These Cream Cheese Brownies are the perfect mashup of fudgy chocolate richness and tangy creaminess. I swirl a luscious cream cheese layer into a dense, chocolate brownie batter to create a marbled dessert that looks as stunning as it tastes. Whether for a bake sale, potluck, or just a night in, these brownies always disappear fast.
Why You’ll Love This Recipe
I love how these brownies deliver on both texture and flavor. The brownie base is intensely chocolatey and moist, while the cream cheese swirl adds a creamy, slightly tangy contrast that cuts through the richness. I don’t need any fancy ingredients, and the visual appeal of the marbled top makes them feel extra special. They’re also easy to slice and store, which is great when I want to make them ahead.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Unsalted butter
-
Granulated sugar
-
Eggs
-
Vanilla extract
-
Unsweetened cocoa powder
-
All-purpose flour
-
Salt
-
Cream cheese, softened
-
Powdered sugar
Directions
-
I start by preheating the oven to 350°F (175°C) and greasing or lining an 8×8-inch baking pan with parchment paper.
-
In a saucepan, I melt the butter over low heat, then stir in the sugar and cocoa powder until smooth. I let it cool slightly.
-
I whisk in the eggs one at a time, followed by vanilla extract. Then I add the flour and salt, stirring just until combined.
-
I pour most of the brownie batter into the prepared pan, reserving about ½ cup for later.
-
In a separate bowl, I beat the softened cream cheese with powdered sugar and a splash of vanilla until smooth.
-
I dollop the cream cheese mixture over the brownie batter, then spoon the reserved brownie batter on top.
-
Using a knife or skewer, I gently swirl the two batters together to create a marbled effect.
-
I bake for 30–35 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
-
I let the brownies cool completely in the pan before slicing.
Servings and timing
This recipe makes 9 large or 16 smaller brownies. From start to finish, I can have them ready in about 50 minutes—15 minutes for prep and 30–35 minutes of baking, plus cooling time.
Variations
Sometimes I like to add chocolate chips or chopped nuts to the brownie batter for extra texture. If I want a festive touch, I swirl in raspberry jam with the cream cheese layer. For an extra-rich version, I use a brownie base made with melted dark chocolate instead of just cocoa powder.
Storage/Reheating
I store the brownies in an airtight container in the fridge for up to 5 days. They also freeze well—I wrap them individually and thaw at room temperature when I’m ready to enjoy. If I want to serve them warm, I heat a slice in the microwave for 10–15 seconds.
FAQs
Can I use a boxed brownie mix instead of making the batter from scratch?
Yes, I can. I just prepare the boxed mix as directed and add the cream cheese swirl on top before baking.
How do I know when the brownies are done?
I look for the edges to be set and a toothpick inserted in the center to come out with moist crumbs—not wet batter.
Can I make them ahead of time?
Absolutely. I often make them the night before and store them in the fridge—they taste even better the next day.
What kind of cream cheese should I use?
I always use full-fat block cream cheese for the best texture and flavor. Whipped or spreadable kinds don’t hold up well during baking.
Why did my cream cheese layer sink?
That can happen if the brownie batter is too thin. I make sure my brownie base is thick enough to hold the cream cheese on top before swirling.
Conclusion
These Cream Cheese Brownies are everything I want in a dessert: rich, creamy, and deeply satisfying. The swirl of cream cheese not only adds flavor but gives each piece a beautiful marbled look that’s perfect for any occasion. Whether I’m baking for friends or treating myself, this recipe always hits the spot.
Print
Cream Cheese Brownies
These Cream Cheese Brownies are the perfect mashup of fudgy chocolate richness and tangy creaminess. A luscious cream cheese layer is swirled into a dense, chocolate brownie batter to create a marbled dessert that is as stunning as it tastes.
- Total Time: 50 minutes
- Yield: 9 large or 16 smaller brownies
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
- In a saucepan, melt the butter over low heat, then stir in the sugar and cocoa powder until smooth. Let it cool slightly.
- Whisk in the eggs one at a time, followed by the vanilla extract. Add the flour and salt, stirring until just combined.
- Pour most of the brownie batter into the prepared pan, reserving about ½ cup of the batter for later.
- In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth.
- Dollop the cream cheese mixture over the brownie batter, then spoon the reserved brownie batter on top.
- Using a knife or skewer, gently swirl the two batters together to create a marbled effect.
- Bake for 30–35 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
- Let the brownies cool completely in the pan before slicing.
Notes
- For extra texture, add chocolate chips or chopped nuts to the brownie batter.
- For a festive touch, swirl in raspberry jam with the cream cheese layer.
- For an extra-rich version, use melted dark chocolate in the brownie base instead of cocoa powder.
- Store brownies in an airtight container in the fridge for up to 5 days.
- Freeze brownies individually and thaw at room temperature when ready to enjoy.
- If you want to serve them warm, microwave for 10–15 seconds per slice.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 24g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
