These fudgy cream cheese brownies combine rich, chocolatey brownie with a smooth, tangy cheesecake swirl. Layer a dense cocoa brownie batter with a velvety cream cheese filling, top with additional brownie dollops, swirl to create a marbled effect, scatter chocolate chips, and bake until just set. This recipe yields 16 decadent brownies.
For the fudgiest results, work quickly once the brownie batter is mixed — it thickens as it cools. Prepare all ingredients in advance and have your pan ready so you can move smoothly through the steps.
These bars are half cheesecake and half brownie: a rich, cocoa base swirled with a tangy cream cheese layer. They’re an easy crowd-pleaser and perfect for sharing.
Overview: Brownies with Cream Cheese
Begin by making the cream cheese layer. Beat softened cream cheese, butter, and granulated sugar until smooth using a hand mixer. Add flour, egg, and vanilla, then beat until the mixture is thick and creamy. Set this filling aside while you prepare the brownie batter.
To make the brownie batter, melt the butter in a saucepan over low heat. Whisk in the sugar until evenly combined, then stir in Dutch-process cocoa powder and salt. The texture may look granular—remove from heat and let rest for a few minutes. Whisk in the egg and egg yolk one at a time until the batter becomes thick and glossy, then add vanilla. Fold in the flour just until incorporated and stir in the semisweet chocolate chips.
Spoon about two-thirds of the brownie batter into an 8-inch square pan prepared with parchment and lightly sprayed with nonstick spray; smooth the top. Spread the cream cheese mixture evenly over the brownie layer. Drop dollops of the remaining brownie batter across the cream cheese layer, then gently swirl with a toothpick or wooden skewer to create a marbled pattern. Tap the pan to release air bubbles and sprinkle the top with extra chocolate chips.
Bake at 325°F for about 40 to 42 minutes, until the top is set and a toothpick inserted into the center comes out with a few moist, fudgy crumbs. Avoid overbaking to preserve a dense, fudgy texture.
Cool the pan on a wire rack for about 75 minutes to let the layers set. For cleaner slices, chill in the freezer for 15 minutes before cutting. Use a sharp knife warmed under hot water and dried between cuts for neat squares. Store leftovers in an airtight container in the refrigerator.
Fudgy Cream Cheese Swirl Brownies
5 from 1 review
- Author: Laura Kasavan
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These homemade fudgy cream cheese brownies marry intense chocolate with a smooth, tangy cheesecake ribbon. They’re easy to prepare and bake up glossy, marbled bars with a satisfyingly fudgy center. Makes 16 squares.
Ingredients
Cream Cheese Layer
- 6 oz (170 g) full fat cream cheese, softened
- 2 Tbsp (28 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (35 g) all-purpose flour
- 1 large egg (50 g), at room temperature
- 1/2 tsp (2 g) vanilla extract
Brownie Layer
- 3/4 cup (168 g) unsalted butter, cubed
- 1 1/3 cups (267 g) granulated sugar
- 3/4 cup (72 g) Dutch-process unsweetened cocoa powder
- 1/4 tsp (1.5 g) salt
- 1 large egg (50 g), at room temperature
- 1 large egg yolk (18 g), at room temperature
- 1 tsp (4 g) vanilla extract
- 1/2 cup (70 g) all-purpose flour
- 1/2 cup (85 g) semisweet chocolate chips
Topping
- 1/4 cup (42 g) semisweet chocolate chips
Instructions
- Preheat the oven to 325°F. Lightly spray an 8-inch square metal baking pan with nonstick spray and line it with parchment paper.
- Make the cream cheese layer: In a medium bowl, beat softened cream cheese, butter, and granulated sugar with a hand mixer on medium speed until smooth. Add flour, egg, and vanilla, and beat on low until thick and combined. Set aside.
- Make the brownie layer: Melt butter in a medium saucepan over low heat. Whisk in the sugar until incorporated, then add cocoa powder and salt. Remove from heat and let sit for 5 minutes. Whisk in the egg and yolk one at a time until the batter is thick and shiny, then stir in vanilla. Fold in flour just until no streaks remain, then fold in the chocolate chips.
- Assemble: Spread two-thirds of the brownie batter evenly in the prepared pan. Pour and smooth the cream cheese mixture over the brownie base. Drop spoonfuls of the remaining brownie batter over the top and swirl gently with a toothpick or skewer—do not overmix. Tap the pan to remove air pockets and sprinkle with extra chocolate chips.
- Bake: Bake for 40–42 minutes, until the surface is set and a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and cool on a wire rack for about 75 minutes. Chill in the freezer for 15 minutes before cutting for cleaner slices.
- Lift brownies from the pan using the parchment, place on a cutting board, and slice with a sharp knife warmed under hot water and dried between cuts. Store leftovers in an airtight container in the refrigerator.
Notes
Tip: If the reserved brownie batter becomes too thick while assembling, keep it warm by placing the bowl over a pan of gently simmering water so it remains easy to dollop and swirl.
Photography by Saltwater Studio