Cream Cheese Brownies
Cream Cheese Brownies are a swirly, gooey, and decadently irresistible brownie! They will be an absolute hit for anyone who likes brownies and cheesecake - this super chocolatey dessert is the perfect marriage of the two!
Prep Time15 minutes mins
Cook Time30 minutes mins
Additional Time2 hours hrs
Total Time2 hours hrs 45 minutes mins
Course: Brownies and bars
Cuisine: American
Servings: 12 brownies
Calories: 381kcal
Brownie Base
- 4 ounces bittersweet chocolate chopped
- 1 ounces unsweetened chocolate chopped
- ½ cup salted butter cut into chunks
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- ½ cup chocolate chips for sprinkling over the top of the brownies
Cream Cheese Swirl
- 1 8-ounce package cream cheese, softened
- 1 egg room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line a 9x9-inch baking pan with a parchment paper sling.
In a large microwave-safe bowl, combine the chopped chocolate and butter. Heat in the microwave using short 20 second bursts for 60-90 seconds, stirring between each burst of heat until both are melted and smooth.
Whisk in the sugars until combined. Add eggs, vanilla, and salt. Whisk well until fully incorporated.
Stir in the flour just until combined using a spatula or wooden spoon. Transfer most of the brownie batter to the prepared pan, reserved about ¾ cup.
In a separate bowl, beat together the softened cream cheese and sugar until smooth. Add the egg and vanilla and beat again until combined.
Dollop spoonfuls of the cream cheese mixture over the brownie batter, then fill in the space between the cream cheese filling with spoonfuls of the reserved brownie batter. Use a skewer or knife to swirl the cream cheese mixure into the brownies.
Sprinkle the chocolate chips over the top of the brownies. Bake for 25-30 minutes until a toothpick inserted into the brownies comes out with only a few crumbs on it. Cool the brownies for at least 2 hours before cutting. We find it much easier to chill completely first before slicing into squares.
Store leftover brownies in the refrigerator and serve chilled or let them sit out on the counter for an hour to come to room temperature before serving.
- 8x8-inch pan: If using an 8x8-inch pan, increase the bake time to around 40 minutes.
Serving: 1brownie | Calories: 381kcal | Carbohydrates: 47g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Cholesterol: 88mg | Sodium: 201mg | Fiber: 3g | Sugar: 33g