Get ready to meet your new favorite dessert: Cream Cheese Brownies. This recipe perfectly marries the rich, decadent world of fudgy chocolate brownies with the tangy, creamy bliss of a cheesecake swirl. It’s a show-stopping dessert that’s surprisingly simple to make, delivering a beautiful marbled effect that looks as incredible as it tastes. Whether you’re a die-hard chocolate lover or a cheesecake fanatic, this dessert is the best of both worlds.
We’ve crafted a recipe that is not only easy to follow but guarantees perfectly moist brownies and a rich, velvety cream cheese swirl every single time. Forget the box mix; this from-scratch recipe is the only one you’ll ever need.
Why This is the Best Cream Cheese Brownies Recipe
You’re going to absolutely adore this recipe, and here’s why it stands out from the rest.
- Perfectly Fudgy Texture: We use both melted chocolate and cocoa powder to create an intensely rich chocolate flavor and an ultra-fudgy brownie base that’s moist and chewy.
- Tangy Cheesecake Swirl: The cream cheese layer isn’t just for looks. It’s a legitimate cheesecake batter, providing a tangy, creamy contrast that cuts through the richness of the chocolate.
- Visually Stunning: The beautiful marbled swirl makes these brownies look like they came from a high-end bakery. It’s an impressive dessert for any occasion!
- Simple, Everyday Ingredients: No need for a special trip to the store. This recipe uses pantry staples you likely already have on hand. For another amazing dessert, check out these Pecan Pie Bars.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create two distinct layers: a rich brownie base and a creamy cheesecake topping. Let’s break down what you’ll need.
For the Brownie Batter:
- Unsalted Butter: Melted with the chocolate to create a rich, moist base.
- Semi-Sweet Chocolate Chips: The foundation of our deep chocolate flavor. Use good quality chocolate for the best results.
- Granulated Sugar: Sweetens the brownies and contributes to that classic crackly top.
- Eggs: Binds the batter together and adds richness.
- All-Purpose Flour: Provides structure without making the brownies cakey.
- Unsweetened Cocoa Powder: Adds another layer of deep, dark chocolate flavor.
- Salt: Balances the sweetness and enhances the chocolate notes.
- Vanilla Extract: A splash of vanilla rounds out all the flavors.
For the Cream Cheese Swirl:
- Cream Cheese: The star of the swirl. Use full-fat, block-style cream cheese, softened to room temperature for a smooth, lump-free filling.
- Granulated Sugar: Just enough to sweeten the tangy cream cheese.
- Egg Yolk: Adds richness and structure to the cheesecake layer, making it creamy and luscious.
- Vanilla Extract: Complements the cream cheese and chocolate flavors perfectly.
Step-by-Step Instructions
Making these cream cheese brownies is a simple two-part process. First, we’ll make the brownie batter, then the cheesecake filling, and finally, we’ll swirl them together into marbled perfection.
1. Prepare the Brownie Batter
Start by preheating your oven to 350°F (175°C). Grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. In a saucepan, melt the butter and 1 cup of semi-sweet chocolate chips over low heat, stirring until smooth. Remove from heat and let it cool slightly. Whisk in the sugar, followed by the eggs and vanilla extract. Finally, gently fold in the flour, cocoa powder, and salt until just combined. Be careful not to overmix!
2. Mix the Cream Cheese Filling
In a separate bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Beat in the sugar, egg yolk, and vanilla extract until the mixture is well-combined and silky smooth. This will be the perfect tangy counterpoint to our rich brownie batter.
3. Assemble and Swirl
Pour about two-thirds of the brownie batter into your prepared pan and spread it evenly. Dollop the cream cheese mixture over the top. Then, add the remaining brownie batter in spoonfuls over the cream cheese layer. Use a butter knife or a skewer to gently swirl the batters together. Create a figure-eight motion to marble the layers without fully mixing them. If you enjoy baking, you’ll love our classic Chocolate Chip Cookie Pie as well.
4. Bake to Perfection
Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, not wet batter. The center should be just barely set. Let the brownies cool completely in the pan before lifting them out and slicing. For clean cuts, chill the brownies for at least an hour before serving.
Expert Tips for the Best Cream Cheese Brownies
- Room Temperature Ingredients: For the smoothest cheesecake swirl, ensure your cream cheese and egg are at room temperature. This prevents a lumpy filling.
- Don’t Overmix the Batter: Overmixing the brownie batter develops too much gluten, resulting in cakey, tough brownies instead of fudgy ones. Mix until the ingredients are just combined.
- The Perfect Swirl Technique: Less is more when it comes to swirling. A few confident passes with your knife are all you need to create a beautiful marble effect. Over-swirling will muddy the colors.
- Cool Completely: The hardest part is waiting! Letting the brownies cool completely is essential. This allows them to set properly, ensuring a fudgy texture and clean, beautiful slices. If you love savory bakes, try these Homemade Garlic Knots.
Yes, you can use a box brownie mix for the base to save time. Simply prepare the brownie mix according to the package directions and pair it with the homemade cream cheese swirl from this recipe.
For a perfect swirl, drop dollops of the cream cheese filling over the brownie batter, then use a butter knife or skewer to make gentle figure-eight motions through the batters. Be careful not to overmix, as this will muddy the layers rather than marble them.
The brownies are done when the edges are set and a toothpick inserted into the brownie portion (not the cream cheese) comes out with moist, fudgy crumbs attached. The center should be just barely set and might have a slight wobble.
Because of the cream cheese layer, these brownies must be stored in an airtight container in the refrigerator. They will stay fresh for up to 5 days.
A runny cream cheese layer is often caused by using low-fat or tub-style cream cheese. For the best structure, use full-fat, block-style cream cheese. An egg yolk, as used in this recipe, also helps create a thicker, richer filling.
Yes, you can use a box brownie mix for the base to save time. Simply prepare the brownie mix according to the package directions and pair it with the homemade cream cheese swirl from this recipe.
For a perfect swirl, drop dollops of the cream cheese filling over the brownie batter, then use a butter knife or skewer to make gentle figure-eight motions through the batters. Be careful not to overmix, as this will muddy the layers rather than marble them.
The brownies are done when the edges are set and a toothpick inserted into the brownie portion (not the cream cheese) comes out with moist, fudgy crumbs attached. The center should be just barely set and might have a slight wobble.
Because of the cream cheese layer, these brownies must be stored in an airtight container in the refrigerator. They will stay fresh for up to 5 days.
A runny cream cheese layer is often caused by using low-fat or tub-style cream cheese. For the best structure, use full-fat, block-style cream cheese. An egg yolk, as used in this recipe, also helps create a thicker, richer filling.
Storing Your Brownies
To keep your cream cheese brownies fresh, store them in an airtight container in the refrigerator for up to 5 days. The cheesecake layer means they need to be kept chilled. They taste fantastic cold, but you can also let them sit at room temperature for about 15-20 minutes before serving to soften slightly.
Enjoy and Share!
This Cream Cheese Brownie recipe is a true crowd-pleaser, perfect for any occasion that calls for a decadent treat. The combination of rich chocolate and tangy cheesecake is simply irresistible. If you make this recipe, I’d love to see it! Share a photo and tag me on Pinterest. Your feedback and creations always make my day!
Cream Cheese Brownies: The Ultimate Fudgy & Tangy Treat
The ultimate Cream Cheese Brownies recipe, featuring a rich, fudgy chocolate base and a tangy cheesecake swirl. This from-scratch dessert is easy to make and yields perfectly marbled, decadent brownies every single time.
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
- In a saucepan, melt the butter and 1 cup of semi-sweet chocolate chips over low heat, stirring constantly until smooth. Remove from heat and allow to cool for a few minutes.
- Whisk in the sugar until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Gently fold in the flour, cocoa powder, and salt. Mix until just combined – do not overmix.
- In a separate medium bowl, use an electric mixer to beat the softened cream cheese until smooth. Add the sugar, egg yolk, and vanilla extract. Beat until the mixture is creamy and well-combined.
- Pour about two-thirds of the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the cream cheese mixture over the brownie batter. Top with spoonfuls of the remaining brownie batter.
- Use a knife or skewer to gently swirl the batters together in a figure-eight motion to create a marbled effect.
- Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the brownie portion comes out with moist crumbs attached. The center should be slightly soft.
- Let the brownies cool completely in the pan on a wire rack. For best results and the cleanest cuts, chill in the refrigerator for at least 1-2 hours before slicing and serving.
Notes
Room Temperature Ingredients: Ensure your cream cheese and egg are at room temperature for the smoothest cheesecake swirl.
Don't Overmix: Mix the brownie batter until just combined to ensure a fudgy, not cakey, texture.
Cool Completely: Allow brownies to cool completely before slicing for clean, neat squares. Chilling helps immensely.
Cream Cheese Brownies: The Ultimate Fudgy & Tangy Treat
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
- In a saucepan, melt the butter and 1 cup of semi-sweet chocolate chips over low heat, stirring constantly until smooth. Remove from heat and allow to cool for a few minutes.
- Whisk in the sugar until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Gently fold in the flour, cocoa powder, and salt. Mix until just combined – do not overmix.
- In a separate medium bowl, use an electric mixer to beat the softened cream cheese until smooth. Add the sugar, egg yolk, and vanilla extract. Beat until the mixture is creamy and well-combined.
- Pour about two-thirds of the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the cream cheese mixture over the brownie batter. Top with spoonfuls of the remaining brownie batter.
- Use a knife or skewer to gently swirl the batters together in a figure-eight motion to create a marbled effect.
- Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the brownie portion comes out with moist crumbs attached. The center should be slightly soft.
- Let the brownies cool completely in the pan on a wire rack. For best results and the cleanest cuts, chill in the refrigerator for at least 1-2 hours before slicing and serving.
Notes
Don't Overmix: Mix the brownie batter until just combined to ensure a fudgy, not cakey, texture.
Cool Completely: Allow brownies to cool completely before slicing for clean, neat squares. Chilling helps immensely.
