Cream Cheese Brownies Recipe
Indulge in these delectable Cream Cheese Brownies made from scratch, featuring a rich fudgy chocolate base and a luscious cheesecake swirl. This dessert combines the best of both worlds—decadent chocolate and creamy cheesecake—in every bite!
Course: Dessert
Cuisine: American
Keyword: brownies with cream cheese, cream cheese brownie recipe, cream cheese chocolate brownie, how to make cream cheese brownies
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 9 servings
Calories: 481 kcal
Author: Beth Pierce
Ingredients:
Brownies:
- 10 tablespoons butter
- 1/2 cup semisweet chocolate chips
- 1/2 cup plus 1 1/2 tablespoons cocoa powder
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup flour
- 1 1/2 tablespoons water
Cream Cheese Mixture:
- 8 ounces cream cheese
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:
- Preparation:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Line an 11×7 inch baking dish with aluminum foil or parchment paper, leaving an overhang for easy removal.
- Prepare Brownie Batter:
- In a microwave-safe bowl, melt the butter and chocolate chips in 1-minute intervals at 50% power until smooth.
- Stir in the cocoa powder until dissolved.
- Add the brown sugar, granulated sugar, salt, eggs, vanilla extract, and flour. Mix until well combined.
- Spread 3/4 of the brownie batter into the prepared pan.
- Prepare Cream Cheese Mixture:
- Using a stand mixer or hand mixer on medium speed, beat the cream cheese and sugar until creamy.
- Reduce the mixer speed to low and add the egg and vanilla extract, mixing until combined.
- Spread the cream cheese mixture evenly over the brownie batter in the pan.
- Swirl and Bake:
- Stir 1 1/2 tablespoons of cold water into the remaining brownie batter.
- Drop spoonfuls of the watered-down brownie batter onto the cream cheese mixture.
- Use a knife or chopstick to swirl the brownie mixture into the cream cheese, creating a marbled effect.
- Bake for 35-40 minutes or until the edges are set, and a toothpick inserted into the center comes out slightly gooey.
- Cool and Serve:
- Allow the brownies to cool completely in the pan before lifting them out using the foil or parchment paper overhang.
- Once cooled, cut into squares and serve.
Recipe Notes:
- You can use an 8×8 or 9×9 inch pan for thicker brownies.
- Both natural and Dutch cocoa work well in this recipe.
- Soften the cream cheese and bring the eggs to room temperature before starting.
- Be cautious not to over-swirl the brownie mixture into the cream cheese layer.
- For best results, cool the brownies fully before cutting. Refrigerating them can make slicing easier.
- Store leftovers in an airtight container on the counter for up to 2 days or in the refrigerator for an additional 5 days.
- Freeze the brownies for up to 3 months in a sturdy freezer container or heavy-duty freezer bag.
Enjoy these irresistible Cream Cheese Brownies as a delightful treat that’s perfect for any occasion!