Cream Cheese Brownies Recipe

Cream Cheese Brownies Recipe | Rich Swirled Chocolate Treat

I just baked these cream cheese brownies and wow—every bite is a swirl of chocolate and tangy sweetness. When I first tried combining my homemade brownie batter with a sweet cream cheese topping, I was hooked.

The chocolate is rich and fudgy, while the cream cheese layer cuts through with a smooth, tangy lift. I’ve already served them to friends and family—and they disappeared fast.

If you love decadent bakes like my Pumpkin Rum Cake recipe, these brownies will be your next favorite treat.

Ingredients

Here’s what you’ll need for one 8×8-inch pan of cream cheese brownies. Use room temperature ingredients where specified for better mixing:

For the Brownie Layer

• 1 cup semisweet chocolate chips (≈170 g) — melts into a rich chocolate base
• ½ cup unsalted butter (≈113 g), cut into pieces — for smooth melting and control over salt
• ¼ cup unsweetened cocoa powder (≈21 g) — boosts chocolate flavor without extra sweetness
• 1 cup granulated sugar (≈200 g) — main sweetener; gives structure
• ¼ cup brown sugar (≈53 g) — adds moisture and deeper caramel notes
• 3 large eggs — bind the batter and provide structure
• 1½ tsp vanilla extract — enhances aroma and flavor
• ½ tsp kosher salt — balances the sweetness
• 1 cup all-purpose flour (≈120 g) — gives structure; don’t overmix

For the Cream Cheese Swirl Layer

• 8 oz brick-style cream cheese (≈227 g), softened — use the block kind, not tub cream cheese
• ¼ cup granulated sugar (≈50 g) — sweetens the cream cheese
• 1 large egg — helps thicken the cheese layer
• ½ tsp vanilla extract — for flavor continuity

Note: yields about 16 brownies

Variations

If you want to tweak the classic to suit dietary needs or flavor preferences, try these ideas:

• Dairy-free: Use plant-based butter and a dairy-free cream cheese substitute.
• Sugar-free / lower sugar: Use a granular sugar substitute (like erythritol blend) in both layers, though texture may vary.
• Flavor add-ins: Fold in chopped nuts, mini chocolate chips, or swirl in peanut butter, Nutella, or fruit jam.
• Cakey version: Add an extra 2–3 Tbsp flour to the brownie batter for a slightly more cake-like texture.

Cooking Time

• Prep Time: 30 minutes
• Cooking Time: 30–40 minutes
• Total Time: about 1 hour 10 minutes

Equipment You Need

• 8×8-inch baking pan — to bake the brownies
• Parchment paper or foil — lines the pan for easy removal
• Double boiler or heatproof bowl — to gently melt chocolate and butter
• Hand mixer (or stand mixer) — to beat cream cheese mixture smooth
• Spatula & whisk — for folding and combining batters
• Knife or toothpick — to swirl the layers

How to Make Cream Cheese Brownies

Preheat and prepare the pan

Preheat the oven to 350 °F (175 °C) and line an 8×8 pan with parchment or foil, leaving an overhang for easy lifting.

Make the brownie base

Melt the chocolate chips and butter together using a double boiler or gentle heat. Whisk in the cocoa powder, then stir in both sugars. After it cools slightly, whisk in eggs, vanilla, and salt. Fold in the flour just until combined.

Prepare the cream cheese layer

Beat the softened cream cheese and sugar until creamy. Add the egg and vanilla and mix until smooth.

Assemble and swirl

Pour most of the brownie batter into the pan. Spread the cream cheese mixture on top in dollops and add the remaining brownie batter in small spoonfuls. Swirl gently with a knife or toothpick.

Bake and cool

Bake for 30–40 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs. Cool completely before slicing.

Additional Tips for Making This Recipe Better

From my experiments, here are a few tips that improve the outcome:

• Always let cream cheese come fully to room temperature so it blends smoothly without lumps.
• Measure flour carefully—too much flour makes it more cake-like than fudgy.
• Swirl gently to keep a pretty marbled pattern.
• Line the pan generously so the whole slab lifts out cleanly.
• Let the brownies cool fully before cutting for neat slices.

And if you’re in the mood for something fruity, you might like these Cherry Cinnamon Rolls with Homemade Filling for a cozy weekend bake.

How to Serve Cream Cheese Brownies

These brownies are beautiful on their own, but here’s how I like to present them:

• Cut into uniform squares with a sharp knife (wipe between slices).
• Serve on a white or contrasting plate so the marbling shows.
• Garnish with powdered sugar, chocolate shavings, or a drizzle of melted chocolate.
• Pair with vanilla ice cream or a swirl of whipped cream.
• Add fresh berries for color and brightness.

For more sweet ideas, you can also enjoy other dessert recipes from my kitchen.

Nutritional Information

Approximate values per brownie (cut into 16 pieces):

• Calories: ~288 kcal
• Protein: ~4 g
• Carbohydrates: ~33 g
• Fat: ~16 g

Make Ahead and Storage

Storage

Keep brownies in an airtight container. They stay fresh for about 2 days at room temperature or up to 5 days in the refrigerator.

Freezing

Freeze cooled brownies in a sealed container (or wrap tightly) for up to 3 months.

Reheating

Thaw frozen brownies overnight in the refrigerator. Warm briefly in the microwave for a just-baked feel.

Why You’ll Love This Recipe

Here’s why these brownies are a keeper:

• Delicious contrast of fudgy chocolate and tangy cream cheese.
• Simple ingredients—mostly pantry staples.
• Customizable with nuts, swirls, or dairy-free options.
• Elegant swirl pattern that looks bakery-worthy.
• Always a crowd-pleaser at parties or potlucks.

Ash Tyrrell

Cream Cheese Brownies Recipe

I just baked these cream cheese brownies and wow—every bite is a swirl of chocolate and tangy sweetness. When I first tried combining my homemade brownie batter with a sweet cream cheese topping, I was hooked. The chocolate is rich and fudgy, while the cream cheese layer cuts through with a smooth, tangy lift.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 cup semisweet chocolate chips ≈170 g — melts into a rich chocolate base
• ½ cup unsalted butter ≈113 g, cut into pieces — for smooth melting and control over salt
• ¼ cup unsweetened cocoa powder ≈21 g — boosts chocolate flavor without extra sweetness
• 1 cup granulated sugar ≈200 g — main sweetener; gives structure
• ¼ cup brown sugar ≈53 g — adds moisture and deeper caramel notes
• 3 large eggs — bind the batter and provide structure
• 1½ tsp vanilla extract — enhances aroma and flavor
• ½ tsp kosher salt — balances the sweetness
• 1 cup all-purpose flour ≈120 g — gives structure; don’t overmix
• 8 oz brick-style cream cheese ≈227 g, softened — use the block kind, not tub cream cheese
• ¼ cup granulated sugar ≈50 g — sweetens the cream cheese
• 1 large egg — helps thicken the cheese layer
• ½ tsp vanilla extract — for flavor continuity

Method

 

1. Preheat the oven to 350 °F (175 °C) and line an 8×8 pan with parchment or foil, leaving an overhang for easy lifting.
2. Melt the chocolate chips and butter together using a double boiler or gentle heat. Whisk in the cocoa powder, then stir in both sugars. After it cools slightly, whisk in eggs, vanilla, and salt. Fold in the flour just until combined.
3. Beat the softened cream cheese and sugar until creamy. Add the egg and vanilla and mix until smooth.
4. Pour most of the brownie batter into the pan. Spread the cream cheese mixture on top in dollops and add the remaining brownie batter in small spoonfuls. Swirl gently with a knife or toothpick.
5. Bake for 30–40 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs. Cool completely before slicing.

Notes

• Always let cream cheese come fully to room temperature so it blends smoothly without lumps.
• Measure flour carefully—too much flour makes it more cake-like than fudgy.
• Swirl gently to keep a pretty marbled pattern.
• Line the pan generously so the whole slab lifts out cleanly.
• Let the brownies cool fully before cutting for neat slices.