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cream cheese brownies

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

Cream Cheese Brownies are homemade fudgy brownies with a cream cheese swirl baked right in. This delicious recipe is a cinch to make and it is always a huge hit. Everyone loves the sweet and creamy addition of cheesecake batter. 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.

yield 9 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For cream cheese brownies

  • BROWNIES
  • 10 Tbsp
    butter
  • 1/2 c
    semisweet chocolate chips
  • 1/2 c
    cocoa
  • 1 1/2 Tbsp
    cocoa
  • 3/4 c
    brown sugar
  • 3/4 c
    granulated sugar
  • 1/2 tsp
    salt
  • 2
    large eggs
  • 1 tsp
    vanilla extract
  • 2/3 c
    flour
  • 1 1/2 Tbsp
    flour
  • CREAM CHEESE MIXTURE
  • 8 oz
    cream cheese
  • 1/4 c
    sugar
  • 1
    large egg
  • 1 tsp
    vanilla

How To Make cream cheese brownies

  • 1
    Preheat oven to 350 degrees. Line a 11×7 inch baking dish with aluminum foil or parchment paper leaving an overhang for easy removal.
  • 2
    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 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.
  • 3
    Using a stand mixer or a hand mixer on medium beat the cream cheese and sugar until creamy. Reduce the mixer to low and add the egg and vanilla mixing until combined. Using an offset spatula spread the cream cheese mixture over the brownie mixture.
  • 4
    Add 1 1/2 tablespoons cold water to the remaining brownie mixture. Drop rounded spoonfuls on to 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 to deep into the bottom brownie mixture or to over swirl.
  • 5
    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.
  • 6
    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. Soften the cream cheese by removing it from the fridge 40 minutes prior to starting this recipe. Bring the eggs to room temperature. Use a knife, shish kebab skewer, or chop stick to swirl the brownie mix into the cream cheese being careful not to go to deep into the bottom brownie mixture or over swirl. Cool the brownies fully before cutting. If you don’t mind chilled brownies than place them in the refrigerator before cutting as it will make it easier. I use a rocker style 14″ pizza cutter to cut my brownies and it works wonderfully. Store leftovers in an airtight container on the counter for up to 2 days. After that store 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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