Ingredients
¾cupunsalted buttermelted and cooled slightly
¾cupcocoa powder
1½cupsgranulated sugar
½tspsalt
3largeeggs
1tbspvanilla extract
¾cupall-purpose flour
Fresh fruitdiced small, for topping
6tbspcream cheesesoftened
6tbspunsalted buttersoftened
1cuppowdered sugar
½tspvanilla extract
Preparation
In the bowl of an electric stand mixer fitted with the paddle attachment, whip cream cheese and butter until smooth and fluffy. Mix in vanilla then add powdered sugar and continue to whip mixture until smooth and fluffy.
Preheat oven to 350 degrees F. Butter a 13 by 9-inch baking dish and line with one long sheet of parchment paper or aluminum foil, leaving an overhang on two sides. Butter parchment paper or foil, then set aside.
In a mixing bowl, stir together melted butter and cocoa powder until well blended. Mix in sugar and salt. Using a wooden spoon, blend in eggs one at a time. Stir in vanilla extract then add flour and stir until no streaks of flour remain.
Pour into prepared baking dish. Bake in preheated oven 18 to 20 minutes, until toothpick inserted into center comes out with a few moist crumbs attached. Set baking dish on a wire rack and cool completely.
Using overhang of parchment, lift brownies from pan. Using a 2½-inch round cookie cutter or biscuit cutter, cut brownies into rounds.
Frost each round with cream cheese frosting then top with fresh fruit.
For best results serve just after assembling.
