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Cream Cheese Brownies

Cream Cheese Brownies

These cream cheese brownies prove that a fudgy chocolate dessert and a tangy cheesecake do not have to compete for space on the same table. This cream cheese brownie recipe swirls both together into one striking pan, delivering marble brownies that look far more complicated than they actually are. Whether served at a potluck or eaten straight from the fridge, this combination of brownies and cream cheese disappears fast no matter the occasion.
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Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings: 16 servings
Course: Brownies
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 6 ounces cream cheese (softened)
  • 1/4 cup + 2 tbsp granulated sugar
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter
  • 2/3 cup semi-sweet chocolate chips
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup all-purpose flour (*see notes below for measuring*)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp salt

Equipment

  • Square 8x8 baking pan
  • Hand mixer
  • Parchment paper

Method
 

  1. Line a square 8x8 baking dish with parchment paper hanging over all sides and preheat the oven to 350 F/180 C.
  2. Make the cheesecake batter. Cream the sugar and cream cheese together until smooth and combined, then scrape down the sides and bottom of the bowl. Mix in the egg and vanilla until smooth. Set the bowl aside.
  3. Add the egg and vanilla and mix until smooth and combined, about 1 1/2 minutes on medium speed. Set the bowl aside.
  4. Make the brownie batter. Melt the butter and chocolate chips together until smooth, set aside.
  5. In a medium bowl, whisk together the eggs, vanilla, and sugar until pale and fluffy. Whisking constantly, stream the melted butter and chocolate mixture into the bowl until combined.
  6. Fold in the flour, cocoa powder, and salt with a rubber spatula until just combined.
  7. Scoop half of the brownie batter into the prepared baking dish, leaving some space in between each scoop. Then do the same with the cheesecake batter. Continue alternating batters, then use a toothpick or butter knife to swirl them together. Don't swirl the batters too much or you will lose the distinct marbled look!
  8. Bake the brownies in the preheated oven for 26 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs.
  9. Let the brownies cool completely on a wire rack, then cut with a very hot knife into 16 servings. Store leftover brownies in an airtight container at room temperature for 3-4 days. You can also freeze them for up to 1 month!

Recipe Notes

Cream cheese: I only use fully softened cream cheese, never cold.
Pan: I always use metal, never glass, for even baking.
Swirl: I drag the knife gently to keep the marble effect intact.
Cooling: I let the pan cool completely, then chill it before cutting.
Storage: I keep these refrigerated because of the cream cheese layer.