Brownies with Cream Cheese Frosting (Print Version)

# Ingredients:

01 - 3/4 cup (170g) unsalted butter

02 - 1 cup (140g) chocolate chips

03 - 3/4 cup (150g) granulated sugar

04 - 1/4 cup (50g) brown sugar

05 - 2 teaspoons instant espresso powder

06 - 1/2 teaspoon salt

07 - 2 large eggs, room temperature

08 - 1/4 cup (20g) Dutch processed cocoa powder

09 - 2 teaspoons vanilla extract

10 - 3/4 cup (90g) all-purpose flour

11 - 4 ounces (113g) cream cheese, room temperature

12 - 4 tablespoons (57g) unsalted butter, room temperature

13 - 1 teaspoon vanilla extract

14 - 1-2 teaspoons milk, as needed

15 - 1 1/2 cups (180g) powdered sugar

01 - Preheat oven to 350°F. Line 8x8 pan with parchment paper along bottom and sides.

02 - Heat butter and chocolate chips until melted and combined, either in microwave or bain marie.

03 - Combine sugars, then whisk in espresso powder, salt, and eggs until smooth.

04 - Mix in cocoa powder, then flour until just combined.

05 - Pour batter into pan and bake 25-30 minutes. Cool in pan 30 minutes, then remove to cool completely.

06 - Beat butter and cream cheese until fluffy. Add vanilla, powdered sugar, and milk. Beat until smooth.

07 - Spread frosting on cooled brownies. Chill if frosting is too soft. Slice and serve.

01 - Unfrosted brownies store at room temperature 3-4 days

02 - Frosted brownies must be refrigerated

03 - Can be made as red velvet version with food coloring

04 - Can use chocolate glaze instead of cream cheese frosting