Cream Cheese Brownies are pure decadence! Homemade brownie batter and sweetened cream cheese are layered and swirled together before being baked to perfection in just thirty minutes. Perfect for parties, potlucks, and all other times you need a sinfully sweet treat!
- Why We Love This Cream Cheese Brownie Recipe
- Variations on Brownies with Cream Cheese
- How to Store
- How to Freeze
- Serving Suggestions
- More Brownie Recipes We Love
- Cream Cheese Brownies Recipe
- Email This Recipe
- Recommended Equipment
- Becky’s tips
- Nutrition Information
- How to Make Cream Cheese Brownies Step by Step
Why We Love This Cream Cheese Brownie Recipe
Trust me, homemade brownies are so much better than boxed mix! This recipe is made from scratch and with a whole lot of love from simple ingredients.
- Chocolatey. With melted chocolate chips and cocoa powder, these brownies have a one-two punch of chocolate.
- Tangy. The cream cheese mixture adds a balancing tanginess to the brownies that cuts their sweetness and richness.
- Fudgy. These brownies are dense, rich, and delish!
Variations on Brownies with Cream Cheese
There are so many fun ways to change up these brownies. Try stirring whole chocolate chips (or cream cheese chips) into the batter for even more flavor. Or toss in a handful of chopped walnuts for crunch.
Swirl some peanut butter or Nutella mixed with powdered sugar into the cream cheese mixture for fun flavor and a marbling effect, or try swirling in some fruit jam or lemon curd.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store
Store leftover cream cheese brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Enjoy cold, at room temperature, or gently heated in the microwave.
How to Freeze
Freeze cream cheese brownies in an airtight container for up to 3 months. Let thaw in the refrigerator before enjoying.
Brownies with cream cheese swirled so perfectly on top are equal parts pretty and scrumptious! With a dessert like this, I like to serve them (and show them off) are parties and potlucks with my favorite red velvet ice cream or white chocolate mousse. A smear of peanut butter fluff spread is so tasty on top!
These brownies should come out fudgy rather than cakey. They have a relatively high fat-to-flour ratio, and they do not have any added leavening agents.
I have not tested this recipe with a boxed mix, but you are welcome to try it!
You can use low-fat cream cheese in place of regular cream cheese, but I do not recommend using fat-free cream cheese.
The center of your brownies should be chewy and moist, but not necessarily gooey. You want to make sure that the batter is cooked and not still raw in the center before removing them from the oven.
You can leave these brownies at room temperature for up to 2 days, but after that, you’ll need to refrigerate them to preserve their freshness.
More Brownie Recipes We Love
- Cosmic Brownies
- Peanut Butter Brownies
- Ferrero Rocher Brownies
- Best Gluten Free Brownies
- Caramel Cream Cheese Brownies
- Strawberry Brownies
- Pumpkin Brownies
How to Make Cream Cheese Brownies Step by Step
Prep: Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray; set aside.
Melt the Chocolate: In a double boiler set over low heat, melt 1 cup of semisweet chocolate chips and ½ cup of unsalted butter, stirring occasionally, until smooth.
Add the Cocoa: Remove the pot from the heat and whisk in ¼ cup unsweetened cocoa powder, then set it aside to cool for 10 minutes.
Sweeten the Chocolate: Whisk in 1 cup of granulated sugar and ¼ cup of brown sugar and stir until completely combined. Add 3 large eggs and whisk well.
Make the Batter: Stir in 1½ teaspoons of pure vanilla extract and ½ teaspoon of kosher salt, then fold in 1 cup of all-purpose flour until just combined. Set aside and prepare the cream cheese topping.
Beat the Cream Cheese: Place 8 ounces (1 brick) of cream cheese and ¼ cup of granulated sugar in a medium bowl, and use a hand mixer to beat until it’s combined and creamy, about 2 minutes.
Add the Egg: Add 1 large egg and ½ teaspoon of pure vanilla extract, beating until well combined.
Swirl the Brownies: Pour the brownie batter into the prepared pan, reserving about ¼ cup and setting it aside. Pour the cream cheese mixture over the brownie batter. Drop the remaining brownie batter over the cream cheese layer, then use a knife to swirl the layers together.
Bake the Brownies: Bake for 30-40 minutes, or until the center is set and a toothpick inserted comes out mostly clean with only a few fudgy crumbs. Allow the brownies to cool completely before cutting and serving.