Cream Cheese Chocolate Chip Brownies

Cream cheese chocolate chip brownies – perfectly fudgey, chewy, and RICH cream cheese brownies with milk chocolate chips and chocolate cream cheese frosting!

Cream Cheese Chocolate Chip Brownies | Creme de la Crumb

I’ve been hanging on to this brownie recipe for a while now. Since last year actually! Ha. I love that January joke.

But really, since November – several months now. I’m going through my folder of un-posted recipes and there have been a few (like, those crazy-awesome donuts) that I’ve somehow forgotten about but am now remembering and finally sharing with you.

I’m sorry and you’re welcome.

Cream Cheese Chocolate Chip Brownies | Creme de la Crumb

I am really picky about my cream cheese desserts because if the cream cheese is too strong I find it overpowering and the whole thing becomes a little too savory tasting for me to really accept it as a dessert.

But these brownies. The perfect use of cream cheese in a dessert.

Parfait.

Cream Cheese Chocolate Chip Brownies | Creme de la Crumb

Cream Cheese Chocolate Chip Brownies | Creme de la Crumb

The cream cheese actually makes a double appearance in these brownies: in the brownie (duh) and in the frosting (awwwwwesome).

But my all-time favorite part of these brownies? The chocolate chips. The milk chocolate chips just hit the spot when they show up in the middle of a perfectly thick, chewy, fudgey and rich cream cheese brownie bite.

Cream Cheese Chocolate Chip Brownies | Creme de la Crumb

Gahhhhhhhh. Now I’m really wanting a faceful of brownies.

Cream Cheese Chocolate Chip Brownies | Creme de la Crumb

5.0 from 3 reviews
Cream Cheese Chocolate Chip Brownies
 
Prep time
Cook time
Total time
 
Cream cheese chocolate chip brownies - perfectly fudgey, chewy, and RICH cream cheese brownies with milk chocolate chips and chocolate cream cheese frosting!
Author:
Serves: 12
Ingredients
cream cheese batter
  • ⅔ cup semi sweet chocolate chips, melted
  • 1 egg
  • 8 ounces cream cheese, softened
  • ⅓ cup sugar
  • 2 tablespoons flour
  • ½ teaspoon vanilla
brownie batter
  • ½ cup butter, melted
  • ¼ cup cocoa powder
  • 2 eggs
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • ⅛ teaspoon salt
  • 1 cup milk chocolate chips
frosting
  • ¼ cup semi sweet chocolate chips, melted
  • 2 ounces cream cheese, softened
  • ½ teaspoon vanilla
  • 2 cups powdered sugar
  • 1 tablespoon milk
Instructions
  1. First, prepare the cream cheese batter. In a medium bowl blend together melted chocolate chips, egg, cream cheese, sugar, flour, and vanilla until smooth. Set aside.
  2. In a large bowl prepare the brownie batter by mixing the melted butter and cocoa powder until smooth. Add eggs, sugar, vanilla, and salt. Mix well. Add cream cheese batter to brownie batter and mix until incorporated. Gently stir in chocolate chips.
  3. Pour batter in a greased, foil-lined 8x8 or 9x9 inch pan. (9x9 inch pan will yield thinner brownies) Bake at 350 for 30-35 minutes until a toothpick inserted into the middle comes out mostly clean. Allow to cool completely.
  4. When the brownies are cooled, prepare the frosting. Blend together melted chocolate and cream cheese until smooth. Add vanilla and mix again until smooth. Gradually mix in powdered sugar. Add milk to thin frosting to a spreadable consistency. Spread on cooled brownies. Allow frosting to set up (at least 30 minutes) before cutting into squares. Store in airtight container.

 

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Comments

These brownies look AMAZING! Some of the best I’ve ever laid eyes on. That chocolate cream cheese frosting sounds finger licking good!

Why don’t I have a neighbor like you. I’m willing to be a taste tester. I’m salivating over those browinies!

    I could use a good taste-tester!! And the house around the corner is for sale 😉

I’ve made a lot of brownies, but never one with cream cheese. These look perfectly moist and chocolatey!

Seeing as brownies are my favorite dessert of all time, I want to reach through my screen and steal a bite (or five) from you! They look like perfect bakery brownies, and I love the addition of cream cheese, but being cooked into the brownie instead of swirled. I’ve gotta try this one!

Have to say…after I got done droooling over these brownies, I spent a few minutes completely admiring ALL the props in these photos. I love the way they’re photographed, and all your plates and boards and linens are so pretty! Makes me jealous, and I wish I had your food photography props. Where do you get them?! Pinned the brownies 🙂

    Thanks Rachel! That is so nice to hear because I’ve spent so much time hunting down props etc. Some things I get online, like eBay or etsy, occasionally I find something in antique shops(though they’re usually overpriced so that’s not too often) and other things I just find here or there. A few things I’ve even borrowed from my mother! She is obsessed with all things antique and victorian era so her house is filled with old things, I borrowed a muffin tin she was using for decor in her kitchen probably 8 months ago and have yet to return it – bad daughter award ha!!

Hi! I tried making these last weekend, and they were delicious. The only issue I had was they never really set up, and stayed almost like a thick pudding. Is there really only 2 tablespoons of flour in the whole recipe? They tasted very good, and everyone loved them, so we just ate them with a spoon!

Tiffany
These were soooo good! I made them for our Mothers Day family gathering. A Big hit!! Thank you for the recipe. I think next time I make them in going to try them in a 9×13 pan. I did an 8×8 square and they were so thick. 🙂 Still amazingly delicious!! Meredith

I read the comment about them not setting up. I cooked mine the day before we were going to eat them. I cut them up and put them in the fridge overnight and took them out in the morning to let them come to room temp. I think this helped them set up and I liked them better the second day. Hope this helps. 🙂

These sound amazing! I was looking to make a peanut butter and chocolate dessert but really want to make these. Thoughts on using peanut butter and chocolate chips or any other suggestions for peanut butter in them?

I made this recipe last night and had high hopes. I found (like one other reviewer) that the brownies wouldn’t set (pudding like consistency after 35 minutes of baking). I ended up cooking mine for an additional 45 minutes. They didn’t burn but they eventually set, although a little soft in middle. I’m for all things sugar and sweet but found that these were just a bit too sweet for me.

Just making these and can’t wait to get em out of the oven & cooled & frosted!!! Wanna be sure there is no flour in the brownie batter part? I’m a little nervous about them setting up…

Can I just say…every single time I fell in love with a recipe on Pinterest…It comes from your page!! I absolutely love your recipes. Omgoshhhhh!!!

    Oh my gosh your comment just made my day!!!! So glad you are loving these recipes as much as we do and thank you for taking the time to let me know!! 🙂 🙂 🙂

Could I replace the eggs with something else in this recipe and keep everything the same?

    HI Jessie, I’ve only tried this recipe with eggs so I couldn’t say for sure – also without the eggs I’m afraid the batter would cook the same… you could google substitutes for eggs? Sorry I can’t be of more help with that!!

I baked these and used a 8 x 12 baking dish. They were the perfect thickness in my opinion. I’ll double the frosting next time though. They taste better the longer they set. Very delicious and decedent!

This is the perfect one for upcoming Sunday :). Thank you Admin