Indulge in the rich and decadent combination of cream cheese and chocolate with this easy-to-follow brownie recipe. With step-by-step photos, even novice bakers can create these delicious treats.
They are a cinch to make and always a huge hit with friends and family. Everyone loves the sweet and creamy addition of cheesecake batter.
Table of contents
Why we Love these Cream Cheese Brownies
Indulge in the perfect balance of rich chocolate and creamy cheesecake with this easy and decadent brownie recipe. Impress your friends and family with these irresistible treats. This is one of our favorite brownie recipes with layers of chocolate brownies and cream cheese filling.
MY LATEST VIDEOS
I love to make this treat for family reunions, bake sales, birthday parties, and baby showers, but I am sure your loved ones will enjoy it anytime. If you like this sweet treat, try my oatmeal bars, lemon bars, cherry bars, and blueberry cream cheese bars.
Key Ingredients and Shopping Advice
- Chocolate Chips: I use semi-sweet and I prefer Ghirardelli or Guittard.
- Cocoa Powder: Both natural and Dutch cocoa work with this recipe.
- Vanilla extract: Please use pure vanilla extract. It really does make a difference.
- Cream cheese: Full fat works best in baked goods.
How to make Cream Cheese Brownies
Melt the butter and the chocolate chips in a bowl in the microwave at reduced power. Stir in the cocoa powder until dissolved. Stir in sugars, salt, eggs, vanilla extract, and flour. Spread about 3/4 of the batter in a well-greased baking pan.
Using a stand mixer or a hand mixer on medium speed, beat the cream cheese and sugar until creamy. Reduce the mixer to low and add the egg and vanilla extract. Using an offset spatula, spread the cream cheese mixture over the brownie mixture.
Then, add a little water to the reserved brownie batter and drop rounded spoonfuls onto the cream cheese mixture, spacing them. Using a knife or chopstick, swirl the brownie mixture into the cream cheese mixture and bake.
Beth’s Recipe Tips
- These brownies can also be prepared in an 8×8 or 9×9 inch pan.
- Use a knife, shish kebab skewer, or chopstick to swirl the brownie mix into the cream cheese, being careful not to go too deep into the bottom brownie mixture or over-swirl.
- Cool the brownies fully before cutting. If you don’t mind chilled brownies, place them in the refrigerator before cutting, making it easier.
How To Cut Cream Cheese Brownies Cleanly
Start by thoroughly cooling the brownies. For best results, refrigerate for several hours. Use a sharp knife warmed under hot water and dried. Wash the knife between slices, warming it under hot water and drying it each time. A rocker-style pizza cutter and ruler work wonders for straight, even cuts, but clean the blade each time for clean cuts. Use the ruler to ensure that your pieces are cut into uniform sizes.
The Difference Between Regular and Dutch Cocoa
Dutch cocoa powder is treated with an alkali to neutralize its acidity. This results in a darker color and a more mellow chocolate flavor. There aren’t leaving agents in this recipe so that you can use either cocoa.
More Chocolate Recipes
Cream Cheese Brownies
Print Pin Rate
Ingredients
Brownies
- 10 tablespoons butter
- ½ cup semisweet chocolate chips
- ½ cup plus 1 ½ tablespoons cocoa powder
- ¾ cup brown sugar
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ⅔ cup flour
- 1 ½ tablespoons water
Cream Cheese Mixture
- 8 ounces cream cheese warmed to room temperature for 40 minutes
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
-
-
Preheat oven to 350 degrees. Line a 11×7 inch baking dish with aluminum foil or parchment paper, leaving an overhang for easy removal.
-
-
Melt the butter and the chocolate chips in the microwave at 1-minute intervals at 50% power until melted and smooth. Stir in the cocoa powder until dissolved. Stir in the brown sugar, granulated sugar, salt, eggs, vanilla extract, and flour. Spread 3/4 of the batter in the prepared pan.
-
Using a stand mixer or a hand mixer on medium speed, beat the cream cheese and sugar until creamy. Reduce the mixer speed to low and add the egg and vanilla extract, mixing until combined. Using an offset spatula, spread the cream cheese mixture over the brownie mixture.
-
Stir in 1 1/2 tablespoons cold water to the remaining brownie mixture. Drop by rounded spoonfuls onto the cream cheese mixture spacing them equally apart. Using a knife or chopstick, swirl the brownie mixture into the cream cheese mixture, being careful not to go too deep into the bottom brownie mixture or to over-swirl.
-
Bake for 35-40 minutes or until a toothpick inserted in the edges comes out fairly clean and a toothpick inserted in the center comes out slightly gooey.
Notes
- These brownies can be prepared in a 8×8 or 9×9 inch pan as well.
- Both natural and Dutch cocoa work with this recipe.
- Leftovers can be stored in an airtight container on the counter for up to 2 days. After that, they can be stored in the refrigerator for an additional 5 days.
- Freeze for up to 3 months in a sturdy freezer container or a heavy-duty freezer bag.
