Cream Cheese Brownies
Cream cheese makes tasty baked goods even better. So it’s no surprise that adding it to brownies makes for a delectable treat. These cream cheese brownies are creamy, rich, and decadent just like eating creamy cheesecake brownies.
No need to stock the kitchen with fancy ingredients to make a special dessert. These tasty brownies can be made with ingredients that you likely already have in the pantry.
In fact, we make these brownies almost every time I have guests because they are so easy and impressive to serve. In summer, I serve them cold with ice cream, and in winter, we have warm brownies with ice cream. So you see, they are a great treat any time of the year.
Why make these brownies
- Cream cheese makes the brownies moist but not greasy. The slightly tangy layer of cream cheese tucked in a dense, chewy brownie creates the perfect dessert when served warm.
- And all the ingredients in this recipe are easy to find or pantry staples.
- The process for mixing the brownies is as short as 10 minutes, followed by baking for 30 minutes.
- Also, you don’t need an electric mixer or stand mixer. Just a large bowl and a whisk work just fine.
- I am using the microwave to melt the butter and chocolate, but you can also make a double boiler with a saucepan over a pot of simmering water.
- In addition, these do stay well. So make a big batch (double batch) and save some for later. Leftovers can also be frozen for up to a month.
Ingredients and Substitutes
- Chocolate – You know how I feel about my chocolate. If you are going to bake with chocolate, use the best-quality chocolate for the best flavor. Please do not use baking chocolate. Nothing is worse than baking a beautiful recipe and realizing you didn’t take it to its ultimate luxury. You can also use dark chocolate chips.
- Sugar – The white sugar adds a bit of crisp skin to the top. You can replace half the sugar with brown sugar for a fudgy texture, as it keeps it deliciously soft and moist, with that distinct molasses flavor.
- Eggs – Large eggs work as a leavening agent here. Notice we don’t have any baking powder or baking soda in this recipe.
- Unsweetened cocoa powder – I use Dutch-processed cocoa powder. It’s what gives the brownies that dense, dark chocolate color and texture.
- Flour – Adds stability to the brownie. And to make it gluten-free, you can use almond or coconut flour, too.
- Coffee – 1 tsp is not much. You can add more if you like. I prefer a subtle hint of coffee that does not take away from my distinct brownie taste.
- Cream cheese – It is best to use thick, high-fat cream cheese for the best flavor, so it tastes like a cheesecake swirled right into the brownie.
Cream cheese swirl brownies
- Preheat the oven to 350°F/177 °C/Gas Mark 4.
- Prep pans – Line a 13 x 9 baking dish with cooking spray, parchment paper, or aluminum foil. (I used a 9 x 9 square baking pan in the video)
Pro tip – Make sure to leave an overhang of parchment paper along the edges so you can pick the baked brownie out for easy slicing.
- Melt – In a large microwave-safe bowl, add the butter and chocolate. Melt it on high at one-minute intervals until smooth.
Pro tip – Alternatively, you can melt the chocolate in a saucepan over low heat. - Combine – Add sugar to the chocolate-butter mixture and stir until the mixture is almost cooled. Then, add the eggs, one at a time, ensuring each is well incorporated before adding the next. Then, add the vanilla extract and combine well.
Pro tip – Combine the sugar well so it cools the chocolate mixture. Otherwise, it will curdle the eggs. - Dry ingredients – Add the cocoa powder, flour, and salt. Combine well with a whisk to ensure no dry flour is visible. Set aside.
- Cream cheese mixture – In a small bowl, combine the cream cheese, yogurt, sugar, egg yolk, and vanilla extract.
Pro tip – Use a whisk to ensure there are no lumps. - Assemble – Pour the brownie batter into the prepared pan and smooth it with a spatula. Using a spoon, drop spoonfuls of cream cheese mixture on top of the brownie batter. Then, use a spatula or spoon to create cream cheese swirls in the batter, as shown in the video.
Pro tip – A simple method to create swirls would be to use a spatula and draw the number 8 all over the batter until you have enough marble effect.
- Bake – Transfer the pan to the oven and bake on the middle rack for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Pro tip – Brownies are best undercooked rather than overcooked, so make sure not to overcook them. - Cool – Place the baking pan on the wire rack for a few minutes. Then, pick the whole slab of brownies out of the pan with the help of the parchment overhang and cool further. Then, cut into 16 squares.
Tips for Success
- Use good-quality chocolate – Chocolate is the star of the show in brownies, so use good-quality chocolate that you like to eat. No compound chocolate, baking chocolate, or imitations. I like to use between 60 and 70% Coverture chocolate (Callebaut, Laubeca, Ghirardelli, and Godiva are my favorite brands).
- Make sure all ingredients are at room temperature. This will prevent overmixing and the proper combining of all ingredients.
- Line your baking pan with parchment paper so the brownies won’t stick. If possible, leave an overhang so you can take the whole slab off the pan to cut into squares. It’s always easier to cut when it is outside the tin than when it is inside.
- Creating the swirls – There are a few ways to assemble the two batters.
- Top the brownie batter with the cream cheese mixture and create a swirl, as shown in the video.
- Or, cream cheese swirls – You can also divide the brownie batter into two. Pour one part into the baking pan, then top with the cream cheese mixture and top with the reserved brownie batter. Swirl the two to create a marbled effect.
- Layering – Alternatively, you may skip the cream cheese swirls to just create simple brownie layers topped with a cream cheese layer.
- Know your preference – If you like soft, fudgy brownies, take them off when the batter is baked but still quite moist. And if you like them dense, then let them bake until just set. Remember, they will continue to bake as they cool.
- Timing is key – It’s always best to underbake brownies rather than overbake. So, keep a close eye on the end of the baking time.
- Let the brownies cool – This is difficult, but so necessary. If you let the brownies cool, you will be able to cut them into nice, defined squares. If not, they are too soft, so they tend to fall apart.
Frequently asked questions
How long will these brownies keep?
If stored properly, these cream cheese brownies will last 2 days at room temperature or for about 3 to 4 days in the refrigerator. And store them in an airtight container to prevent them from drying out. You can even freeze them for over a month.
How far in advance can I bake these cream cheese brownies?
These can be baked up to 2 days ahead of time. However, if you are making them for a bake sale or to give them as gifts, it is best to make them no more than a day ahead, so people will also have some storage time.
Why did my brownies sink in the center?
If too much air is incorporated into the mixture during mixing, the brownies’ batter can sink in the middle. Therefore, it’s best not to overmix, especially when adding the eggs.
Cream Cheese Brownies
Cream cheese makes tasty baked goods even better. So it’s no surprise that adding it to brownies makes for a delectable treat. These cream cheese brownies are creamy, rich, and decadent just like eating creamy cheesecake brownies.
Video
Ingredients
Brownie batter
- 8 oz (226 g) Chocolate bittersweet, or semi-sweet chocolate chips
- 8 oz (226 g) Unsalted butter room temperature
- 1 cup (220 g) Sugar
- 3 large Eggs
- ⅔ cup (80 g) All purpose flour or gluten-free flour
- ¼ tsp Salt
- 2 tbsp (15 g) Cocoa powder
- 1 tsp Vanilla extract
Cream cheese mixture
- ¾ cup (170 g) Cream cheese 38% fat
- ¼ cup (50 g) Greek yogurt
- 2 tbsp Sugar
- 1 large Egg yolk
- 1 tsp Vanilla extract
Method
- Preheat oven 350°F/ 177°C/ Gas Mark 4.
- Prep pans – Line a 13 x 9 baking with cooking spray, parchment paper, or aluminum foil. (I used a 9 x 9 square baking pan in the video)Pro tip – Make sure to leave an overhang of parchment paper along the edges so you can pick the baked brownie out for easy slicing.
- Melt – In a large microwave-safe bowl, add the butter and chocolate. Melt it on high at one-minute intervals until smooth. Pro tip – Alternatively, you can melt the chocolate in a saucepan over low heat.
- Combine – Add sugar to the chocolate-butter mixture and stir until the mixture is almost cooled. Then, add the eggs one at a time, making sure each one is well incorporated before adding the next. Then, add the vanilla extract and combine well.Pro tip – Combine the sugar well so it cools the chocolate mixture. Otherwise, it will curdle the eggs.
- Dry ingredients – Add the cocoa powder, flour, and salt. Combine well with a whisk to ensure no dry flour is visible. Set aside.
- Cream cheese mixture – In a small bowl, combine the cream cheese, yogurt, sugar, egg yolk, and vanilla extract. Pro tip – Use a whisk to ensure there are no lumps.
- Assemble – Pour the brownie batter into the prepared pan and smooth it with a spatula. Using a spoon, drop spoonfuls of cream cheese mixture on top of the brownie batter. Then, use a spatula or spoon to create cream cheese swirls in the batter as shown in the video. Pro tip – A simple method to create swirls would be to use a spatula and draw the number 8 all over the batter until you have enough marble effect.
- Bake – Transfer the pan to the oven and bake on the middle rack for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Pro tip – Brownies are best undercooked rather than overcooked. So, make sure not to overcook the brownies.
- Cool – Place the baking pan on the wire rack for a few minutes. Then, pick the whole slab of brownies out of the pan with the help of the parchment overhang and cool further. Then, cut into 16 squares.
Notes
- Use good quality chocolate – Chocolate is the star of the show in brownies, so use good quality chocolate that you like to eat. No compound chocolate, baking chocolate, or imitations. I like to use between 60 to 70% Coverture chocolate (Callebaut, Laubeca, Ghiradelli, Godiva are my favorite brands).
- Make sure all ingredients are at room temperature. This will prevent overmixing, as well as the proper combining of all ingredients.
- Line your baking pan with parchment paper so the brownies won’t stick. If possible leave an overhang so you can take the whole slab off the pan to cut into squares. It’s always easier to cut when it is outside the tin as compared to inside the tin.
- Creating the swirls – There are a few ways to assemble the two batters.
- Top the brownie batter with the cream cheese mixture and create a swirl as shown in the video.
- Or cream cheese swirls– you can also divide the brownie batter into two. Pour one part into the baking pan, then top with the cream cheese mixture and top with the reserved brownie batter. Swirl the two to create a marbled effect.
- Layering – Alternatively, you may skip the cream cheese swirls to just create simple brownie layers topped with a cheesecake layer.
- Know your preference – If you like soft, fudgy brownies take them off when the batter is baked but still quite moist. If you like them dense, then let them bake until just set. Remember they will continue to bake as they cool.
- Timing is key – It’s always best to underbake brownies rather than overbake, so keep a close eye at the end of baking time.
- Let the brownies cool – This is difficult but so necessary. If you let the brownies cool, you will be able to cut them into nice defined squares. If not, they are too soft so tend to fall apart.
I would never have thought to add cream cheese to brownies but these turned out so delicious. My hubby is a real chocoholic so he loved them too. Definitely making again! Great recipe.
My daughter loves eating good brownies, and I would love to make this recipe for her. I am sure she will enjoy eating this.
You’ve managed to combine my two favorite desserts- cheesecake and brownies- into one fantastic treat. I will definitely be making these cream cheese brownies often as their entire family loved them.
These were so decadent and delicious! My family ate the whole pan in two days!
The recipe was easy to follow and so tasty! The kids love making the swirly patterns with the cream cheese, we made them moist and fudgy!
Thank you, Pete
These look so decadent. I’m definitely making these, the video and instructions make it look so easy to get the lovely marbled effect.
We loved these! Just the right amount of cream cheese swirl. We’re going to make again.
Thank you, Andrea
These were so good! Moist and delicious, with perfect amount of cream cheese swirl. Thank you!
Thank you, Jill
These cream cheese brownies are delightful. The combination of chocolate and cream cheese is perfect. Thank you for sharing, I will be making these again.
Thank you, Mackenzie
This was my first time adding cream cheese to brownies and I don’t think I’ll ever go back. They came out amazing! We ate them up so fast in my house!
Thank you, Gina