Introduction

Cream Cheese Brownies combine the rich, fudgy texture of classic brownies with a tangy, creamy swirl of cheesecake. This delightful treat offers a perfect balance of chocolate and cream cheese, making it an irresistible dessert for any occasion.

Two thick square brownies are stacked on top of each other on a white marbled surface. Each brownie has three visible layers: a dark brown base layer with a dense and moist texture filled with melted chocolate chunks, a middle creamy white layer that looks smooth and soft, and a top layer with a swirled mix of dark chocolate and white cream, creating a marbled effect. Around the brownies, there are a few scattered chocolate chips and a knife with chocolate residue on the blade. The photo is sharp with natural lighting, showing the rich texture of the brownies clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Preheat your oven to 350°F and position a rack in the center. Line an 8×8 inch pan with foil or parchment paper, leaving an overhang on two sides for easy removal. Grease the foil or parchment.
Step 2: In a large bowl, combine the granulated sugar with the warm melted butter. Stir briefly and let it sit undisturbed for 5 minutes to begin dissolving the sugar.
Step 3: After 5 minutes, whisk the butter and sugar vigorously for 30 seconds. Add the eggs, water, and vanilla extract, whisking again for about 30 seconds. Remove the whisk and tap off excess batter.
Step 4: Sprinkle the cocoa powder, flour, and salt evenly over the wet ingredients. Use a rubber or silicone spatula to fold the mixture until glossy and well combined.
Step 5: Scoop out about one third of the brownie batter and set it aside for the swirl. Stir the chocolate chips into the remaining batter and spread it evenly in the prepared pan.
Step 6: For the cream cheese mixture, beat the softened cream cheese until smooth using a hand mixer or stand mixer. Add sugar, flour, egg white, and vanilla, beating until combined but do not overbeat. Scrape the bowl sides and bottom as needed.
Step 7: Using two tablespoons, alternate dropping portions of cream cheese mixture and reserved brownie batter on top of the brownie layer in the pan. Use the tip of a sharp knife to gently swirl them together in a figure-8 or back-and-forth motion, being careful not to swirl too deeply.
Step 8: Bake for 32–37 minutes until mostly set with a slight jiggle in the cheesecake areas. A toothpick inserted should come out with moist fudgy crumbs but not raw batter. If cheesecake swirls begin to darken, loosely cover with foil for the last 5 minutes of baking.
Step 9: Remove from oven and cool completely on a rack, which may take several hours. Use the foil or parchment overhang to lift the brownies from the pan before slicing.

Tips & Variations

For a stronger chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa.
Substitute mini chocolate chips for regular chips for more even distribution.
Allow the brownies to rest overnight for the flavors to develop fully and the texture to set.
Add chopped nuts or swirl in raspberry jam for a fruity twist.

Storage

Store brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze wrapped brownies for up to 3 months. To reheat, let thaw at room temperature and warm briefly in the microwave for 10–15 seconds if desired.

How to Serve

The image shows several square brownies with two visible layers: a dark brown, dense chocolate base and a creamy white cheesecake layer on top. The top layer features an artistic swirl pattern, mixing the dark chocolate and white cheesecake in curved, marbled lines, giving a textured, rich look. The brownies are placed on a white marbled surface. Some chocolate chips are scattered around the brownies, adding small dark spots on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of the block style?

Yes, but ensure it is softened. The block style provides a firmer texture that works best in the cheesecake swirl.

How can I tell when the brownies are done?

The brownies should be mostly set with a slight jiggle in the cream cheese areas. A toothpick inserted will come out with moist, fudgy crumbs but no wet batter.