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.
Table of Content
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 with baking for 30 minutes.
- Also, you don't need any electric mixer, or stand mixers. Just a large bowl and whisk works 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 in the freezer 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 chocolate 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 taste from the molasses.
- 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 teaspoon 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 as a cheesecake swirled right into the brownie.
Cream cheese swirl brownies
- 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.
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 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 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 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.
More brownie recipes
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 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 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 the brownies can sink in the middle. Therefore, it's best to not over mix especially when adding the eggs.
Printable Recipe
Cream Cheese Brownies
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F/ 177°C/ Gas Mark 4
Difficulty: Easy
Calories: 333kcal
Adjust Servings Here: 16 squares
Description
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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
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 teaspoon Salt
- 2 tablespoon (15 g) Cocoa powder
- 1 teaspoon Vanilla extract
Cream cheese mixture
- ¾ cup (170 g) Cream cheese (38% fat )
- ¼ cup (50 g) Greek yogurt
- 2 tablespoon Sugar
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
Instructions
- 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.
Recipe Notes & Tips
- 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.
Nutrition Information
Calories: 333- kcalCarbohydrates: 31- gProtein: 4- gFat: 22- gSaturated Fat: 11- gCholesterol: 59- mgSodium: 41- mgPotassium: 173- mgFiber: 3- gSugar: 23- gVitamin A: 379- IUVitamin C: 1- mgCalcium: 39- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Debbie
Brownies are my weakness and when I saw these I knew I had to try them. These were like brownies and a cheesecake mixed, the best of both worlds.
Veena Azmanov
Thank you, Debbie
Ann
These brownies sound divine! One cannot go wrong with cream cheese and chocolate brownies! Thanks for the share!
Amy
These brownies were amazing! The combination of cream cheese and yogurt added a nice tang to the fudgy brownies. And the tip about lining the pan is genius!
Colleen
These brownies were loved by all. Such a decadent and delicious treat!
Veena Azmanov
Thank you, Coleen
Tristin
These cheesecake brownies were pure perfection. We ate almost the whole tray in one evening!