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Cream Cheese Swirled Brownies Recipe

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★★★★★

4.7 from 91 reviews

Deliciously rich and fudgy cream cheese brownies featuring a decadent chocolate base swirled with a smooth, tangy cream cheese layer. This easy-to-make dessert offers a perfect balance of bittersweet cocoa and creamy cheesecake, baked to a shiny crackly crust and satisfying moist center.

Ingredients

Scale

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 plus 1 tablespoon all-purpose flour
  • 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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and position an oven rack in the center. Line an 8×8 inch baking pan with foil or parchment paper, leaving a couple of inches of overhang on two sides for easy removal later. Grease the foil or parchment paper thoroughly.
  2. Mix Wet Ingredients: In a large bowl, combine 1 cup granulated sugar with the warm melted butter. Stir briefly and then let the mixture sit undisturbed for 5 minutes to allow the sugar to begin dissolving, contributing to a shiny crust. After 5 minutes, whisk vigorously for 30 seconds. Add the 2 eggs, 1 tablespoon water, and 2 teaspoons vanilla extract, whisking again for about 30 seconds until well combined.
  3. Add Dry Ingredients: Sprinkle ⅔ cup cocoa powder, ¾ cup plus 1 tablespoon all-purpose flour, and ½ teaspoon kosher salt over the wet mixture. Use a rubber spatula to gently fold and stir until the batter is glossy and fully combined without overmixing.
  4. Prepare Base Layer: Scoop out about one third of the brownie batter and set it aside for the swirl. Stir ½ cup chocolate chips into the remaining brownie batter, then spread this batter evenly into the prepared pan.
  5. Make Cream Cheese Mixture: Using a hand mixer or stand mixer with the paddle attachment, beat 8 oz softened cream cheese until smooth. Beat in ½ cup granulated sugar, 1 tablespoon flour, 1 egg white, and ½ teaspoon vanilla extract until combined and smooth, scraping sides as needed. Avoid overbeating to prevent air bubbles.
  6. Create Swirls: Using two spoons, alternate dropping dollops of cream cheese mixture and the reserved brownie batter over the chocolate chip brownie layer. Using the tip of a sharp knife, gently swirl the two batters together in a figure-8 or back-and-forth motion, creating visible marbled swirls on top without deeply mixing the layers.
  7. Bake and Cool: Bake in the preheated oven for 32-37 minutes until the brownies are mostly set but the cream cheese areas still have a slight jiggle. Insert a toothpick to check doneness; moist crumbs and melted chocolate are acceptable. To prevent overbaking or browning of the cream cheese swirls, tent loosely with foil in the last 5 minutes if needed. Remove from oven and cool completely on a wire rack before lifting out using the foil overhang. Cooling takes several hours to set fully.

Notes

  • Use room temperature cream cheese for easiest mixing and smooth texture.
  • The 8×8 inch pan size is essential for the correct thickness and baking time.
  • The slight jiggle in the cream cheese swirls during baking is important to avoid overbaking and drying out the cheesecake layer.
  • Cooling completely before cutting ensures cleaner slices and better texture.
  • For a shiny crackly top on brownies, letting the sugar dissolve in hot butter is key.
  • If foil or parchment paper isn’t available, grease and flour the pan well to prevent sticking.

Keywords: cream cheese brownies, chocolate swirl brownies, fudgy brownies, cheesecake brownies, dessert recipe

Find it online: https://tastewithamy.com/cream-cheese-swirled-brownies-recipe/