Cream Cheese Brownies Recipe (Cheesecake Brownies)

These Cream Cheese Brownies are rich, chocolatey, fudgy brownies with a cheesecake ripple! This recipe uses a simple, fudgy one-bowl brownie batter, swirled with a foolproof 3-ingredient cheesecake batter. They’re easy to make and perfect for any occasion!

Making these Cream Cheese Brownies is easy. First, you'll prepare the brownie batter in just one bowl. Then, you'll mix up the cheesecake batter with only three ingredients. Pour the brownie batter into a pan, add dollops of cheesecake batter on top, and use a knife to create a beautiful swirl. Bake until the brownies are set and the cheesecake ripple is golden.

For more easy dessert recipes try my Foolproof Crinkly Fudgy Brownies, Lemonies ( Lemon Brownies) , Cream cheese filled red velvet bundt cake and Cream cheese pound cake.

Ingredients

For brownies

• Semisweet chocolate chips: These give the brownies their rich chocolate flavor. You can also use a chocolate bar, chopped into pieces or dark chocolate for more intense flavor.
• Unsalted butter: This adds moisture and helps create a fudgy texture. If you are using salted butter skip the salt in the recipe.
• Sugar: I used granulated sugar to sweetens the brownies. You can use brown sugar too or uses half brown half white sugar.
• Eggs: These bind the ingredients together and add structure.
• All-purpose flour: Provides the base for the brownie batter.
• Salt: Enhances the chocolate flavor and balances the sweetness.

For cheesecake layer

• Softened cream cheese: This creates the creamy, tangy cheesecake swirl.
• Sugar: Sweetens the cheesecake layer and balances the tanginess of the cream cheese.
• Egg: Helps the cheesecake layer set and become smooth.

How to make Cream Cheese Brownies Recipe (Cheesecake Brownies)

Preheat the oven: Set your oven to 350°F (175°C).

Prepare the brownie batter:

• Melt the semisweet chocolate chips and unsalted butter together in a microwave-safe bowl or over a double boiler. Stir until smooth.
• Add the sugar to the melted chocolate and butter mixture, mixing well.
• Beat in the eggs and vanilla extract until fully combined.
• Stir in the all-purpose flour and salt until just combined. Do not over mix after adding the flour.

Prepare the cheesecake layer:

• In a separate bowl, beat the softened cream cheese until smooth.
• Add the sugar and egg, mixing until the mixture is creamy and smooth.

Assemble the brownies:

• Pour the brownie batter into a greased 8x8 inch baking pan, spreading it evenly. Reserve 2 tablespoon of brownie batter for later use.

• Pour the cheesecake mixture over the brownie batter.

• Dollop the reserved brownie batter over the cheesecake mixture.

• Use a knife or a toothpick to gently swirl the brownie batter into the cheesecake mixture, creating a marbled effect.

Bake: Place the pan in the preheated oven and bake for 28-32 minutes, or until the brownies are set and a toothpick inserted into the center comes out with only a few moist crumbs.

Cool and serve: Allow the brownies to cool completely in the pan before cutting into squares.

Helpful tips

• Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature. This helps the ingredients blend more smoothly and evenly.
• Don't Overmix: When mixing the brownie batter, be careful not to overmix after adding the flour. Overmixing can lead to tough brownies.
• Microwave Melting: If using the microwave to melt the chocolate and butter, do so in short bursts (20-30 seconds), stirring in between to prevent burning.
• Swirling Technique: For a beautiful swirl, drag a knife or toothpick through the cheesecake dollops in a figure-eight pattern.
• Pan Preparation: Line the baking pan with parchment paper, leaving some overhang on the sides. This makes it easier to lift the brownies out of the pan for cutting.
• Checking Doneness: To check if the brownies are done, insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter.
• Cooling Time: Allow the brownies to cool completely in the pan before cutting. This helps them set properly and makes them easier to slice.
• Storage: Store the brownies in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage.

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