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These Cream Cheese Brownies are deliciously rich, creamy and chewy. Luscious cream cheese is swirled together with chocolate brownie batter to create one EPIC dessert.
I’ve made my fair share of brownies before, but Cream Cheese Brownies – that combination is music to my ears! Can you think of anything better? Creamy, luscious cream cheese swirled together with ooey gooey chocolate brownie batter to create the ultimate brownie! Hello perfection!
These brownies are so easy to make and the ingredient list is chock full of pantry staples, making this a luxurious, yet simple recipe! These glorious cream cheese brownies will be gone before you know it, trust me!
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
For the Brownies
- Butter – I used unsalted.
- Sugar – Granulated.
- Flour – Trusty all purpose!
- Cocoa Powder – Essential for that chocolatey goodness.
- Salt – To taste.
- Baking Powder
- Eggs
For the Cream Cheese Swirl
- Cream Cheese – Softened.
- Sugar – Granulated.
- Egg – Large.
- Vanilla Extract
How to make cream cheese brownies
- Preheat Oven: Preheat your oven to 350F. Spray an 8×8″ baking pan with oil and line with parchment paper, allowing some to hang over the edge.
- Make Butter Mixture: Melt the butter in a saucepan over medium heat. Add the sugar, stir, and let the mixture come to a boil. Remove from the heat.
- Combine: Whisk the flour, cocoa, salt, and baking powder in a mixing bowl. Pour the butter mixture into the bowl and whisk everything well to combine. Add the eggs and whisk until smooth. Pour the brownie batter into the prepared baking dish.
- Add Cream Cheese Mixture: Beat the cream cheese swirl ingredients together until smooth. You’ll want to make sure your cream cheese is softened. Spoon the mixture in dollops over the brownie batter. Use a skewer or a knife and drag it through the pan to create swirls.
- Bake and cool: Bake for 20-25 minutes, or until the brownies are set and cooked through. Let the brownies cool in the pan for 10 minutes, then carefully lift them out by holding onto the excess parchment paper hanging over the edge of the pan.
- Cut and serve: Cut into squares, 4 rows by 4 columns, and serve.
Some tips
Here are a few helpful tips to ensure your brownies come out perfect every time!
- Let your eggs come to room temperature, this will ensure your brownies will have a lighter texture and cook more evenly!
- Use a light coloured or shiny pan rather than glass! As a result, this will conduct heat more evenly. Glass or dark coloured pans can cause the edges of your brownies to over-bake or burn.
- Line your pan with parchment paper! Leave a little bit hanging over the sides and spray it with cooking spray. This way when your brownies are done baking, you can simply lift by the edges of the paper to pull out the brownies!
- Bake your brownies in the center of the oven for even baking and wait until the oven has completely preheated. Keep in mind that baking time will vary because every oven is different!
- Remember that your brownies will keep cooking as they cool, if you’re unsure, pull them out a bit earlier and place them on the counter to cool!
How to serve
These cream cheese brownies are good no matter how you spin it! Served on their own, or with a big scoop of vanilla ice cream – you’ll be more than satisfied.
What else can I add to my brownies?
If you really want to add a little more pizazz to these already delicious brownies, try these options:
- Nuts
- Chocolate chips
- M&M’s or Chocolate bar Bits
- Toasted Coconut
- Chocolate or Caramel drizzle
- White Chocolate
- Dried Fruit
- Orange Zest
Leftovers
Store leftover cream cheese brownies in an airtight container (or properly wrapped) in the fridge for 5 to 7 days. It’s best to store them in the fridge rather than on the counter because of the cream cheese swirl!
Freezing
If you choose to freeze your leftover brownies or want to make them in advance for later date, make sure they’re fully cooled down to room temperature before placing them in the freezer!
Placed in a large freezer bag or airtight container, they will last 4-6 months. As long as you let them fully cool before freezing them, you won’t have to worry about them freezing together in a big clump!
Did you like this chocolatey recipe? Try these!
- Chocolate Peanut Butter Cheesecake Pops
- Easy Chocolate Fudge
- The Best Brownies
- Chocolate Zucchini Bread
- Avocado Chocolate Mousse
- Chocolate Swiss Roll Cake
- The Best Chocolate Cake
- Chocolate Cream Cheese Frosting
- German Chocolate Cake
Cream Cheese Brownies
Ingredients
For the Brownies
- 1/2 cup butter unsalted
- 3/4 cup sugar granulated
- 1/2 cup flour all purpose
- 3/4 cup cocoa powder
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon baking powder
- 2 large eggs
For the Cream Cheese Swirl
- 8 ounce cream cheese 1 package, softened
- 1/4 cup sugar granulated
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350F. Spray an 8×8" baking pan with oil and line with parchment paper, allowing some to hang over the edge.
- Melt the butter in a saucepan over medium heat. Add the sugar, stir, and let the mixture come to a boil. Remove from the heat.
- Whisk the flour, cocoa, salt, and baking powder in a mixing bowl. Pour the butter mixture into the bowl and whisk everything well to combine. Add the eggs and whisk until smooth. Pour the brownie batter into the prepared baking dish.
- Beat the cream cheese swirl ingredients together until smooth. You'll want to make your your cream cheese is softened. Spoon the mixture in dollops over the brownie batter. Use a skewer or a knife and drag it through the pan to create swirls.
- Bake for 20-25 minutes, or until the brownies are set and cooked through. Let the brownies cool in the pan for 10 minutes, then carefully life them out by holding onto the excess parchment paper hanging over the edge of the pan.
- Cut into squares, 4 rows by 4 columns, and serve.
Tips & Notes:
- Store leftover cream cheese brownies in an airtight container (or properly wrapped) in the fridge for 5 to 7 days. It’s best to store them in the fridge rather than on the counter because of the cream cheese swirl!
