Cream Cheese Brownies
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.
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 tsp salt or to taste
- 1/2 tsp baking powder
- 2 large eggs
For the Cream Cheese Swirl
- 8 oz cream cheese 1 package, softened
- 1/4 cup sugar granulated
- 1 large egg
- 1/2 tsp vanilla extract
Preheat your oven to 350F. Spray an 8x8" 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.
- 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!
Calories: 185kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 183mg | Potassium: 114mg | Fiber: 1g | Sugar: 13g | Vitamin A: 418IU | Calcium: 33mg | Iron: 1mg