Cream Cheese Brownies
Some evenings call for a brownie, and some call for cheesecake. These cream cheese brownies refuse to choose. You get a rich, fudgy chocolate brownie base with thick swirls of sweet, tangy cream cheese running through every square, so each bite tastes like two desserts in one.
The brownie layer is deeply chocolatey and chewy at the edges, while the cream cheese layer stays soft and creamy in the middle. Join me, and let us bake a batch that disappears long before it has a chance to cool completely.
I bake these when I want something that feels a little fancy but still tastes like home. The batter is mixed by hand in one bowl, the cream cheese layer takes about five minutes, and the oven does the rest.
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Recipe overview
The brownie layer is a variation of the site’s homemade brownies, baked moist and fudgy with melted chocolate chips running through the batter. The cream cheese layer is just as simple: softened cream cheese, sugar, egg white, flour, and vanilla extract, beaten together until smooth and pourable.
For assembly, scoop about two thirds of the brownie batter into a prepared 8×8 pan and smooth it into an even layer. Then use two tablespoons to alternate dropping portions of the cream cheese mixture and the remaining brownie batter over the top. A few passes with the tip of a sharp knife swirls everything together.
Bake for 32 to 37 minutes, until the brownies are mostly set but still fudgy in the center. One pan, one bake, two desserts.
If you have made homemade brownies before, this will feel familiar. The only extra step is the cream cheese layer, and it takes less time than melting the butter.
Why you’ll love this recipe
This is the kind of dessert that makes people ask for the recipe before they finish the first square. Here is what makes it work so well.
- Big chocolate flavor. Rich chocolate and thick swirls of sweetened cream cheese share every bite.
- Great texture. Chewy edges, fudgy centers, and pockets of smooth cream cheese keep every square interesting.
- Freezer friendly. Leftovers can be frozen for up to 2 months, so you can bake ahead for a busy week.
- Flexible servings. One 8×8 pan serves 9 to 12 people, depending on how large you cut the squares.
I like to make these for cookouts, potlucks, and quiet Sunday afternoons alike. They look impressive on a platter, and nobody needs to know how quickly they came together.
Recipe tips
Line the pan with foil or parchment before the batter goes in. Once the brownies cool, you can lift the whole batch out in one piece, which makes clean squares much easier.
- Add the chocolate chips. They melt into the batter and help guarantee that fudgy texture.
- Soften the cream cheese. Let the block come to cool room temperature so it blends smoothly instead of leaving lumps.
- Swirl with restraint. Less is more here. Thicker, more noticeable swirls come from less mixing, so drag a sharp knife through the batter in a figure 8 or an S shape and then stop.
- Do not overbake. A toothpick inserted in the center should come out with moist fudgy crumbs, not thin raw batter.
Restraint is the secret to bakery style swirls. A few slow passes with the knife give you bold ribbons of cream cheese, while overmixing turns them into a muddy blur.
Serving and storage
These brownies are lovely slightly warm, at room temperature, or chilled. I usually cut them once they are fully cool and then let everyone choose their own favorite temperature. They are at their best within 2 days of baking.
Leftovers keep in the refrigerator for up to 3 days. For longer storage, wrap them well and freeze for up to 2 months.
A small scoop of vanilla ice cream on a warm square is my favorite way to serve them, though a cold glass of milk is a close second.
Ingredients
This recipe uses two simple mixtures. Gather everything before you start, since the brownie batter comes together quickly once the butter is melted.
Brownie batter
- ½ cup unsalted butter, melted and still warm or hot
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon water
- 2 teaspoons pure vanilla extract
- ⅔ cup unsweetened cocoa powder
- ¾ cup all purpose flour, plus 1 tablespoon, see the notes below
- ½ teaspoon kosher salt
- ½ cup chocolate chips
Cream cheese mixture
- 8 oz block cream cheese, softened
- ½ cup granulated sugar
- 1 tablespoon all purpose flour
- 1 large egg white
- ½ teaspoon pure vanilla extract
Instructions
You will work in two stages: the brownie batter first, then the cream cheese mixture and the swirl. Read through both before you begin so the assembly feels calm and unhurried.
Brownie batter
- Preheat the oven to 350°F with a rack in the center. Line an 8×8 pan with foil or parchment paper, leaving a couple inches of overhang on two sides so you can lift the whole tray of brownies out later. Grease the foil or parchment.
- Combine the granulated sugar and the hot melted butter in a large bowl. Stir briefly, then leave it undisturbed for 5 minutes. The heat from the butter begins to dissolve the sugar, which helps build a shiny, crackly crust, but the sugar will not dissolve completely. After 5 minutes, whisk the butter and sugar vigorously for 30 seconds. Add the eggs, water, and vanilla extract and whisk again for about 30 seconds. Tap the excess batter off the whisk and remove the whisk from the bowl.
- Sprinkle the cocoa powder, flour, and salt over the wet ingredients. Switch to a rubber or silicone spatula and stir until the mixture is glossy and well combined.
- Scoop out about one third of the brownie mixture and set it aside for the swirl layer. Stir the chocolate chips into the remaining brownie batter. Add that batter to the prepared pan and spread it into an even layer. Now make the cream cheese mixture.
Cream cheese mixture and assembly
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Beat in the sugar, then the flour, egg white, and vanilla. Beat just until combined, scraping the sides and bottom of the bowl as needed. Be careful not to overbeat.
- Using two tablespoons, alternate dropping portions of the cream cheese mixture and portions of the reserved brownie batter all over the top of the batter in the pan. Use the tip of a sharp knife to swirl everything together. The brownie batter is thicker than the cream cheese batter, so take your time and move in a figure 8 or a back and forth motion. The two will swirl together. Do not swirl too deep, since you are mostly creating visible swirls in the top layer of brownie and cream cheese.
- Bake for 32 to 37 minutes, until the brownies are mostly set but there is still a slight jiggle in the cheesecake areas. Check doneness with a toothpick. Moist fudgy crumbs and melted chocolate are fine, but you do not want thin raw batter. Be careful not to overbake. If you notice the cheesecake swirls darkening, loosely cover the baking dish with foil for the last 5 minutes or so. Remove from the oven and place on a cooling rack to cool completely, which takes several hours.
I can’t stress this enough: let the brownies cool completely before you slice them. It is the hardest part of the whole recipe, and it is also what gives you clean edges and that dense, fudgy center.
For the neatest squares, chill the cooled brownies briefly, then lift the foil or parchment out of the pan and cut with a sharp knife, wiping the blade between cuts. I keep a tall glass of hot water nearby for that, and it makes a real difference in how the swirls look on the plate.
Notes
The 8×8 baking dish should have straight sides. A dish with angled sides takes longer to bake because the batter depth changes from edge to center.
To measure the flour, whisk it in its container to lighten it, lightly scoop a heaping portion, and level it with the back of a knife. This keeps the flour from packing down and adding too much to the batter.
A December 2022 recipe update changed the flour amount from 1 scant cup to ¾ cup plus 1 tablespoon. The change followed comments that the batter was too thick to swirl, since 1 scant cup can be measured differently from kitchen to kitchen. The recipe was retested with the new amount and works well.
I scoop and level my flour every single time now. It is a small habit that keeps the batter soft enough to swirl beautifully.
Recipe details
Here is the quick summary for planning your bake.
| Detail | Value |
|---|---|
| Prep time | 20 minutes |
| Cook time | 33 minutes |
| Total time | 53 minutes |
| Servings | 12 |
FAQs
Do cream cheese brownies need to be refrigerated?
Yes, cream cheese brownies should be stored in the refrigerator due to the perishable cream cheese layer. They can be kept in an airtight container in the refrigerator for up to 3 days. For longer storage, they can be frozen for up to 2 months.
How do you swirl cream cheese in brownies?
To create distinct swirls, drop alternating spoonfuls of the cream cheese mixture and reserved brownie batter over the base layer. Use the tip of a sharp knife to gently make figure-8 or back-and-forth motions, being careful not to swirl too deep or too much, as over-swirling will muddy the colors together.
Why are my cream cheese brownies dry?
The most common reason for dry cream cheese brownies is overbaking. You should bake them only until the edges are set and the center has a slight jiggle; a toothpick inserted should show moist fudgy crumbs. The brownies will continue to set as they cool, so it is important not to leave them in the oven too long.
Can you use whipped cream cheese for brownies?
No, it is not recommended to use whipped cream cheese for this recipe. Whipped cream cheese has a higher water content and incorporates more air, which can prevent the cream cheese layer from setting properly and may lead to a runny or soupy texture. Always use a standard 8-ounce block of cream cheese that has been softened to room temperature.
Cream Cheese Brownies
Cream Cheese Brownies Some evenings call for a brownie, and some call for cheesecake. These cream cheese brownies refuse to choose.
- Total Time: 53 min
- Yield: 12 1x
Ingredients
Brownie batter
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 all purpose flour, plus 1 tablespoon
½ teaspoon kosher salt
½ cup chocolate chips
Cream cheese mixture
8 oz block cream cheese, softened
½ cup granulated sugar
1 tablespoon all purpose flour
1 large egg white
½ teaspoon pure vanilla extract
Instructions
Brownie batter
1-Preheat oven to 350°F with a rack: Preheat oven to 350°F with a rack in the center of the oven. Line an 8×8 pan with foil or parchment paper, leaving a couple inches of overhang on two sides (this will allow you to lift the whole tray of brownies out of the pan for easy removal). Grease the foil/parchment.
2-Combine granulated sugar and hot butter in: Combine granulated sugar and hot butter in a large bowl. Stir it briefly then allow it to sit undisturbed for 5 minutes. The heat from the butter will begin to dissolve the sugar (this helps make a shiny/crackly crust), the sugar will not fully dissolve. After 5 minutes, whisk the butter and sugar vigorously for 30 seconds. Add eggs, water, and vanilla extract, whisking again for about 30 seconds. Tap all the excess batter off the whisk and remove the whisk from the bowl.
3-Sprinkle cocoa powder, flour, and salt over: Sprinkle cocoa powder, flour, and salt over the wet ingredients. Use a rubber/silicone spatula to stir the mixture until it is glossy and well combined.
4-Scoop out about one third of the: Scoop out about one third of the brownie mixture and set it aside for the swirl layer. Stir the chocolate chips into the remaining brownie batter. Add the batter to the prepared pan and spread into an even layer. Prepare the cream cheese mixture.
Cream cheese mixture
5-Using a hand mixer or stand mixer: Using a hand mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, followed by flour, egg white, and vanilla. Beat until combined, scraping the sides and bottom of the bowl as necessary. Be careful not to overbeat.
6-Using two tablespoons, alternate dropping portions of: Using two tablespoons, alternate dropping portions of cream cheese and portions of the reserved brownie batter all over the top of the batter that is in the pan. Use the tip of a sharp knife to swirl the batter together. The brownie batter will be thicker than the cream cheese batter, just take your time moving in a figure 8 or back and forth motion and they will swirl together. Don’t swirl too deep; you are mostly just making visible swirls in the top layer of brownie and cream cheese.
7-Bake for 32-37 minutes until it is: Bake for 32-37 minutes until it is mostly set but there is still a slight jiggle in the cheesecake areas. You can check doneness with a toothpick; moist fudgy crumbs and melted chocolate are OK. Be careful not to over bake. If you notice your cheesecake swirls darkening you can loosely cover the baking dish with foil for the last 5 minutes or so. Remove from the oven and place on a cooling rack to cool completely (this will take several hours).
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 20 min
- Cook Time: 33 min
- Method: bake
Nutrition
- Calories: 251kcal
- Sugar: 31g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
