When I’m craving something rich and decadent, I make these cream cheese brownies. I topped homemade fudgy brownies with a creamy and tangy cream cheese swirl to create an insanely delicious dessert! I love that these brownies are easy to make with just 9 ingredients in under an hour– perfect for late-night chocolate cravings!
These cream cheese brownies are the perfect brownie and cheesecake hybrid dessert. I found that simply swirling cream cheese on top of perfectly fudgy brownies elevates them to a whole new level of deliciousness. The tangy cream cheese balances the rich and decadent brownies, creating a truly perfect dessert!
What’s in This Cream Cheese Brownie Recipe?
- Sugar: Granulated sugar sweetens the brownies and the cream cheese swirl.
- Butter: Unsalted butter adds richness, fat, and flavor to the brownies.
- Chocolate Chips: Melt to create a rich chocolate base for these brownies– no cocoa powder needed!
- Eggs: Add richness and structure to the brownies and cream cheese swirl.
- Vanilla Extract: Enhances the chocolatey flavor of the brownies and the tangy flavor of the cream cheese.
- Flour: All-purpose flour gives the brownies structure.
- Baking Soda: Gives the brownies just a bit of lift so they’re not weighed down by the cream cheese.
- Salt: Kosher salt enhances the chocolatey flavor.
- Cream Cheese: Adds rich tanginess and creaminess, making these brownies irresistible!
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How to Store
Store leftover cream cheese brownies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying chilled, at room temperature, or heated in the microwave.
Tips for Success
- For the easiest removal, line the pan with foil and spray it with cooking spray.
- These brownies are definitely fudgy in texture. However, I have found that I can make them cakey by adding more leavening and flour. You can also simply follow my cakey brownies recipe and swirl the cream cheese mixture into those.
- Try adding a teaspoon or 2 of espresso powder to the brownie batter to deepen the chocolate flavor.
- If you want to start with a mix, make it according to the box instructions, and pour batter into the pan. Then make the cream cheese mixture as directed in the recipe card to top them off.
- Use the toothpick method to check the doneness of the brownies. If the toothpick comes out clean after being inserted to the middle of the brownies, they are fully cooked! If not, add another 5 minutes of bake time before trying again.
- As tempting as it may be, don’t skip the cooling and chilling steps in this recipe. The cream cheese needs that time to set!
- I recommend chilling the brownies before cutting them. This allows the cream cheese to set so everything stays together. It’ll be easier to cut into clean, even pieces once they’ve cooled.
Top Reader Review
- “OMG i made this and it tasted literally just like chocolate tuxedo cake ITS AMAZINGGG” -Isabella Lu
Cream Cheese Brownies Recipe
Ingredients
For the Brownies
- ½ cup granulated sugar
- 2 tablespoons unsalted butter (¼ stick)
- 2 tablespoons water
- 1½ cups semisweet chocolate chips
- 2 large eggs
- ½ teaspoon pure vanilla extract
- ⅔ cup all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
For the Cream Cheese Swirl
- 8 ounces cream cheese room temperature (1 brick)
- 1 large egg
- ¼ cup granulated sugar
- ½ teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
- Hand Mixer
Instructions
- Preheat oven to 350°F. Prepare an 8×8 square baking pan with a nonstick baking spray. The pan can also be lined with foil and sprayed for easier removal. Set aside.
- In a medium saucepan set over medium heat and stirring frequently, cook the sugar, butter, and water until it reaches a boiling point.½ cup granulated sugar, 2 tablespoons unsalted butter, 2 tablespoons water
- Once boiling, remove from the heat and stir in the chocolate chips until they are melted. Stir in the eggs and vanilla. Mix in the flour, baking soda, and salt until everything is well combined.1½ cups semisweet chocolate chips, 2 large eggs, ½ teaspoon pure vanilla extract, ⅔ cup all-purpose flour, ¼ teaspoon baking soda, ½ teaspoon kosher salt
- Pour the batter into the prepared pan. Set aside.
- To a large bowl, add the cream cheese, egg, vanilla, and sugar. Mix, with a hand mixer, until the batter is smooth and creamy.8 ounces cream cheese, 1 large egg, ¼ cup granulated sugar, ½ teaspoon pure vanilla extract
- Using a spoon, drop dollops of the cream cheese mixture all over the top of the brownie batter.
- Using a toothpick, skewer, or knife, swirl around the top creating a pattern of swirls.
- Bake for 30 minutes, or until the center is set. Allow the bars to cool on the counter until you can move them into the fridge. Chill for 1-2 hours to allow the bars to set before cutting.
Notes
How to Make Cream Cheese Brownies Step-by-Step
Prep the Pan: Preheat your oven to 350°F. Prepare an 8×8 square baking pan with a nonstick baking spray. The pan can also be lined with foil and sprayed for easier removal. Set aside.
Boil the Sugar: In a medium saucepan set over medium heat and stirring frequently, cook ½ cup of granulated sugar, 2 tablespoons of unsalted butter, and 2 tablespoons of water until it reaches a boiling point.
Mix the Batter: Once boiling, remove from the heat and stir in 1½ cups of semisweet chocolate chips until they are melted. Stir in 2 large eggs and ½ teaspoon of vanilla. Mix in ⅔ cup of all-purpose flour, ¼ teaspoon of baking soda, and ½ teaspoon of salt until everything is well combined.
Pour the Batter: Pour the batter into the prepared pan. Set aside.
Beat the Cream Cheese: To a large bowl, add 8 ounces (1 brick) of cream cheese, 1 large egg, ½ teaspoon of vanilla, and ¼ cup of granulated sugar. Mix, with a hand mixer, until the batter is smooth and creamy.
Dollop the Cream Cheese: Using a spoon, drop dollops of the cream cheese mixture all over the top of the brownie batter.
Swirl the Cream Cheese: Using a toothpick, skewer, or knife, swirl around the top creating a pattern of swirls.
Bake the Brownies: Bake for 30 minutes, or until the center is set. Allow the bars to cool on the counter until you can move them into the fridge. Chill for 1-2 hours to allow the bars to set before cutting.
I just made these brownies. Please pray they cook well and come out beautiful. OMG THESE WERE SO GOOD. I HAVE MADE TWO BATCHES THE 2ND ONE BETTER THAN THE FIRST. ITS A KEEPER!# THANKS SO MUCH!!
I made this alone, and I’m 11,Its super easy and fun to make, I’m hoping it tastes just as delisious as it smells!!
OMG i made this and it tasted litterly just like chocolate tuxedo cake ITS AMAZINGGG