Introduction

Cream cheese brownies combine rich, fudgy chocolate with a tangy, creamy swirl that’s simply irresistible. This dessert offers the best of both worlds—a dense brownie base with a smooth cream cheese topping. Perfect for any chocolate lover looking to elevate their baking.

The image shows two stacked brownie squares with two thick layers each. The bottom layer is dark brown, dense, and fudgy with visible chunks of melted chocolate chips. The top layer is creamy white with swirls of dark brown chocolate, creating a marbled effect. The brownies have a slightly moist texture with some chocolate oozing out near the edges. There are scattered chocolate chips and a knife with a bit of chocolate on a white marbled surface around the brownies. The background is softly blurred with a light neutral tone. 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
1 tablespoon all-purpose flour
1 large egg white
½ teaspoon pure vanilla extract

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 overhang on two sides for easy removal. Grease the lining well.
Step 2: In a large bowl, combine 1 cup granulated sugar with the warm melted butter. Stir briefly then let sit undisturbed for 5 minutes to begin dissolving the sugar.
Step 3: After 5 minutes, whisk the butter and sugar vigorously for about 30 seconds. Add in eggs, water, and 2 teaspoons vanilla extract, whisking for another 30 seconds. Remove the whisk, tapping off excess batter.
Step 4: Sprinkle the cocoa powder, ¾ cup plus 1 tablespoon flour, and salt over the wet ingredients. Use a rubber spatula to gently fold until glossy and fully combined.
Step 5: Scoop out about one third of this brownie batter and set it aside for the swirl layer. Stir the chocolate chips into the remaining batter, then spread this into the prepared pan in an even layer.
Step 6: For the cream cheese mixture, beat the softened cream cheese until smooth. Add ½ cup sugar, 1 tablespoon flour, egg white, and ½ teaspoon vanilla extract. Beat until combined, scraping the bowl as needed. Avoid overbeating.
Step 7: Using two tablespoons, alternate dropping spoonfuls of the cream cheese mixture and the reserved brownie batter evenly over the top of the brownie layer in the pan.
Step 8: Use the tip of a sharp knife to gently swirl the cream cheese and brownie batters together, moving in figure 8 or back-and-forth motions. Swirl just enough to create visible patterns without mixing thoroughly.
Step 9: Bake for 32-37 minutes until mostly set but still slightly jiggly in the cream cheese swirls. Check with a toothpick; moist crumbs and melted chocolate are fine. To prevent overbrowning of the swirls, cover loosely with foil for the last 5 minutes if needed.
Step 10: Remove from oven and place on a cooling rack. Let cool completely before lifting the brownies out using the foil or parchment overhang. Cooling will take several hours but results in the best texture.

Tips & Variations

For a richer flavor, use bittersweet chocolate chips or add a splash of espresso powder to the brownie batter.
Be sure the cream cheese is fully softened to avoid lumps in the swirl mixture.
Use parchment paper instead of foil for easier peeling and no metallic taste.
Try adding chopped nuts like walnuts or pecans for extra texture.

Storage

Store the brownies covered at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm individual pieces in the microwave for 10-15 seconds to soften the cream cheese swirl without drying out the brownie.

How to Serve

The image shows square brownie pieces with two layers: a thick, dark brown chocolate base with a moist texture, and a creamy white cheesecake layer on top. The top layer is beautifully swirled with dark chocolate, creating a marbled effect with both smooth and slightly textured patterns. The brownies are placed on a white marbled surface, with some chocolate chips scattered in between. The edges of the brownies are sharp and the swirls vary in size and shape across each piece. 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 the swirl?

Low-fat cream cheese can be used, but it may affect the texture, making the swirl less creamy and a bit more watery. Full-fat cream cheese works best for a rich, smooth swirl.

Do I have to use the reserved brownie batter for the swirl?

Using the reserved brownie batter mixed with the cream cheese swirl helps balance flavor and texture. You can swirl the cream cheese mixture alone, but including some brownie batter creates a more attractive marbled effect and richer taste.