I have made these brownies dozens and dozens of times over the years. They are one of my favorite brownie recipes. I got the recipe from my aunt years ago and have been in love with them ever since.

I would make them to take to work, to family parties, to sorority parties, and I even made them for this guy I had a crush on in college . . . .  I was always finding reasons to make them.   Just last week I was at lunch with two friends that I worked with about 15 years ago and they actually started talking about these brownies and how it had been way too long since they’d had one.  I guess I better make another batch and take them some!

I am a frosting lover, so one of the things I LOVE about these brownies is that the cream cheese and frosting layers are as thick  as the brownie layer.  These are so YUMMY!

NOTE: I think these brownies are way better when they are cold, so I keep mine stored in the refrigerator.

Cream Cheese Brownies
 
Prep time

Cook time

Total time

 

Ingredients
  • BROWNIE LAYER:
  • ½ cup butter
  • 1 oz unsweetened chocolate
  • 1 cup flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 2 eggs

  • CREAM CHEESE LAYER:
  • 6 oz. cream cheese, softened
  • ¼ cup butter
  • ½ cup sugar
  • 2 Tbsp. flour
  • 1 tsp. vanilla
  • 1 egg
  • 1½ cups semi sweet chocolate chips

  • FROSTING:
  • ¼ cup butter
  • ¼ cup milk
  • 2 oz cream cheese
  • 1 oz. unsweetened chocolate
  • 1 tsp. vanilla
  • 3 cups powdered sugar

Instructions
  1. BROWNIE LAYER: In medium saucepan melt butter and unsweetened chocolate. Remove from heat add flour, sugar, baking powder, vanilla, and eggs. Stir until well combined. Pour into greased 9×13 pan.
  2. CREAM CHEESE LAYER: Beat cream cheese and butter until smooth. Add in sugar, flour, vanilla and egg. Stir until smooth and carefully spread over brownie layer. Sprinkle with chocolate chips. Bake at 350 degrees for 25 minutes. Be careful not to over bake. Pour frosting over brownies just after they come out of the oven, spread evenly over brownies. Place in refrigerator to cool.
  3. FROSTING: In medium saucepan combine milk, butter, cream cheese and chocolate. Cook over low heat until butter, chocolate and cream cheese are melted (there may still be small little lumps of cream cheese – that is ok). Remove from heat and stir in vanilla and powdered sugar. Beat until smooth. This frosting is not supposed to be thick, so if it seems a little on the “thin” side, that is how it is supposed to be.