3oz (90 g) brick-style cream cheese, room temperature (about 1/3 of the brick)
1/4cup (60 mL) softened butter
3/4cup (175 mL) cocoa powder
1/2cup (125 mL) Crosby’s Maple + Molasses
2 tbsp (30 mL) milk
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) chipotle powder
Instructions
Beat cream cheese with butter (on high speed) until well combined.
Using a rubber spatula, fold in remaining ingredients until just combined (this will eliminate cocoa powder flying everywhere when you begin to beat it). Once combined, beat on high speed for about one minute, until all ingredients are well incorporated.
Spread frosting evenly on brownies (if frosting seems too soft to spread, chill for about 20 minutes).
Cut into 9 squares (or 16 smaller brownies). Store in an airtight container the refrigerator for up to 5 days (but they won’t last that long!). Enjoy!