Print

Ultimate Fudgy Cream Cheese Swirl Brownies From Scratch

A rich, fudgy square of cream cheese brownies showing swirls of white cream cheese baked into the dark chocolate base.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best cream cheese brownies with this recipe. You get a rich, fudgy brownie base perfectly marbled with a tangy, creamy cheesecake layer. These decadent chocolate cream cheese dessert bars are simple to make and impress every guest.

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
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup semisweet chocolate chips (optional)
  • 8 ounces cream cheese, softened
  • 1 large egg (for the swirl)
  • ¼ cup granulated sugar (for the swirl)
  • 1 teaspoon vanilla extract (for the swirl)

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. Lightly grease the paper.
  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 large 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.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the chocolate chips, if using.
  6. Prepare the cream cheese swirl mixture: In a medium bowl, beat the softened cream cheese, the remaining ¼ cup of sugar, the remaining 1 teaspoon of vanilla extract, and the extra egg until the mixture is smooth and creamy.
  7. Spread about two-thirds of the brownie batter evenly into the prepared pan.
  8. Dollop spoonfuls of the cream cheese mixture over the brownie batter. Drop the remaining brownie batter over the cream cheese layer.
  9. Use a butter knife or a skewer to gently swirl the batters together to create a marbled effect. Do not over-swirl; you want distinct ribbons of cream cheese.
  10. Bake for 35 to 40 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, indicating a fudgy texture.
  11. Let the cream cheese brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  12. Cut into squares and serve.

Notes

  • For the fudgiest texture, avoid baking past the point where a toothpick comes out with moist crumbs. Overbaking leads to a cakey result.
  • Ensure your cream cheese is fully softened to prevent lumps in your cheesecake swirl.
  • You can substitute almond flour for the all-purpose flour to make these gluten free brownies, as some users prefer this variation.

Nutrition

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