Cream Cheese Brownies


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Always delicious Cream Cheese Brownies made from scratch with a rich fudgy chocolate base and a creamy cheesecake swirl.  



  • 10 tablespoons butter
  • ½ cup semisweet chocolate chips
  • ½ cup plus 1 ½ tablespoons cocoa powder
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup flour
  • 1 ½ tablespoons water

Cream Cheese Mixture

  • 8 ounces cream cheese
  • ¼ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees.  Line a 11×7 inch baking dish with aluminum foil or parchment paper, leaving an overhang for easy removal. 
  • 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 powder 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. 
  • Using a stand mixer or a hand mixer on medium speed, beat the cream cheese and sugar until creamy. Reduce the mixer speed to low and add the egg and vanilla extract, mixing until combined. Using an offset spatula, spread the cream cheese mixture over the brownie mixture. 
  • Stir in 1 1/2 tablespoons cold water to the remaining brownie mixture.  Drop by rounded spoonfuls onto 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 too deep into the bottom brownie mixture or to over-swirl. 
  • 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. 


  • 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. 


Calories: 481kcal | Carbohydrates: 57g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 337mg | Potassium: 223mg | Fiber: 3g | Sugar: 45g | Vitamin A: 811IU | Calcium: 66mg | Iron: 2mg


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