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These fudgy cream cheese brownies are the perfect combination of rich chocolate brownie and creamy cheesecake! To make them, layer cocoa brownie batter with a tangy cream cheese mixture, then top with dollops of brownie batter. Swirl together, sprinkle with chocolate chips, and bake until just set! Recipe makes 16 brownies.
When it comes to brownies, I’m always on team fudgy and these absolutely deliver!
Ultra rich, these are the fudgiest cocoa powder brownies swirled with tangy cream cheese. Half cheesecake bar, half brownie, the marbled bars are an instant crowd pleaser.
For best results, prep all of the ingredients ahead so you can work quickly – the brownie batter starts to thicken as it cools.
Craving more brownies? Try my crinkle top brownies, gooey caramel turtle brownies or ultra-fudgy brown butter brownies next!
Overview: Brownies with Cream Cheese
Start with the cream cheese layer: Beat softened cream cheese, butter, and granulated sugar until smooth. A hand mixer makes this quick and easy!
Add flour, egg, and vanilla to the mixture. Beat together until smooth and thickened.
Set the cream cheese filling aside while you make the brownie batter. Spoon 2/3 of the brownie batter into your prepared baking pan and smooth the top, then layer with cream cheese mixture.
Dollop the remaining brownie batter over the cream cheese layer. Use a wooden skewer to gently swirl the top layers together.
Sprinkle chocolate chips over the top and bake for about 40 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist and fudgy crumbs.
Let cool for 75 minutes on a wire rack, then transfer to the freezer for 15 minutes before cutting into squares. These cheesecake brownies are next level!
Fudgy Cream Cheese Swirl Brownies
- 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 are the perfect combination of rich chocolate brownie and creamy cheesecake! Half cheesecake, half brownie, they’re an instant crowd pleaser! Recipe makes 16 brownies.
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 oven to 325°F and spray an 8-inch square metal baking pan lightly with nonstick spray. Line the pan with parchment paper.
- Make cream cheese layer: Combine softened cream cheese, butter, and granulated sugar in a medium bowl. Beat with a hand mixer on medium speed until smooth. Add flour, egg, and vanilla to the bowl. Beat in on low speed until smooth and thickened. Set aside.
- Make brownie layer: Melt butter in a medium saucepan over low heat. Once melted, whisk in sugar for 30 seconds until incorporated. Whisk in cocoa powder and salt until combined – the texture will appear granular at this point. Remove saucepan from the heat and let stand for 5 minutes. Whisk in egg and egg yolk one at a time, until completely incorporated and batter is thick and shiny. Whisk in vanilla extract. Add flour and fold in just until no streaks remain. Fold in chocolate chips.
- Assemble: Spoon 2/3 of the brownie batter into prepared baking pan and smooth the top. Pour the cream cheese mixture evenly over the brownie batter and smooth the top. Dollop the remaining brownie batter over the cream cheese layer with a spoon. Gently swirl the top layers together with a toothpick or wooden skewer (do not overmix). Tap pan sharply to remove air bubbles and sprinkle chocolate chips over the top.
- Bake cream cheese brownies for 40 to 42 minutes, until puffed and set and a toothpick inserted in the center comes out with a few moist and fudgy crumbs attached. Remove from oven and place on a wire rack to cool for 75 minutes. Just before cutting, chill in the freezer for 15 minutes.
- Lift parchment and place brownies on a cutting board. Run a sharp knife under hot water and wipe dry, then cut into squares. Store leftover brownies in an airtight container in the refrigerator.
Notes
Brownie batter: If the batter is thick, keep the remaining portion (for the swirl) warm by setting it over a pan of gently simmering water.
Photography by Saltwater Studio
