Mini-batch "Cream Cheese" Frosted Brownies

5 from 2 votes

Mini-batch "Cream Cheese" Frosted Brownies

Prep Time10

Cook Time20

Decorating Time10

Course: Breakfast, Dessert, Snack

Keyword: brownie, brownies, cheesecake, chocolate, chocolate banana, chocolate chip, cream cheese, cream cheese frosting, easy recipes, gluten-free, healthy, healthy fats, low sugar, skinny, small-batch

Servings: squares

Calories: 123kcal

Equipment

Junior loaf pan or muffin pan

Ingredients

Brownie Batter

1/4 cup mashed ripe banana (60 g) sub applesauce or pumpkin puree
1 tbsp nut/seed butter (16 g) I used peanut butter to go with the peanut butter chips in my "cream cheese" frosting
1 tbsp water / (plant) milk (15 g)
2 tbsp sugar (24 g)
1/4 tsp vanilla extract
2 tbsp flour (15 g) gf all purpose if desired
2 tbsp cocoa powder (12 g)
1/4 tsp baking powder
pinch of salt
1 tbsp (optional) chocolate chips (14 g)

Frosting

2 tbsp greek-style yogurt, ideally room temp (30 g)
2 tbsp white or dark chocolate chips (28 g) I used peanut butter chips for fun

Instructions

Make the brownie

Preheat oven to 350F and line a junior loaf pan with parchment, or use a muffin pan.
Whisk together mashed banana, nut butter, water, sugar, vanilla until smooth and blended. Stir in cocoa and whisk until no clumps remain.
Add flour, baking powder, salt and fold until smooth. If the brownie batter is too dry and not spreadable add a tbsp water. If it's too wet and runny add a tbsp more flour.
Pour into pan and bake for 20-22 minutes. Let this cool while preparing the frosting.

Make the frosting

Gently warm chocolate chips in the microwave about 30 sec at a time, stirring until all melted and smooth. Stir in greek-style yogurt and stir quickly to emulsify. If some chocolate hardens back up, gently microwave another 5-10 sec and stir again.
Frost the cooled brownie base and (optional) add sprinkles. Let the frosted brownies set in the fridge at least 30 minutes.
Slice and enjoy!

Notes

Keep leftovers refrigerated or frozen. I had one thawed from frozen today and it was perfect!
Here are the 3.75 x 5 inch pans I like to use for my mini-batch bar recipes. You can use any small pan and slice differently, or use muffin tins and make 4 single-serving cups.

Nutrition