Use one, two, or all three toppings.
Ingredients
Makes 18 brownies
Step 1
Set oven rack in lower middle position; preheat to 325°F. Spray disposable aluminum baking pan with nonstick spray. Press 18x12-inch sheet aluminum foil over bottom and up long sides of pan, leaving overhang on each long side. Spray foil with nonstick spray. Whisk flour, baking powder, and salt in small bowl. Stir both chocolates and 10 tablespoons butter in medium saucepan over medium-low heat until melted and smooth; remove from heat. Whisk sugar and vanilla, then eggs into chocolate mixture. Whisk until glossy and smooth, about 1 minute. Add dry ingredients and whisk just to blend.
Step 2
Pour batter into prepared pan. Bake until tester inserted into center comes out with some moist crumbs attached, about 24 minutes. Cool completely in pan on rack.
Step 3
Using electric mixer, beat room temperature cream cheese and next 3 ingredients in medium bowl until smooth. Spread cream cheese frosting over brownies. Sprinkle nuts or coconut over. DO AHEADChocolate brownies can be made 1 day ahead. Cover and chill.Using foil overhang for handles, remove brownies from pan. Cut into 18 squares; serve cold or at room temperature.
How would you rate Chocolate Brownies with Orange Cream Cheese Frosting?
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Reviews (23)
Back to TopI opted for the bittersweet chocolate versus the semisweet chocolate. These were a hit!
LN83
Peoria, IL
4/10/2021
just made this and it was divine!. The brownies were fudgey but not too sweet. The cream cheese icing was light and not overly sweet or overly cream cheesy tasting. I actually doubled the recipe and made it in a jelly roll pan and it was about an inch to inch half thick, chocolaty but not cake like. The only changes I made was adding maybe 1/8 tsp of cinnamon and using both brown and white sugar, and 5 eggs for a double batch. this is my new brownie recipe!
sabinanm
Virginia
12/5/2010
After reading the reviews, I made these in a 9 inch square pan. Were wonderful...after reducing the sugar by half.
Anonymous
seattle, WA
12/7/2009
These were a little thin, very fudgy and rich. Too sweet and too rich for me. I love the orange cream cheese frosting, but I will keep searching for another brownie recipe.
achaffin
Bay Area, CA
7/3/2009
2/3 cup of flour does not seem like anywhere near enough for a 9 x 11 pan. I will try these by making one and a half times the recipe, but stick to the regular recipe for the icing. (I think doubling the recipe might be a bit too much)
Anonymous
Ohio
6/28/2009
I followed this recipe to the T, and while the brownies taste great, the batter barely covered the bottom of the 9 x 13 pan! I made these to take to a 4th of July party tonight, but guess I will be stopping by Costco as these are as thin as a pancake. I do live in Colorado (i.e.high altitude)but normally a touch of extra flour does the trick- not doubling the recipe! I saw one other good review from Denver- I would be interested to see if that person also had "brownie pancakes". Taste great, but not enough batter to go around.
heatherk1
Brighton, CO
7/4/2008
These are spectacular and so easy! I could barely get these unwrapped before my coworkers were gobbling them up! Found that they were actually better the next day. Yay!
Bulliemom
Granby, CT
6/24/2008
These brownies were fantastic, made exactly as written. I'm already planning for the next time I can make them!
fellow9037
Cleveland, OH
6/12/2008
These were very good and the orange cream cheese frosting was a nice twist. It gave the brownies a delicious flavor that was different from the 'same old, same old.' The brownie itself ended up being a bit too rich for my palate but it was still yummy. This was very easy to make.
Anonymous
Winnetka, IL
1/11/2008
Rave reviews. Made again to rave reviews. Icing recipe used by a friend... rave reviews all around on the icing topping chocolate bundt cake cupcakes. Easy to make.
GalTuesday
San Ramon, CA
12/22/2007
These brownies were fantastic. I wouldn't change a thing. I used Ghiradelli chocolate (one of my favorites) which gave the brownies a rich, creamy texture. Awesome!
Anonymous
Cary,NC
9/18/2007
我做了这些家庭晚餐的布朗尼。我使用a stoneware baking pan and the texture was great! Of course everyone loved them. Will definately make again.
auntyd
Calgary, AB
8/30/2007
I made these for a neighborhood cookout and got rave reviews. I skipped the foil lining and just sprayed my nondisposable pan with Baker's Joy. I had no difficulty getting the iced brownies out of the pan and the texture was good. I also left off the toppings because someone had a nut allergy and a lot of people have strong feelings about coconut. Otherwise, I followed the recipe for the brownie and frosting exactly, and they were very good. Thanks to the frosting, they felt a little more special occaision than a standard brownie. Was asked to share the recipe and will make again.
Anonymous
lynchburg, va
7/25/2007
to novia scotia- i understand your point. if you bake in a foil pan, the brownies should dislodge easily enough without having to line the pan with foil. i would think you could do one or the other- either cook in a disposible pan, or cook in a non-disposible pan and line with foil. if you do both, it's just extra insurance. maybe the recipe creator has shares in aluminum stock. any way, if brownies do stick to the pan, then there's more for the cook.
Anonymous
austin,texas
7/20/2007
I enjoyed the brownies. The extra foil is so you can lift out the brownies and use it as a "handle". Pretty clever.
cdplayer
utah
7/16/2007
