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side view of 3 stacked cream cheese brownies.

Cream Cheese Brownies Recipe

Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 16 brownies
Calories: 288kcal
Author: Becky Hardin
Cream Cheese Brownies are fudgy homemade treats that are swirled with sweetened cream cheese. They're easy to make and even easier to love!
Step-by-step photos can be seen below the recipe card.
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Equipment

Ingredients

  • 1 cup semisweet chocolate chips 170 grams
  • ½ cup unsalted butter 113 grams, room temperature and cut into quarters (1 stick)
  • ¼ cup unsweetened cocoa powder 21 grams
  • 1 cup granulated sugar 200 grams
  • ¼ cup brown sugar 53 grams
  • 3 large eggs 150 grams, room temperature
  • 1½ teaspoons pure vanilla extract 6 grams
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour 120 grams

CREAM CHEESE TOPPING

  • 8 ounces cream cheese 227 grams, room temperature (1 brick)
  • ¼ cup granulated sugar 50 grams
  • 1 large egg 50 grams, room temperature
  • ½ teaspoon pure vanilla extract 2 grams

Instructions

  • Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray; set aside.
    overhead view of ingredients for cream cheese brownies.
  • In a double boiler set over low heat, melt chocolate chips and butter, stirring occasionally, until smooth.
    1 cup semisweet chocolate chips, ½ cup unsalted butter
    melted chocolate and butter in a glass bowl with a whisk.
  • Remove the pot from the heat and whisk in the cocoa powder, then set it aside to cool for 10 minutes.
    ¼ cup unsweetened cocoa powder
    cocoa powder added to melted chocolate in a glass bowl with a whisk.
  • Whisk in the sugars and stir until completely combined. Add the eggs and whisk well.
    1 cup granulated sugar, ¼ cup brown sugar, 3 large eggs
    eggs added to sugar and chocolate mixture in a glass bowl with a whisk.
  • Stir in the vanilla and salt, then fold in the flour until just combined. Set aside and prepare the cream cheese topping.
    1½ teaspoons pure vanilla extract, ½ teaspoon kosher salt, 1 cup all-purpose flour
    brownie batter in a glass bowl with a wooden spoon.
  • Place the cream cheese and sugar in a medium bowl, and use a hand mixer to beat until it’s combined and creamy, about 2 minutes.
    8 ounces cream cheese, ¼ cup granulated sugar
    whipped cream cheese in a glass bowl with a hand mixer.
  • Add the egg and vanilla extract, beating until well combined.
    1 large egg, ½ teaspoon pure vanilla extract
    egg and vanilla added to whipped cream cheese in a glass bowl with a hand mixer.
  • 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.
    swirled cream cheese mixture and brownie batter in a square pan.
  • 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.
    baked cream cheese brownies in a square pan.
  • Allow the brownies to cool completely before cutting and serving.

Video

Notes

  • You can substitute 6 ounces of your favorite chopped chocolate in place of the chocolate chips.
  • You can use an equal amount of vegetable oil in place of the butter.
  • Try experimenting with the cocoa powder. Use natural for a more natural taste, Dutch-process for a smoother taste, or black cocoa for a rich, Oreo-like taste.
  • You can use low-fat cream cheese in place of regular cream cheese, but I do not recommend using fat-free cream cheese. 
  • Make sure the cheese is at room temperature so that it combines easily and doesn't clump.
  • Use brick cream cheese, not the kind that comes in a tub.
  • Line the baking pan with foil or parchment for easy removal.
  • Scoop and level your flour (or use a scale) for the best results. Too much flour will lead to cakier brownies.
  • To get pretty swirls, dollop the brownie mixture randomly on top of the cream cheese layer, then drag a knife or toothpick through in a figure-8 or S-shaped motion.
Storage: Store cream cheese brownies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1brownie | Calories: 288kcal | Carbohydrates: 33g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 136mg | Potassium: 134mg | Fiber: 2g | Sugar: 24g | Vitamin A: 433IU | Calcium: 35mg | Iron: 2mg