Introduction

Cream Cheese Brownies offer a rich, fudgy chocolate base swirled with a smooth, tangy cream cheese layer. These brownies combine classic chocolate flavor with a creamy twist that’s perfect for anyone craving something a little extra special in their dessert.

Two stacked chocolate cheesecake brownies are shown close-up on a white marbled surface, each with three visible layers. The bottom layer is a thick, dark brown, dense brownie with a slightly crumbly but moist texture, studded with small chocolate chips. The middle layer is a smooth, creamy white cheesecake layer that contrasts the dark brownie. The top layer is a marbled mix of dark chocolate brownie and creamy cheesecake swirled together, creating an uneven pattern with glossy melted chocolate spots. Pieces of chocolate chips are scattered nearby, with a knife resting on the surface smeared lightly with chocolate. 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 place a rack in the center. Line an 8×8-inch pan with foil or parchment paper, leaving extra overhang on two sides to easily lift the brownies out later. Grease the liner well.
Step 2: In a large bowl, combine the granulated sugar and warm melted butter. Stir briefly and let sit undisturbed for 5 minutes to help dissolve the sugar and develop a shiny crust.
Step 3: After 5 minutes, whisk the butter and sugar mixture vigorously for 30 seconds. Add eggs, water, and vanilla extract, whisking again for about 30 seconds until combined. Remove the whisk and tap off excess batter.
Step 4: Sprinkle the cocoa powder, flour, and kosher salt over the wet ingredients. Use a rubber spatula to fold these dry ingredients in until the batter is glossy and uniform.
Step 5: Scoop out about one third of the brownie batter and set it aside for the swirl. Stir the chocolate chips into the remaining batter and spread it evenly in the prepared pan.
Step 6: For the cream cheese mixture, beat softened cream cheese with a hand mixer until smooth. Add sugar, flour, egg white, and vanilla extract, beating gently until fully combined. Avoid overbeating to keep the texture smooth.
Step 7: Using two tablespoons, alternate dropping spoonfuls of the cream cheese mixture and the reserved brownie batter on top of the batter in the pan.
Step 8: Use the tip of a sharp knife to swirl the cream cheese and brownie batter together, moving in a figure-8 or back-and-forth motion. Keep the swirls mostly on the surface for an attractive marbled effect.
Step 9: Bake for 32-37 minutes, until the brownies are mostly set but with a slight jiggle in the cream cheese areas. Toothpick checks should reveal fudgy crumbs but no raw batter. If the cream cheese starts to brown too much, loosely cover the pan with foil for the last 5 minutes.
Step 10: Remove from the oven and let cool completely on a wire rack before lifting out and slicing. Cooling may take several hours but it helps the brownies set perfectly.

Tips & Variations

Use room temperature cream cheese for a smooth, lump-free cheesecake swirl.
Add chopped nuts like walnuts or pecans for extra texture.
Try using dark or milk chocolate chips depending on your preferred sweetness level.
For a more intense chocolate flavor, substitute Dutch-processed cocoa powder.

Storage

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm individual pieces briefly in the microwave until soft but not hot. Refrigerated brownies can also be served chilled for a denser texture.

How to Serve

The image shows several square brownie pieces with two visible layers on a white marbled surface. The bottom layer is thick and dark brown with a dense, fudgy texture. The top layer is cream-colored with swirls of dark chocolate creating a marbled pattern, giving a smooth and creamy look. The brownies are close to each other with some crumbs around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking flour blend in a 1:1 ratio. Make sure your cocoa powder and other ingredients are also gluten-free.

Why does the batter separate when mixing cream cheese?

This can happen if the cream cheese is too cold or if you overbeat the mixture. Use softened cream cheese and mix just until combined for a smooth, creamy swirl.