Double the Spoonfuls

0 Preheat oven to 350 degrees and line an 8x8 baking pan with parchment paper, then spray with cooking spray.
1 Add flour, sugars, cocoa powder, and salt to a medium sized mixing bowl, whisking to combine.
2 In a separate large bowl, add eggs and egg yolk, whisking for 1-2 minutes until frothy. Add slightly cooled melted butter, vanilla extract, and vegetable oil, whisking to combine.
7 Gradually add dry ingredients to wet ingredient mixture, stirring to combine with a wooden spoon. Mix in chocolate chips. If the batter seems very thick, add in 1 tablespoon of warm water and mix until glossy.
3 Pour batter into prepared pan, smooth the top with a spatula, and bake for 30-35 minutes until a toothpick just comes out clean. Do not overbake.
4 Remove from oven and let cool at room temperature for at least 1 hour in the pan.
5 While the brownies are cooling, make the cream cheese frosting. Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment, or to a large bowl if using a hand mixer. Beat on high for 1-2 minutes, scrape down sides and bottom of bowl, then continue beating for 1-2 additional minutes or until no lumps remain. Add in the powdered sugar, milk (I recommend starting with 1 tablespoon and adding more if needed), and vanilla, mix on low speed until combined, then increase speed to high and beat for 2-3 minutes until pale and fluffy.
6 Once brownies are cooled, remove them from the pan, spread frosting over the top, then sprinkle with chocolate shavings if desired. Use a sharp knife to cut the brownies into either 9 or 16 squares, and enjoy!