Introduction

Cream cheese brownies combine rich, fudgy chocolate with a creamy, tangy swirl of cheesecake for an irresistible treat. This recipe creates a shiny crust and a moist interior that’s perfect for brownies with a twist. They’re easy to make and sure to impress friends and family.

The image shows two stacked brownies with three visible layers: a dark brown, moist chocolate base, a middle creamy white cheesecake layer, and a top layer of marbled dark chocolate and white cheesecake swirls. The brownies have a fudgy texture with chunks of melted chocolate in the base and on top. They rest on a white marbled surface with a knife nearby smeared with chocolate, and scattered chocolate chips around. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter, melted (still warm/hot)
1 cup granulated sugar
2 large eggs
1 tablespoon water
2 teaspoons pure vanilla extract
⅔ cup unsweetened cocoa powder
¾ cup plus 1 tablespoon all purpose flour
½ teaspoon kosher salt
½ cup chocolate chips
8 oz block cream cheese (softened)
½ cup granulated sugar (for cream cheese mixture)
1 tablespoon all purpose flour (for cream cheese mixture)
1 large egg white
½ teaspoon pure vanilla extract (for cream cheese mixture)

Instructions

Step 1: Preheat your oven to 350°F and position a rack in the center. Line an 8×8 inch pan with foil or parchment paper, leaving some overhang on two sides. Grease the lining to prevent sticking.
Step 2: In a large bowl, combine the granulated sugar and warm melted butter. Stir briefly and let sit undisturbed for 5 minutes to begin dissolving the sugar. After 5 minutes, whisk vigorously for 30 seconds.
Step 3: Add eggs, water, and vanilla extract to the sugar and butter mixture. Whisk again for about 30 seconds until combined. Remove the whisk by tapping off excess batter.
Step 4: Sprinkle cocoa powder, flour, and salt evenly over the wet mixture. Use a rubber or silicone spatula to gently stir until the batter is glossy and fully combined.
Step 5: Scoop out about one third of the brownie batter and set it aside for the cream cheese swirl layer. Stir the chocolate chips into the remaining batter and spread it evenly in the prepared pan.
Step 6: To make the cream cheese mixture, beat the softened cream cheese in a mixer until smooth. Add sugar, flour, egg white, and vanilla extract, beating until just combined. Scrape the bowl as needed, but avoid overmixing.
Step 7: Using two tablespoons, alternate dropping spoonfuls of the cream cheese mixture and the reserved brownie batter over the chocolate chip layer in the pan.
Step 8: Use the tip of a sharp knife to swirl the cream cheese and brownie batters together by moving in gentle figure-8 or back-and-forth motions. Do not swirl too deeply; aim for visible swirls on top.
Step 9: Bake for 32-37 minutes, until the brownies are mostly set but the cream cheese swirls have a slight jiggle. A toothpick inserted should come out with moist, fudgy crumbs. To prevent the swirls from darkening, cover loosely with foil for the last 5 minutes if needed.
Step 10: Remove from oven and cool completely on a wire rack, which may take several hours. Use the overhang to lift the brownies from the pan for easy cutting and serving.

Tips & Variations

Use room temperature eggs and cream cheese for smoother mixing and better texture.
To add extra richness, fold chopped nuts into the chocolate chip batter before spreading.
Swap chocolate chips for chunks or chunks of white chocolate for a different flavor.
If you prefer a stronger cream cheese taste, increase the cream cheese mixture slightly, but adjust baking time accordingly.
For easier cleanup, use parchment lining instead of foil.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, allow them to come to room temperature before serving for the best texture. You can also freeze brownies for up to 3 months; wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before enjoying. Reheat briefly in a microwave if desired.

How to Serve

The image shows thick square brownie pieces with two main layers: a dark chocolate base layer and a creamy white layer on top with dark chocolate swirled through it, creating a marbled pattern. The brownies have a moist and dense texture, with the swirls on top looking shiny and smooth. They are closely arranged on a white marbled surface, and some small chocolate bits are visible around the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for this recipe?

Low-fat cream cheese can be used, but it may affect the texture and flavor of the cream cheese swirl, resulting in a slightly less rich and creamy finish.

Why does the brownie batter need to rest after combining sugar and butter?

Letting the sugar and warm butter sit allows the sugar to start dissolving, which helps create the shiny, crackly crust on top of the brownies for a more appealing texture.