Chocolate Cream Cheese Frosted Thick and Chewy Brownies

By srumbel

Now you will find that this recipe is not one that is meant to mimic a “boxed brownie”. It is not thin and dark chocolate. It is much thicker. Kind of like two boxed brownies put on top of each other. This is also not a dark chocolate brownie. It has a lighter, sweeter chocolate flavor. More like the kind of chocolate flavor you would expect to find in a German chocolate cake. (hmmm, that might be my next brownie recipe in fact!) These brownies are thick, chewy, dense, moist and incredibly hard to stop eating! ( You have been warned!!! ;) ) Oh, and they are covered in a light and airy, whipped chocolate cream cheese frosting!
from two-in-the-kitchen.com

Ingredients

• 1 (4 oz) bittersweet chocolate bar, chopped
• 3/4 c. butter
• 1 1/4 c. sugar
• 3/4 c. brown sugar
• 4 eggs
• 1 t. vanilla
• 1 1/2 c. flour
• 1 1/2 t. baking powder
• 1/8 t. salt
• For frosting
• 1 8 oz. package of cream cheese
• 3 TBSP. butter
• 1 1/2 c. powdered sugar
• 1/8 t. salt
• 1 t. vanilla
• 2 TBSP unsweetened cocoa powder

Preparation

Step 1

Preheat oven to 350°. Line a 9x9 pan with foil and spray with cooking spray.
In a large bowl, microwave the chocolate and butter in 30 second intervals and whisk until melted and smooth. Add both sugars and eggs, and vanilla and whisk until blended. Add the flour, baking powder and salt and whisk until blended. Pour into the prepared pan.
Bake at 350° for 44 to 48 minutes or until a toothpick inserted in the center comes out fairly clean with only a few moist crumbs. Do not over bake. Cool completely on a wire rack (about 2 hours). The top of these brownies will develop a hard crust on top. This is what seals in the moisture and allows the inside to be incredibly chewy. Don't think you did anything wrong. Just follow the timing and these brownies will turn out amazing!! :)
Meanwhile, prepare the frosting by creaming the butter and cream cheese together in a large mixing bowl until smooth. Mix in the powdered sugar, salt and vanilla. Finally mix in the cocoa powder until incorporated.
Spread all over the completely cooled brownies and slice into 16 bars. Store remaining brownies in the refrigerator.