If you’re craving a rich, decadent dessert, then you need to make these Cream Cheese Brownies! Chocolate-y homemade brownies are topped with a swirl of cream cheese for extra deliciousness.
What’s in this Cream Cheese Brownie Recipe?
Simply swirling cream cheese on top of perfectly fudgy brownies elevates them to a whole new level of deliciousness.
- Sugar: Sweetens the brownies and the cream cheese swirl.
- 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: Helps give the brownies structure.
- Baking Soda: Gives the brownies just a bit of lift so they’re not weighed down by the cream cheese.
- Salt: Enhances the chocolatey flavor.
- Cream Cheese: Adds rich tanginess and creaminess, making these brownies irresistible!
Pro Tip: Try adding a teaspoon or 2 of espresso powder to the brownie batter to deepen the chocolate flavor.
Variations on Brownies with Cream Cheese
There are plenty of variations you can try with these easy cream cheese brownies!
- For chocolate chip cream cheese brownies, stir whole chocolate chips into the batter.
- For nutty cream cheese brownies, try tossing in a handful of chopped walnuts to the brownie batter!
- For pumpkin cream cheese brownies, alternate the cream cheese with swirls of pumpkin brownie filling.
- For peanut butter cream cheese brownies, alternate the cream cheese with swirls of peanut butter (mixed with a little bit of powdered sugar to sweeten).
- For lemon cream cheese brownies, add some lemon extract or lemon zest to the cream cheese mixture.
- For cherry, strawberry, or raspberry cream cheese brownies, alternate the cream cheese with swirls of jam.
These brownies are definitely fudgy. However, you can make them cakey by adding more leavening and flour, or simply follow my cakey brownies recipe and swirl the cream cheese mixture into those.
If you want to start with a mix, make 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.
Despite the cream cheese topping, you really don’t need to refrigerate them–at first. They are fine at room temp for a couple of days, but after that, they are best kept in the fridge.
For this recipe, you’ll want to chill the brownies before cutting. 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.
To keep these brownies soft and moist, make sure to store them in an airtight container. You can add a slice of bread to increase the moisture and soften the brownies even more.
How to Store
These brownies can be stored at room temperature up to 2 days. After that, they can be moved to the fridge to keep them a couple extra days (4 days total).
I prefer to keep them in the fridge from the start, but that’s optional. They’re pretty tasty when served chilled, at room temp, or even heated up.
How to Freeze
To freeze cream cheese brownies, you’ll first need to allow them to cool fully. I recommend keeping it as one whole piece, instead of cutting them into bars.
Wrap it tightly with foil or plastic wrap (a double layer is even better), and place it in the freezer. They’ll stay fresh for up to 3 months.
When you’re ready to enjoy the cream cheese brownies, let them thaw at room temperature for a few hours before cutting into bars.
Serving Suggestions
Serve these cream cheese brownies with vanilla ice cream, cheesecake ice cream, mint chocolate chip ice cream, or even pumpkin pie ice cream! Add a drizzle of hot fudge sauce, caramel sauce, dulce de leche, or a dollop of marshmallow fluff!
More Brownie Recipes We Love
- Fudgy Brownies
- Caramel Brownies
- Cakey Brownies
- Espresso Brownies
- Peppermint Brownies
- Pumpkin Brownies
- Christmas M&M Brownies
- Cosmic Brownies
Swirled Cream Cheese Brownies Recipe
Ingredients
For the Brownies
- ½ cup granulated sugar 100 grams
- 2 tablespoons unsalted butter 28 grams (¼ stick)
- 2 tablespoons water 28 grams
- 1½ cups semisweet chocolate chips 255 grams
- 2 large eggs 100 grams
- ½ teaspoon pure vanilla extract 2 grams
- ⅔ cup all-purpose flour 80 grams
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
For the Cream Cheese Swirl
- 8 ounces cream cheese 227 grams, softened (1 brick)
- 1 large egg 50 grams
- ¼ cup granulated sugar 50 grams
- ½ teaspoon pure vanilla extract 2 grams
Equipment
- Kitchen Scale (optional)
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. 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. Pour the batter into the prepared pan. Set aside.½ cup granulated sugar, 2 tablespoons unsalted butter, 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
- To a large bowl, add the cream cheese, egg, vanilla, and sugar. Mix, with a hand mixer, until the batter is smooth and creamy. 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.8 ounces cream cheese, 1 large egg, ¼ cup granulated sugar, ½ teaspoon pure vanilla extract
Notes
- For the easiest removal, line the pan with foil and spray it with cooking spray.
- 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 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