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closeup overhead view of a pile of cream cheese brownies on a white plate.

Cream Cheese Brownies Recipe

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 16 brownies
Calories: 227kcal
Author: Becky Hardin
Marbled cream cheese brownies made from scratch (or use a boxed mix), swirled with a tangy cheesecake topping. This easy dessert is a real crowd-pleaser!
Print Recipe
US Customary - Metric

Equipment

  • Kitchen Scale (optional)
  • 8x8 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 8x8 square baking pan with a nonstick baking spray. The pan can also be lined with foil and sprayed for easier removal. Set aside.
    a square baking pan lined with foil and sprayed with nonstick spray.
  • 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
    melted sweetened butter in a saucepan.
  • Once boiling, remove from the heat and stir in 1½ cups of semisweet chocolate chips until they are melted.
    1½ cups semisweet chocolate chips
    adding chocolate chips to melted butter in a saucepan.
  • Stir in the eggs and vanilla.
    2 large eggs, ½ teaspoon pure vanilla extract
    adding two eggs to melted chocolate and butter in a saucepan.
  • 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
    adding flour, baking soda, and salt to wet ingredients for brownies in a saucepan.
  • Pour the batter into the prepared pan. Set aside.
    brownie batter spread out in a foil-lined baking pan.
  • 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
    cream cheese, sugar, and an egg in a glass bowl.
  • Add the vanilla and continue mixing until there aren't any lumps.
    ½ teaspoon pure vanilla extract
    beaten sweetened cream cheese in a bowl.
  • Using a spoon, drop dollops of the cream cheese mixture all over the top of the brownie batter.
    dollops of sweetened cream cheese over brownie batter in a foil-lined baking pan.
  • Using a toothpick, skewer, or knife, swirl around the top creating a pattern of swirls.
    cream cheese swirl brownies in a foil-lined baking pan before baking.
  • 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.
    freshly baked cream cheese brownies in a foil-lined baking pan.

Video

Notes

*For an even fudgier base, using good-quality baking chocolate or a chopped chocolate bar.
Tips:
  • 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.
Use Boxed Mix: Prepare a standard box of your favorite brownie mix 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.
Storage: Store 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. 

Nutrition

Serving: 1brownie | Calories: 227kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 148mg | Potassium: 132mg | Fiber: 1g | Sugar: 16g | Vitamin A: 287IU | Calcium: 30mg | Iron: 1mg