These marbled cream cheese brownies are my go-to when I want something rich, chocolatey, and just a little indulgent! I make the brownies from scratch with real melted chocolate, then swirl them with a tangy cream cheese topping that tastes like rich cheesecake. This easy dessert is a real crowd-pleaser!
Top Reader Review
OMG i made this and it tasted litterly just like chocolate tuxedo cake ITS AMAZINGGG
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Marbled Cheesecake Brownies
My creamy, chocolate-y cream cheese brownies are always the biggest hit on the dessert table! They’re the perfect combination of fudgy brownies and rich cheesecake, layered together to make every bite a true delight. I made these from scratch to get the absolute best texture, but this recipe can easily be made with a box of brownie mix instead. The thick, cheesecake-style cream cheese topping is what really makes these brownies melt-in-your mouth. Just swirl it into the batter, and you’ll have the most beautiful marbled brownies in no time!
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Get Perfect Cream Cheese Swirls!
Be sure to take the cream cheese out of the fridge 30-60 minutes before baking so it’s completely softened. Gently drop dollops of the cream cheese mixture on top of the brownie batter without pressing down, then swirl with a knife or toothpick. Avoid over-mixing in order to get a distinct marbled brownie look, instead of a blobby mess.
Cream Cheese Brownies Recipe
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
- Hand Mixer
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 room temperature
- 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 room temperature
- ¼ cup granulated sugar
- ½ teaspoon pure vanilla extract
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 1½ cups of semisweet chocolate chips until they are melted.1½ cups semisweet chocolate chips
- Stir in the eggs and vanilla.2 large eggs, ½ teaspoon pure vanilla extract
- Mix in the flour, baking soda, and salt until everything is well combined.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, and sugar. Beat together with a hand mixer until the batter is smooth and creamy.8 ounces cream cheese, 1 large egg, ¼ cup granulated sugar
- Add the vanilla and continue mixing until there aren’t any lumps.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
- For the easiest removal, line the pan with aluminum foil or parchment paper and spray it with cooking spray.
- Melting butter with water and sugar helps dissolve the sugar and gives a glossy, fudgy brownie texture.
- Measure the flour using the spoon-and-level method to avoid making these brownies too cakey.
- Try adding a teaspoon or 2 of espresso powder to the brownie batter to deepen the chocolate flavor.
- Drop cream cheese dollops lightly on top—don’t press them into the batter, or the swirls may sink.
- For thicker swirls, dollop the cream cheese on top and gently swirl in an S or figure-8 shape with a knife. Start at the center and work outward in gentle circular motions to avoid overmixing the cream cheese into the chocolate.
- Use the toothpick method to check the doneness of the brownies. If the toothpick comes out clean after being inserted into the middle of the brownies, they are fully cooked! If not, add another 5 minutes of bake time before trying again.
- For extra fudgy brownies, the toothpick may come out slightly sticky in the center. This is okay and will firm up once chilled.
- 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! It also makes it easier to cut these brownies cleanly.
- Use a sharp knife wiped clean between slices for perfect squares after chilling.
How to Make Marbled Cream Cheese Swirl Brownies Step-by-Step
Prep the Pan: Preheat your oven to 350°F. Bring the eggs and cream cheese to room temperature for 30-60 minutes before beginning so they mix more evenly. Line an 8×8-inch square baking pan with aluminum foil or parchment paper for easy removal, then spray with nonstick spray. Set aside while you prepare the batter.
Boil the Butter: 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 boil. Melting the butter with water and sugar helps dissolve the sugar and gives a glossy, fudgy brownie texture.
Melt the Chocolate: Once boiling, remove from the heat and stir in 1½ cups of semisweet chocolate chips until they are melted. The warm butter mixture will gently melt the chocolate, ensuring it turns out nice and smooth (not gritty!).
Add the Eggs: Let the mixture cool slightly before stirring in 2 large room-temperature eggs and ½ teaspoon of vanilla extract. It’s important to let the mixture cool slightly so you don’t scramble the eggs when you add them. Mix quickly and vigorously to help the temperature equalize.
Mix the Batter: Mix in ⅔ cup of all-purpose flour, ¼ teaspoon of baking soda, and ½ teaspoon of kosher salt until everything is well combined. I recommend measuring the flour using the spoon-and-level method for the best texture. If you add too much flour, these brownies will turn cakey. Optionally, you can add 1-2 teaspoons of espresso powder here for an even richer chocolate flavor.
Pour the Batter: Pour the batter into the prepared pan and spread out into an even layer so it bakes evenly. Set aside while you make the cream cheese mixture.
Make the Cheesecake Topping: To a large bowl, add 8 ounces (1 brick) of room-temperature cream cheese, 1 large room-temperature egg, and ¼ cup of granulated sugar. Beat, using a hand mixer, until the batter is smooth and creamy. Add in ½ teaspoon of vanilla extract and continue mixing until there are no lumps.
Dollop the Cream Cheese: Using a spoon, drop dollops of the cream cheese mixture all over the top of the brownie batter. Drop cream cheese dollops lightly on top and don’t press them into the batter, or the swirls may sink.
Swirl the Cream Cheese: Using a toothpick, skewer, or knife, swirl around the top, creating a marbled pattern. I like to do this by running the toothpick up and down in one direction. For a more free-form look, go back and forth as well. Start at the center and work outward in gentle circular motions to avoid overmixing the cream cheese into the chocolate.
Bake the Brownies: Bake your swirled cream cheese brownies in the preheated oven for 30 minutes, or until the center is set. You can test them for doneness with a toothpick–it should come out clean or with just a few moist crumbs. 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 with a sharp knife for clean cuts.
How to Store, Freeze, and Reheat
Store leftover cream cheese swirl 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.
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