Homemade chocolate brownies are a clear step up from boxed mixes. While boxed mixes are convenient, brownies made from scratch offer richer chocolate flavor and the freedom to choose and adjust ingredients to your taste.
If you enjoy chocolate as much as I do, this recipe will quickly become a favorite. You can control the chocolate type and quantity, tweak the texture from fudgy to slightly cakey, and finish the brownies with a luscious cream cheese frosting, toasted coconut, and chopped pistachios for contrast and crunch.
Use the best chocolate you can reasonably afford — it makes a noticeable difference. Follow the steps below for reliably delicious results, and feel free to ask if you have any questions about technique or substitutions.
Ingredients for Chocolate Brownies
This recipe stands out because of the cream cheese frosting and the topping of toasted coconut and pistachios. For easy cleanup, a 13×9-inch disposable aluminum baking pan is convenient, but any 13-by-9-inch pan will work.
Non-stick spray or a light butter coating helps the brownies release cleanly from the pan.
The Chocolate Brownies Base
- All-purpose flour — unbleached if available; you can experiment with whole wheat pastry flour for a slightly different flavor.
- Baking powder — for a touch of lift.
- Salt — fine sea salt is preferred, but table salt works.
- Bittersweet or semisweet chocolate and unsweetened chocolate — using two types deepens the chocolate profile; use the best quality you can afford.
- Unsalted butter — use salted butter only if you omit the added salt.
- Sugar — granulated or natural cane sugar.
- Vanilla extract — pure vanilla gives the best aroma and flavor.
- Large eggs — cold eggs produce a fudgier texture; room-temperature eggs yield a slightly lighter crumb.
The Cream Cheese Frosting
- Cream cheese — bring to room temperature for a smooth frosting.
- Powdered sugar — finely milled for silky texture.
- Unsalted butter — at room temperature; it mellows the tang of the cream cheese and helps the frosting spread.
- Finely grated orange zest — an unexpected but delightful addition that brightens the frosting.
Toppings
Toasted chopped pistachios and toasted sweetened flaked (desiccated) coconut finish these brownies beautifully, adding flavor and texture that complement the rich chocolate and tangy frosting.
How to Make Chocolate Brownies
This recipe has a few components but is straightforward. The oven should be set on the lower-middle rack and preheated to 325°F for even baking.
Line a 13×9-inch pan with an 18×12-inch sheet of aluminum foil pressed into the bottom and up the long sides, leaving an overhang to use as handles. Lightly spray the foil with nonstick spray or coat with butter and set the pan aside.
Now, here comes the chocolate brownies batter
Whisk the flour, baking powder, and salt together in a small bowl and set aside.
In a medium saucepan over medium-low heat, stir the bittersweet (or semisweet) chocolate, unsweetened chocolate, and butter until melted and smooth. Remove from heat and let cool for about 5 minutes so the eggs won’t cook when added.
Whisk the sugar and vanilla into the chocolate mixture, then whisk in the eggs until the batter is glossy and uniform, about a minute. Add the dry ingredients and fold or whisk just until the flour is fully incorporated and there are no streaks of dry flour.
Pour the batter into the prepared pan and bake for about 24 minutes, or until a tester inserted near the center comes out with moist crumbs clinging to it. Allow the brownies to cool completely in the pan before frosting.
While the brownies are cooling, prepare the cream cheese frosting
In a large bowl, beat the room-temperature cream cheese, powdered sugar, room-temperature butter, and finely grated orange zest until smooth and spreadable. Taste and adjust the sugar or zest to your preference.
Top the brownies
Spread the cream cheese frosting evenly over the cooled brownies. Sprinkle the toasted coconut and chopped pistachios over the frosting. Cover gently and chill for at least an hour so the frosting firms slightly and flavors meld.
Use the foil overhang to lift the chilled brownies from the pan, then cut into 18 squares with a sharp knife. Serve cold or at room temperature. Store in the refrigerator, covered, for up to a week for best freshness.
Other Recipes You Will Enjoy
- The Best Cocoa Brownies
- Gluten-Free Brownies Recipe
- Peanut Butter Brownies
- Very Best Chocolate Fudge Sauce Recipe
- Chocolate Cupcakes Recipe
Chocolate Brownies Recipe with Cream Cheese Frosting, Pistachios, and Coconut
This chocolate brownies recipe features a creamy cream cheese frosting topped with toasted coconut and chopped pistachios for a balanced mix of sweet, tangy, and crunchy textures. Using a disposable aluminum pan can make cleanup easier, and a light coating of non-stick spray helps with release.
30 minutes
24 minutes
1 hour
1 hour 54 minutes
Ingredients
- 1 (13x9x1-inch) disposable aluminum baking pan (optional)
- Nonstick vegetable oil spray or butter
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 oz bittersweet or semisweet chocolate, chopped
- 2 oz unsweetened chocolate, chopped
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 1/4 cups sugar
- 2 teaspoons vanilla extract
- 3 large eggs
Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, room temperature
- 2/3 cup powdered sugar
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1 1/2 teaspoons finely grated orange zest
Toppings
- 1/2 cup toasted pistachios, chopped
- 1/2 cup toasted sweetened flaked coconut (desiccated)
Instructions
- Set the oven rack in the lower-middle position and preheat the oven to 325°F. Spray the pan and line it with foil, leaving an overhang.
- Whisk the flour, baking powder, and salt in a small bowl.
- In a medium saucepan over medium-low heat, melt both chocolates and 10 tablespoons butter, stirring until smooth. Remove from heat and let cool slightly.
- Whisk the sugar and vanilla into the chocolate mixture, then whisk in the eggs until glossy and smooth, about 1 minute. Stir in the dry ingredients until just combined.
- Pour the batter into the prepared pan and bake until a tester comes out with moist crumbs attached, about 24 minutes. Cool completely in the pan.
- Beat the room-temperature cream cheese, powdered sugar, butter, and orange zest until smooth. Spread the frosting over the cooled brownies.
- Scatter the toasted coconut and pistachios evenly over the frosting. Cover loosely and chill for at least an hour before slicing into 18 squares. Serve cold or at room temperature.
Notes
Chocolate brownies and the cream cheese frosting can be made up to two days ahead. If you prepare the frosting in advance, bring it to room temperature and re-whip briefly before spreading so it is smooth and easy to work with.
Recipe courtesy of Bon Appetit (adapted).