil)
- 1/4 cup water
- 2 (18 ounce) boxes double chocolate brownie mix (Ghiradelli or Duncan Hines recommended)
Cream Cheese Frosting
- 1 (8 ounce) block cream cheese, softened
- 1/2 cup salted butter (1 stick), softened
- 2 teaspoons vanilla extract
- 1 (16 ounce) box powdered sugar (confectioners), or 3 3/4 cups spooned and leveled
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease a 13×9 inch baking pan or coat it with cooking spray. Create a parchment paper sling by placing parchment with overhang along the long sides for easy removal of the brownies after baking.
- Mix Wet Ingredients: In a large bowl, whisk the 3 large eggs until well beaten. Gradually whisk in 1 cup of vegetable oil and 1/4 cup of water until combined and smooth.
- Add Brownie Mix: Add both 18-ounce boxes of double chocolate brownie mix to the egg mixture. Stir vigorously with a large spoon or spoonula for 30 to 40 seconds until thoroughly mixed.
- Bake the Brownies: Spoon the batter into the prepared pan, spreading gently 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 some batter. Avoid baking until the toothpick is clean to keep brownies moist and fudgy.
- Cool the Brownies: Remove pan from oven and cool brownies completely on a wire rack before frosting.
- Prepare Cream Cheese Frosting: In a large bowl, beat the softened 1/2 cup salted butter and 8 oz softened cream cheese together with an electric mixer until smooth and creamy. Add 2 teaspoons vanilla extract and beat until just blended.
- Add Powdered Sugar: Gradually add 16 oz powdered sugar, beating on low speed initially to prevent sugar clouds, then increase speed until frosting is smooth and creamy.
- Frost and Chill: Dollop the frosting over the cooled brownies and spread evenly to the edges. Refrigerate for 1 hour or until frosting firms up enough to allow clean slicing.
Notes
- Using the specific mix of eggs, oil, and water yields moist, fudgy, and slightly gooey brownies—perfect texture.
- Do not follow the boxed brownie mix instructions; this recipe’s modifications produce superior results.
- Creating a parchment paper sling makes removing and slicing brownies easier and yields neater squares.
- Check doneness with a toothpick: some moist crumbs and batter is ideal; a clean toothpick indicates overbaking.
- Chilling the frosted brownies helps firm the icing for clean slicing and better presentation.