Have you ever tried Cream Cheese Brownies? They’re like the best of both worlds – fudgy brownies with a creamy cheesecake swirl baked right in. Super easy to whip up and always a crowd-pleaser. Picture this: rich chocolatey goodness mingling with velvety cheesecake batter. It’s a match made in dessert heaven!
These babies are perfect for any occasion, whether it’s a family get-together, a bake sale, a birthday bash, or even just a cozy night in. Trust me, your folks won’t be able to get enough of ’em. So why not treat yourself and your loved ones to a batch of these irresistible goodies? You won’t regret it!
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
â…” cup flour
1 ½ tablespoons water
Cream Cheese Mixture
8 ounces cream cheese
¼ cup sugar
1 egg
1 teaspoon vanilla extract
Instructions
Step 1: Preheat oven to 350 degrees. Line a 11×7 inch baking dish with aluminum foil or parchment paper, leaving an overhang for easy removal.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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
Calories: 481kcal | Carbohydrates: 57g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 337mg | Potassium: 223mg | Fiber: 3g | Sugar: 45g | Vitamin A: 811IU | Calcium: 66mg | Iron: 2mg
FQAs
Q: Can I use a different size baking dish?
A: You can, but keep in mind that using a different size dish may affect baking time and thickness of the brownies. Adjust baking time accordingly and keep an eye on them as they bake.
Q: Can I use a different type of chocolate for the brownies?
A: Absolutely! You can experiment with different types of chocolate, such as dark or milk chocolate, to adjust the flavor to your liking.
Q: How do I know when the brownies are done baking?
A: The edges should be set and a toothpick inserted into the center should come out with a few moist crumbs clinging to it. Remember that they will continue to cook slightly as they cool, so it’s okay if they’re slightly gooey in the center.
Q: Can I make these brownies in advance?
A: Yes, you can! These brownies actually taste better the next day after the flavors have had a chance to meld together. Store them in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze Cream Cheese Brownies?
A: Absolutely! Wrap individual brownies tightly in plastic wrap and then aluminum foil before placing them in a freezer bag. They can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before serving.
Q: Can I add nuts or other mix-ins to the brownies?
A: Definitely! Chopped nuts, chocolate chips, or even dried fruit can be added to the brownie batter for extra texture and flavor. Just fold them in gently before spreading the batter into the baking dish.