Cream Cheese Brownies Recipe
Fudgy chocolate brownies meet a tangy cream cheese swirl for the best of both worlds. Easy to mix, gorgeous to slice.
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Servings:
Ingredients
Brownie Batter
- 9 tbsp unsalted butter, melted
- 0.95 cup granulated sugar
- 2 large eggs room temperature
- 1.75 tsp vanilla extract
- 0.7 cup all-purpose flour
- 0.38 cup unsweetened cocoa powder
- 0.4 tsp fine sea salt
- 0.45 cup semisweet chocolate chips optional, for extra chocolate pockets
Cream Cheese Swirl
- 8 oz cream cheese, softened room temperature
- 0.28 cup granulated sugar
- 1 large egg yolk
- 0.6 tsp vanilla extract
- 0.75 tbsp all-purpose flour helps the swirl set neatly
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang. Lightly grease.
- Beat cream cheese with sugar until smooth. Mix in egg yolk, vanilla, and flour. Set aside.
- Whisk melted butter and sugar in a bowl until glossy and combined.
- Add eggs and vanilla. Whisk until the batter looks thick and shiny.
- Sift in flour, cocoa, and salt. Fold just until no dry streaks remain.
- Stir in chocolate chips, if using.
- Spread about two-thirds of the brownie batter into the pan.
- Dollop spoonfuls of cream cheese mixture over the batter. Spoon on remaining brownie batter.
- Swirl gently with a knife or skewer, creating ribbons without overmixing.
- Bake 32–36 minutes, until a toothpick has a few moist crumbs. Cool completely in pan.
- Chill 30–60 minutes for cleaner cuts. Lift out and slice into 16 squares.
Notes
Try a mocha twist by adding 1 tsp instant espresso to the brownie batter. For a fruity finish, swirl in 2 tbsp seedless raspberry jam before baking. Store covered at room temperature for 1 day, or refrigerate up to 5 days; serve slightly chilled for neat layers.
This recipe is an original creation inspired by classic Cream Cheese Brownies Recipe flavors. All ingredient ratios and instructions are independently developed.