Print

Easy Fudgy Cream Cheese Swirl Brownies

A rich, fudgy slice of cream cheese brownies with a marbled cream cheese swirl on top, served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, fudgy cream cheese brownies with a beautiful, creamy swirl. This recipe balances deep chocolate flavor with tangy cheesecake for a decadent, easy-to-make dessert bar.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for cream cheese layer)
  • 1 large egg (for cream cheese layer)
  • 1/2 teaspoon vanilla extract (for cream cheese layer)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the brownie batter: In a large bowl, whisk together the melted butter and 2 cups of sugar until combined.
  3. Beat in the 4 eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Prepare the cream cheese layer: In a medium bowl, beat the softened cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla extract until the mixture is smooth and creamy.
  6. Spread about two-thirds of the brownie batter evenly into the prepared baking pan.
  7. Dollop spoonfuls of the cream cheese mixture over the brownie batter. Spread the remaining brownie batter over the cream cheese layer.
  8. Use a knife or a thin spatula to gently swirl the two batters together to create a marble effect. Do not over-swirl; you want distinct ribbons of cream cheese.
  9. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter. The edges should look set.
  10. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
  11. Cut into squares and serve.

Notes

  • For chewier edges, slightly reduce the baking time.
  • If you prefer a shortcut, you can substitute the brownie batter ingredients with one box of your favorite fudgy brownie mix, prepared according to package directions (omitting any required water or oil if using the cream cheese layer).
  • These cheesecake brownies are best stored covered in the refrigerator for the creamiest texture.

Nutrition

Find it online: https://fooddexterity.com/cream-cheese-brownies/