Cream Cheese Brownies Recipe
Imagine sinking your teeth into a soft, fudgy brownie that is swirled with luscious, creamy cheesecake—an exquisite combination of two beloved desserts in one irresistible bite. These cream cheese brownies are the ultimate indulgence for anyone who loves the rich contrast of flavors and textures. Whether you’re hosting a gathering or simply treating yourself, this recipe is sure to become a favorite. Let’s dive into how these delightful squares of joy are made and the tips that will ensure perfection with every batch.
Ingredients Breakdown
The Brownie Base
The foundation of this recipe lies in a perfectly rich and decadent brownie batter. Using all-purpose flour ensures a light but structured crumb that can support the creamy swirl. Semisweet chocolate chips provide a balanced sweetness with a hint of bitterness, while unsalted butter adds a smooth, luxurious texture to the batter.
Next comes natural cocoa powder, which intensifies the chocolate flavor with its bold, slightly earthy notes. A combination of granulated sugar and brown sugar offers depth, with the brown sugar contributing moisture and a subtle caramel undertone. The addition of 2 large eggs + 1 egg yolk enhances the density of the brownies, ensuring a fudgy consistency without becoming too cake-like. Lastly, a touch of vanilla extract elevates the chocolate flavor, while salt rounds out the sweetness and balances the richness of the dessert.
The Cheesecake Swirl
The cheesecake layer is where this recipe truly shines. Cream cheese, when softened, transforms into a silky, creamy mixture that melts into the brownies, creating the perfect swirl. Granulated sugar sweetens the cream cheese without overpowering its slight tang, while a single large egg binds the mixture together, resulting in a custardy texture. As with the brownie base, a dash of vanilla extract adds a hint of warmth and depth, complementing the sweetness.
Step-by-Step Instructions for Perfect Brownies
Creating the perfect brownie requires attention to detail, and the process starts with properly preparing your ingredients. After preheating your oven to 350°F and greasing your baking pan, begin by melting the butter and chocolate chips in a microwave-safe bowl. The key here is to microwave in short bursts, stirring in between, to avoid overheating and burning the chocolate. Stirring in cocoa powder right after melting ensures the flavor is well incorporated.
Once your sugars are added to the mixture, it’s time to mix in the eggs one by one, allowing each to blend seamlessly. This step ensures a smooth, glossy batter. As you fold in the flour, take care to mix just until combined—overmixing can lead to tougher brownies.
The reserved ¼ cup of brownie batter is the secret to achieving that stunning swirl. Spread the remaining batter in your prepared pan, then pour the cheesecake mixture over the top. Dollop the reserved brownie batter over the cheesecake and gently swirl the two together with a knife for a marbled effect. Bake for 25-30 minutes, but remember, the key to perfect brownies is in the texture: a toothpick should come out with a few fudgy crumbs, not entirely clean.
Recipe Tips & Frequently Asked Questions
How to get the ideal swirl effect between the cheesecake and brownie layers:
Use a knife or skewer to gently swirl the batters together. Avoid over-swishing, as it may blend the layers too much.
Substitutions for common ingredients:
You can swap dark chocolate chips for semisweet if you prefer a more intense chocolate flavor. Coconut sugar can replace granulated sugar for a slightly different taste.
Tips for melting chocolate and butter together without burning:
Always melt in short 15-second bursts, stirring between each interval to ensure even melting.
Storage tips to keep the brownies fresh and creamy for longer:
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Can you freeze these brownies for later?
Absolutely! Wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Let them thaw at room temperature before serving.
How do you avoid overbaking the cheesecake swirl?
Keep an eye on the brownies in the final minutes. The center should still be slightly jiggly when you remove them from the oven, as they will firm up as they cool.
What if my brownie batter becomes too thick to swirl?
Simply warm it slightly by stirring it with a spoon before dropping it onto the cheesecake layer. This will soften the batter and make swirling easier.
What to Serve with These Cream Cheese Brownies
When serving these decadent brownies, you can elevate the experience by adding a few simple accompaniments. A scoop of vanilla ice cream or a generous dollop of freshly whipped cream brings a cooling contrast to the warm, rich flavors of the brownies. For added indulgence, drizzle with a little chocolate or caramel sauce.
Beverages can also enhance your dessert experience. A steaming cup of black coffee cuts through the sweetness, while hot chocolate with a pinch of cinnamon mirrors the richness of the brownies. If you’re serving them after dinner, a glass of red wine, like a full-bodied Merlot, pairs surprisingly well with the chocolatey goodness.
Variations You Can Try
There are endless ways to personalize these cream cheese brownies to suit your taste. If you’re feeling adventurous, try stirring toasted walnuts or pecans into the brownie batter for a satisfying crunch. Chocolate lovers can add extra chocolate chips or even a caramel drizzle on top for an extra layer of indulgence.
If you’re baking for someone who’s gluten-sensitive, it’s easy to make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check that all your ingredients are gluten-free, and you’ll still achieve the same fudgy, decadent results.
Serving and Storing
Allow your brownies to cool completely in the pan before slicing—this ensures that the cheesecake layer sets properly and makes cutting the brownies much easier. For clean slices, use a sharp knife wiped clean between each cut.
For storage, keep your brownies in an airtight container at room temperature for up to 3 days. If you’d like to enjoy them over a longer period, transfer them to the fridge, where they will stay fresh for up to a week. To enjoy them beyond that, freezing is a great option. Simply wrap each brownie individually in plastic wrap, place them in a freezer-safe container, and they will last for up to 3 months. When you’re ready to eat them, allow them to thaw at room temperature for a treat that tastes just as fresh as the day you baked them.
Ingredients
Brownies
1 cup all-purpose flour
½ cup semisweet chocolate chips
12 tablespoons unsalted butter, cut into tablespoon-sized pieces
½ cup natural cocoa powder
½ cup brown sugar, packed (light or dark)
1 cup granulated sugar
2 large eggs + 1 egg yolk
1 teaspoon vanilla extract
½ teaspoon salt
Cheesecake Swirl
8 ounces cream cheese, softened to room temperature
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
Instructions
Begin by preheating your oven to 350°F. Lightly grease a 7×11 baking dish with cooking spray and set it aside.
In a large microwave-safe bowl, melt the butter and chocolate chips together. Start by microwaving for 30 seconds, then stir. If needed, microwave in 15-second bursts, stirring between each interval, until the mixture is smooth and completely melted. Stir in the cocoa powder until thoroughly blended.
Next, incorporate both the granulated and brown sugars into the mixture, stirring until fully combined. Add the eggs and the extra egg yolk, one at a time, mixing well after each addition. Stir in the vanilla extract and salt, ensuring the mixture is smooth.
Gradually fold in the flour until the brownie batter is well mixed. Set aside ¼ cup of this batter for later use. Spread the remaining brownie mixture evenly across the prepared baking pan.
Now, prepare the cheesecake swirl. In a medium-sized bowl, use an electric mixer to beat the softened cream cheese with the sugar until smooth and creamy. Add the egg and vanilla extract, mixing until the cheesecake layer is fully combined and silky.
Pour the cheesecake mixture evenly over the brownie batter in the pan. Take the reserved ¼ cup of brownie batter and either drop spoonfuls or drizzle it over the cheesecake layer. Use a knife to gently swirl the brownie and cheesecake layers together, creating a marbled effect.
Bake the brownies in your preheated oven for 25-30 minutes. You’ll know they’re done when the center is set, and a toothpick inserted comes out mostly clean, with just a few fudgy crumbs attached.
Let the brownies cool completely before slicing and serving.
Cream Cheese Brownies Recipe
Ingredients
Brownies
- 1 cup all-purpose flour
- ½ cup semisweet chocolate chips
- 12 tablespoons unsalted butter cut into tablespoon-sized pieces
- ½ cup natural cocoa powder
- ½ cup brown sugar packed (light or dark)
- 1 cup granulated sugar
- 2 large eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Cheesecake Swirl
- 8 ounces cream cheese softened to room temperature
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Begin by preheating your oven to 350°F. Lightly grease a 7×11 baking dish with cooking spray and set it aside.
- In a large microwave-safe bowl, melt the butter and chocolate chips together. Start by microwaving for 30 seconds, then stir. If needed, microwave in 15-second bursts, stirring between each interval, until the mixture is smooth and completely melted. Stir in the cocoa powder until thoroughly blended.
- Next, incorporate both the granulated and brown sugars into the mixture, stirring until fully combined. Add the eggs and the extra egg yolk, one at a time, mixing well after each addition. Stir in the vanilla extract and salt, ensuring the mixture is smooth.
- Gradually fold in the flour until the brownie batter is well mixed. Set aside ¼ cup of this batter for later use. Spread the remaining brownie mixture evenly across the prepared baking pan.
- Now, prepare the cheesecake swirl. In a medium-sized bowl, use an electric mixer to beat the softened cream cheese with the sugar until smooth and creamy. Add the egg and vanilla extract, mixing until the cheesecake layer is fully combined and silky.
- Pour the cheesecake mixture evenly over the brownie batter in the pan. Take the reserved ¼ cup of brownie batter and either drop spoonfuls or drizzle it over the cheesecake layer. Use a knife to gently swirl the brownie and cheesecake layers together, creating a marbled effect.
- Bake the brownies in your preheated oven for 25-30 minutes. You’ll know they’re done when the center is set, and a toothpick inserted comes out mostly clean, with just a few fudgy crumbs attached.
- Let the brownies cool completely before slicing and serving.