Cream Cheese Brownies are homemade fudgy brownies with a cream cheese swirl baked right in. This delicious recipe is a cinch to make and is always a huge hit. Everyone loves the sweet and creamy addition of cheesecake batter.
Why we Love these Cream Cheese Brownies
Indulge in the perfect balance of rich chocolate and creamy cheesecake with this easy and decadent brownie recipe. Impress your friends and family with these irresistible treats. This is one of our favorite brownie recipes with layers of chocolate brownies and cream cheese filling. I love to make this treat for family reunions, bake sales, birthday parties, and baby showers, but I am sure your loved ones will enjoy it anytime. If you like this sweet treat, try my oatmeal bars, lemon bars, cherry bars, and blueberry cream cheese bars.
How to make Cream Cheese Brownies
Start by melting the butter and the chocolate chips in a bowl in the microwave at a reduced power until melted and smooth. Now, stir in the cocoa powder until dissolved. Stir in sugars, salt, eggs, vanilla extract, and flour. Now spread about 3/4 of the batter in a well-greased baking pan.
Now, using a stand mixer or a hand mixer on medium speed, beat the cream cheese and sugar until creamy. Reduce the mixer to low and add the egg and vanilla extract, mixing until combined. Then, using an offset spatula, spread the cream cheese mixture over the brownie mixture.
Then add a little water to the reserved brownie batter and drop rounded spoonfuls onto the cream cheese mixture, spacing them equally apart. Using a knife or chopstick, swirl the brownie mixture into the cream cheese mixture, being careful not to go too deep into the bottom brownie mixture or over-swirl.
Bake for 35-40 minutes or until a toothpick inserted in the edges comes out relatively clean and a toothpick inserted in the center comes out slightly gooey.
Recipe Tips
- These brownies can also be prepared in an 8×8 or 9×9 inch pan.
- Both natural and Dutch cocoa work with this recipe.
- Soften the cream cheese by removing it from the fridge 40 minutes before starting this recipe.
- Bring the eggs to room temperature.
- Use a knife, shish kebab skewer, or chopstick to swirl the brownie mix into the cream cheese, being careful not to go too deep into the bottom brownie mixture or over-swirl.
- Cool the brownies fully before cutting. If you don’t mind chilled brownies, place them in the refrigerator before cutting, making it easier.
- I use a rocker-style 14″ pizza cutter to cut my brownies, which works wonderfully.
- Store leftovers in an airtight container on the counter for up to 2 days. After that, store them in the refrigerator for an additional 5 days.
- Freeze for up to 3 months in a sturdy freezer container or a heavy-duty freezer bag.
How to Cut Cream Cheese Brownies Cleanly
Start by thoroughly cooling the brownies. For best results, refrigerate for several hours. Use a sharp knife warmed under hot water and dried. Wash the knife between slices, warming it under hot water and drying it each time. A rocker-style pizza cutter and ruler work wonders for straight, even cuts, but clean the blade each time for clean cuts. Use the ruler to ensure that your pieces are cut into uniform sizes.
The Difference Between Regular and Dutch Cocoa
Dutch cocoa powder is treated with an alkali to neutralize its acidity. This results in a darker color and a more mellow chocolate flavor. There aren’t leaving agents in this recipe so that you can use either cocoa.
More Chocolate Recipes
Cream Cheese Brownies
Ingredients
Brownies
- 10 tablespoons butter
- ½ cup semisweet chocolate chips
- ½ cup plus 1 ½ tablespoons cocoa powder
- ¾ cup brown sugar
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup flour
- 1 ½ tablespoons water
Cream Cheese Mixture
- 8 ounces cream cheese
- ¼ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a 11×7 inch baking dish with aluminum foil or parchment paper, leaving an overhang for easy removal.
- Melt the butter and the chocolate chips in the microwave at 1-minute intervals at 50% power until melted and smooth. Stir in the cocoa powder until dissolved. Stir in the brown sugar, granulated sugar, salt, eggs, vanilla extract, and flour. Spread 3/4 of the batter in the prepared pan.
- Using a stand mixer or a 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. Using an offset spatula, spread the cream cheese mixture over the brownie mixture.
- Stir in 1 1/2 tablespoons cold water to the remaining brownie mixture. Drop by rounded spoonfuls onto the cream cheese mixture spacing them equally apart. Using a knife or chopstick, swirl the brownie mixture into the cream cheese mixture, being careful not to go too deep into the bottom brownie mixture or to over-swirl.
- Bake for 35-40 minutes or until a toothpick inserted in the edges comes out fairly clean and a toothpick inserted in the center comes out slightly gooey.
Notes
- These brownies can be prepared in a 8×8 or 9×9 inch pan as well.
- Both natural and Dutch cocoa work with this recipe.
- Soften the cream cheese by removing it from the fridge 40 minutes prior to starting this recipe.
- Bring the eggs to room temperature.
- Use a knife, shish kebab skewer, or chop stick to swirl the brownie mix into the cream cheese being careful not to go to deep into the bottom brownie mixture or over swirl.
- Cool the brownies fully before cutting. If you don’t mind chilled brownies than place them in the refrigerator before cutting as it will make it easier.
- I use a rocker style 14″ pizza cutter to cut my brownies and it works wonderfully.
- Store leftovers in an airtight container on the counter for up to 2 days. After that store in the refrigerator for an additional 5 days.
- Freeze for up to 3 months in a sturdy freezer container or a heavy duty freezer bag.
Nutrition
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Joy
Hi! Love this recipe!! I am a bit confused though. It states to stir in the sugars into the chocolate mixture. For the cream cheese it says to beat the cream cheese and sugar until creamy. WHAT sugar? Lol. It was mixed in with the chocolate!! Granulated for the cream cheese and brown with the chocolate? HELP!
Beth Pierce
Hey Joy! Sorry about the delay. The recipe is divided into two different sections brownie mix and cream cheese mixture. They both have sugar. Are you looking at through my site? Or someplace else?
Frank
These are so tasty and easy to make with your great instructions and tips. My mom loved them and was so grateful to you for sharing the recipe. Our new favorite brownies!
Peter M
My wife made these and they were fantastic! I love the cream cheese and chocoloate combo. Thanks for sharing!
Beth Pierce
You are most welcome, Peter!