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Cream Cheese Brownies Recipe
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.
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Prep Time 30 minutes
Cook Time 40 minutes
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.