RECIPE #4
Brown Butter Brownies With Cream Cheese Icing
These Brown Butter Brownies with cream cheese icing are inspired by a nostalgic family recipe, but I’ve updated them with coconut sugar and chopped Brazil nuts for a slightly more nutrient forward twist.
The real magic, though, comes from the nutty, caramel depth of brown butter. It transforms the entire batch into something impossibly rich and flavorful.
I adore adding high protein and high fat ingredients like cream cheese (the one from The Gourmet Greek is incredible for baking with) because healthy fat and protein are super important, especially for women.
This recipe was developed by Casey The Roasted Rose, a hormone health-certified chef.
What are Brown Butter brownies with Cream Cheese Icing?
They’re classic chocolate brownies elevated with brown butter and finished with a thick, tangy cream cheese icing.
This version is adapted from my family’s longtime favorite recipe; originally printed on the South African Romany Cream biscuit box. Four generations of women in my family have baked it endlessly, and this is my take on it, replacing white sugar with coconut sugar.
RECIPE
Prep time: 20 minutes
Baking time: 40 minutes
Equipment: Use a square brownie pan for 9 pieces, or a rectangular pan if you want to cut more servings.
Brownie Batter
1 ¼ cups Coconut sugar (300g)
4 eggs
1 cup Butter (225g)
2 tablespoons Cocoa powder
2 tablespoons Flour
1 ⅓ cups Chocolate (chocolate chips or chopped chocolate) (200g)
1 cup Brazil nuts
Cream Cheese Icing
4 tablespoons Butter, softened
½ cup Cream cheese, softened (125g)
1 teaspoon Vanilla
2 ⅓ cups Powdered sugar (300g)
Instructions
Prep the pan. Line your square or rectangular brownie pan with parchment paper and preheat your oven.
Brown the butter. Melt the butter in a pan and cook until it turns golden brown and smells nutty. Set it aside to cool to room temperature.
Mix the wet ingredients. Whisk the eggs and coconut sugar together until smooth, then slowly pour in the cooled browned butter.
Add the dry ingredients. Sift the cocoa powder and flour into the bowl and fold gently to combine.
Stir in the chocolate and nuts. Add the chopped chocolate or chocolate chips and the Brazil nuts, folding through evenly.
Bake. Pour the batter into your prepared pan and bake until the edges are set and the center is slightly fudgy.
Cool completely. Let the brownies cool fully before icing.
Cream Cheese Icing
Beat the softened butter and cream cheese together until smooth and fluffy.
Add the vanilla, then gradually sift in the powdered sugar and whip until creamy.
If the icing feels too thick, mix in a teaspoon of milk at a time until you reach your desired consistency.
Spread the icing over the cooled brownies, slice, and serve.
Notes
The butter and cream cheese for the icing must be soft (not melted) so they whip up properly.
If the icing is too thick, thin it out by adding milk; just a teaspoon at a time.
Always let the browned butter and melted chocolate cool to room temperature before adding them to the batter.
Sift the flour, cocoa powder, and powdered sugar before using to avoid lumps.
Tips & FAQ
How I Make Browned Butter
Browning butter is simple; just melt the butter in a saucepan and let it bubble gently. It will foam, turn golden, then deepen into a nutty, fragrant brown. There will be some sediment at the bottom of the pan which should be scraped into the batter as well (So yum!). Watch closely; it changes fast and burns easily at the end.
Substitutions
Brazil nuts: Swap for pecans, almonds, or pistachios.
Butter: A plant-based butter works too; flavor will vary slightly.
Coconut sugar: You can definitely use regular castor sugar.
Variations
Gluten free: Use your favorite gluten-free flour blend.
Chocolate icing: Add 1 tablespoon sifted cocoa to the icing as it beats.
Brown butter: If you don’t have the time/will/inclination – just melt your butter and add it to the batter. The brownies will still be delicious.
Equipment
To make the batter for these brown butter brownies, I used a stand mixer with a whisk attachment. A handheld whisk or electric mixer works just fine. Use a paddle attachment for the cream cheese icing.
A square brownie tin or a small rectangular baking pan both work perfectly.
Storage
Freeze your brown butter brownies, iced or not, for up to 4 months. The icing can be frozen separately, too, which I recommend.
Refrigerate frosted brownies for up to 5 days in an airtight container. I prefer serving them at room temperature.
Chef’s Tips
Melt chocolate over a gentle bain-marie. Avoid stirring until melted to prevent seizing.
Add only cooled brown butter and melted chocolate so you don’t scramble the eggs.
Once the flour goes in, mix minimally.
Room-temperature eggs whip up better and create better structure.
FAQ
My brown butter brownies are dry. What went wrong?
They were either baked too long, mixed too much once the flour was added, or your oven runs hot.