Cream Cheese Brownies combine the best of two desserts in one! Ready with just 20 minutes of prep, these brownies are easy to make, incredibly decadent, and perfect for sharing.
There are so many delicious ways to switch up a classic brownie recipe. Try these peanut butter brownies or indulge in this fun cosmic brownie recipe when your next chocolate craving hits!
Recipe Highlights: Cream Cheese Brownies
- Flavor: These cheesecake swirl brownies are rich and chocolatey with a thick, fudgy center and smooth, creamy marbling that adds just the right touch of tang.
- Skill Level: Beginner friendly, with simple layering and swirling. The hardest part is watching the bake time to ensure the brownies stay soft, rich, and fudgy.
- Tools: All you need are bowls and a rubber scraper to mix up these marbled brownies. I use a 7×11 inch pan to create thick proportions but you could use a 9×9 inch pan.
- Make-Ahead: These brownies are easier to cut after completely cooling them or even chilling them in the refrigerator, making them a convenient dessert to prepare a day ahead.
Total Time: 50 Mins Servings: 24 Cooking Method: Oven
Ingredients Notes
- Unsalted Butter: Helps create the rich, dense texture for super fudgy brownies.
- Semi-Sweet Chocolate Chips: They are melted which adds a rich and decadent texture plus extra chocolate flavor to the brownie layer.
- Unsweetened Cocoa Powder: Provides concentrated chocolate flavor.
- Granulated Sugar: Helps balance the rich chocolate flavor and create a moist, fudgy texture.
- Brown Sugar: Adds moisture and chewiness while giving the brownies a light caramel flavor.
- Eggs and Extra Yolk: Eggs provide structure so the brownies hold together. The additional yolk adds richness and helps create the especially fudgy texture. Also used in the cheesecake layer to help it set while keeping it soft and creamy.
- Vanilla: Enhances the flavor in both the chocolate batter and cream cheese mixture. Pure vanilla gives the cleanest flavor.
- All-Purpose Flour: Is the key ingredient to provide structure. Be sure to measure accurately for the best fudgy texture.
- Cream Cheese: Use softened block-style cream cheese for the smoothest, richest swirl. Full-fat cream cheese gives the best texture.
Variations
- If salted butter is all you have, use it and cut back on the added salt. Avoid margarine since it may not melt with the chocolate very well.
- Bittersweet chocolate is a good swap for semi-sweet chocolate to create a darker, less-sweet brownie.
- Add a small amount of instant espresso powder to the chocolate batter. This helps intensify the cocoa flavor.
- Fold extra semisweet or dark chocolate chips, chopped toasted pecans or walnuts, into the brownie batter before baking.
- To the cream cheese mixture, add finely grated orange zest, or a little peppermint extract for a holiday version. Swirl in some peanut butter, strawberry, cherry, or blackberry jam for an interesting twist.
- Try optional toppings such as flaky sea salt, extra chocolate chips, or chopped nuts added to the top of the brownie.
How to Make Cream Cheese Brownies
- Mix the chocolate batter and spread most of it in the pan, reserving some for swirling.
- Mix the cream cheese ingredients and spread it over the brownie batter.
- Add reserved brownie batter and swirl with a knife. (Full recipe below.)
- Bake until just set, then cool completely before slicing.
Keeping Brownies Fresh
- Cool cream cheese brownies completely, then store in a tightly covered or airtight container.
- Refrigerate for up to 4 days, or freeze for about 1 month. Thaw overnight in the refrigerator.
- Serve chilled for a dense texture, or at room temperature for a softer bite. For a warmer treat, microwave briefly.
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Cream Cheese Brownies
These decadent cream cheese brownies are fudgy and creamy, for a creative twist on a popular comforting treat.
Equipment
Ingredients
Brownies
- 12 Tablespoons unsalted butter cut into tablespoon-sized pieces
- ½ cup semi-sweet chocolate chips
- ½ cup cocoa powder
- 1 cup sugar
- ½ cup brown sugar packed
- 2 eggs + 1 egg yolk
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 cup all purpose flour
Instructions
- Preheat oven to 350°F. Spray a 7×11 inch pan with baking spray. Line with parchment paper if desired.
- To a large microwave safe bowl, add butter and chocolate chips and microwave for 30 seconds then stir. If not melted, microwave at 10 second intervals, stirring in between each until just melted.
- Stir in cocoa powder. Then add sugars, stir until well combined.
- Add eggs and egg yolk one at a time, stirring well after each addition.
- Stir in vanilla extract and salt. Then add flour and stir until well mixed.
- Set aside ¼ cup of the batter, and spread remaining batter into prepared pan.
Cream Cheese Mixture
- To a medium bowl, add cream cheese and sugar, and beat with an electric mixer for 1 to 2 minutes, until creamy.
- Mix in egg and vanilla until well combined.
Assembly
- Pour cream cheese mixture over brownie batter in the pan. With a spoon, drop or drizzle reserved ¼ cup brownie batter over the cream cheese mixture.
- Using a knife, swirl brownie batter into the cream cheese mixture.
- Bake for 27 to 35 minutes, or until the center is set and a toothpick inserted in the center comes out mostly clean with a few fudgy crumbs.
- Cool completely before cutting and serving.
Notes
- This brownie is very fudgy, not cakey. It is highly recommended to line pan with parchment so that you can remove for easy cutting.
- Refrigerate brownies and use a warm knife for the cleanest cuts. Clean the knife between cuts.
- Check during baking and add foil to the top if brownies are getting scorched or over-browned.
Nutrition Information
Calories: 194 | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 89mg | Potassium: 82mg | Fiber: 1g | Sugar: 17g | Vitamin A: 333IU | Calcium: 23mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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