Cream Cheese Brownies
Let me tell you, these Cream Cheese Brownies are a total game-changer! They have a super fudgy brownie bottom and then, get this, a creamy cheesecake swirl right on top.
They’re so easy to whip up, and seriously, everyone will be asking you for the recipe. It’s my favorite way to dress up a classic brownie, and I bet it’ll be yours too!
Why You’ll Love Cream Cheese Brownies
Okay, let me tell you why you’re going to be obsessed with this recipe. It’s that amazing combo of a rich brownie and tangy cheesecake all in one perfect bite.
- So Fudgy and Rich: You get that perfect chewy brownie texture we all crave.
- Dreamy Cheesecake Swirl: It adds this tangy, creamy goodness that’s just divine.
- A Total Hit: Bring these to a party, and watch them disappear!
- Perfect for Planning: You can bake these a day ahead, which is a total lifesaver.
- Make Them Your Own: Feel free to toss in your favorite goodies!
If you’re on a brownie kick like me, you should also try these Fudgy Red Velvet Brownies. They’re amazing!
Ingredients You’ll Need
Here’s what you’ll need to grab from your kitchen. Don’t worry about the exact amounts just yet; all the details are in the recipe card at the bottom!
- Dark Chocolate: I really think good dark chocolate makes a huge difference here. I love using a 72% one for that deep chocolatey taste.
- Unsalted Butter: This is what gives the brownies that rich, buttery flavor we all love.
- Dutch-Process Cocoa Powder: This gives your brownies a super deep, chocolatey flavor that’s hard to beat.
- Eggs: You’ll need eggs to hold everything together and give the brownies that perfectly fudgy texture.
- Caster Sugar: This helps sweeten the brownies and gives them that classic crackly top.
- Brown Sugar: I love adding brown sugar for extra moisture and a little hint of caramel flavor.
- All-Purpose Flour: This gives your brownies the perfect structure so they’re not just a puddle of chocolate (though that sounds good too!).
- Cream Cheese: Make sure you use the full-fat block cream cheese for the creamiest, dreamiest topping.
How to Make Cream Cheese Brownies
Alright, let’s get baking! First, we’ll make the brownie batter, then the cheesecake filling, and then we’ll swirl them together into something beautiful.
Step 1: Melt the Chocolate and Butter
In a bowl that’s safe for the microwave, pop in 135g of dark chocolate and 120g of unsalted butter. Heat it in 30-second bursts, giving it a stir each time, until it’s all melted and smooth.
Step 2: Bloom the Cocoa
Now, sift 10g of dutch process cocoa powder right into your melted chocolate. Stir it all up! This little trick makes the chocolate flavor really pop and deepens the color.
Step 3: Whip the Eggs and Sugar
In a big bowl, add your 2 large eggs, 135g of caster sugar, and 65g of light or dark brown sugar. Grab your electric hand mixer and whip them for 2-3 minutes until they’re pale and fluffy.
Step 4: Combine the Wet Ingredients
Pour the chocolate mixture into the fluffy egg and sugar mix. Gently mix them together. Then, stir in ¼ tsp of salt and ¼ tsp of vanilla extract.
Step 5: Add the Flour
Time to add the 65g of all-purpose flour. Gently fold it in with a spatula until you don’t see any more flour streaks. Now, pour this yummy batter into your prepared pan.
Step 6: Make the Cheesecake Layer
In another bowl, whisk together 225g of full-fat cream cheese, 60g of caster sugar, and 1 large egg. Keep mixing until it’s perfectly smooth with no lumps.
Step 7: Swirl and Bake
Drop spoonfuls of the cheesecake mix over the brownie batter. Use a toothpick or spoon to gently swirl them together. Bake for 22 to 28 minutes at 350°f / 180°c. ENJOY!!!
Tips for the Best Cream Cheese Brownies
Want to make sure your brownies come out absolutely perfect? Here are a few of my favorite little tricks!
- Room Temp is Key: Let your cream cheese and eggs sit out for a bit. They’ll mix together so much more smoothly.
- Good Chocolate, Good Brownies: Since chocolate is the star, using a good quality one really makes a difference in taste.
- Watch That Oven: Nobody likes a dry brownie! Pull them out when they’re just set. A little fudgy in the middle is what we want.
- Patience is a Virtue: Let them cool all the way down before you slice them. You’ll get those nice, clean squares.
- Use Parchment Paper: Seriously, this makes lifting the brownies out of the pan SO much easier.
Variations and Substitutions
Feel like mixing things up? This recipe is super fun to play with. Here are some ideas to get you started!
- Toss in Some Chocolate Chips: Because can you ever have too much chocolate? I think not!
- Switch Up the Chocolate: Not a dark chocolate fan? Milk or semi-sweet chocolate will work great, too.
- Go Nuts: A handful of chopped walnuts or pecans adds a great crunch.
- A Drizzle of Caramel: A swirl of caramel on top before baking? YUM!
Make-Ahead and Storage Tips
These brownies are awesome for making ahead! Just bake them a day or two before you need them and keep them in an airtight container in the fridge.
They’ll stay fresh for about four days. I wouldn’t freeze them, though, because the cream cheese gets a little funny.
Recipe FAQs
What kind of chocolate is best for brownies?
I really suggest a good dark chocolate, something around 72%. It gives the best, richest flavor!
Do I have to use an electric mixer?
Yep, for this one you do. It’s the secret to getting that perfect crackly top on your brownies.
Can I use a glass baking pan?
A metal pan is your best bet because it heats up more evenly, which helps the brownies bake perfectly.
How do I know when the brownies are done?
The edges should look set. When you stick a toothpick in the middle, it should come out with a few moist crumbs on it.
Can I double the recipe?
Totally! Just use a 9×13 inch pan, and you might need to add a little extra baking time.
Why did my cheesecake layer crack?
A little cracking is totally normal! It just happens as the eggs in the cheesecake bake and then cool down.
Can I make these brownies gluten-free?
I haven’t tried it myself, but a good 1-to-1 gluten-free flour blend should work! Let me know how it goes.
What is the best way to cut brownies?
For those super clean slices, let the brownies cool completely. Then, use a big, sharp knife and wipe it clean between each cut.
Can I use a different size pan?
I’d stick with the 9-inch pan. If you use a smaller one, the brownies will be too thick and might not bake right.
Do these brownies need to be refrigerated?
Yes, please! Because of the cream cheese topping, you’ll want to store these yummy treats in the fridge.
Cream Cheese Brownies
Ingredients
Brownie Layer
- 135 grams dark chocolate I used 72%, coarsely chopped
- 120 grams unsalted butter
- 10 grams dutch process cocoa or regular unsweetened cocoa sifted
- 2 large eggs
- 135 grams caster sugar
- 65 grams light or dark brown sugar
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract or vanilla bean paste
- 65 grams all-purpose flour sifted
Cheesecake Layer
- 225 grams full fat cream cheese at room temperature
- 60 grams caster sugar
- 1 large egg at room temperature
- ¼ teaspoon vanilla optional
Instructions
- Preheat your oven: First things first, get your oven heating up to 350°f / 180°c. Then, get your 9” square pan ready by greasing it and lining it with parchment paper.
- Melt the chocolate and butter: In a microwave-safe bowl, melt your dark chocolate and unsalted butter together. Heat in 30-second bursts, stirring in between, until it’s nice and smooth.
- Bloom the cocoa: Sift Dutch process cocoa powder over the melted chocolate mixture and stir it all together until it's well mixed. This makes the chocolate taste extra rich!
- Whip the eggs and sugar: In a big bowl, whip together the large eggs, caster sugar, and light or dark brown sugar with an electric mixer. Mix for 2-3 minutes until it looks light and fluffy.
- Combine the wet ingredients: Pour the chocolate mixture into your fluffy eggs and mix it all up. Then, stir in the salt and vanilla extract.
- Add the flour: Gently fold in all-purpose flour with a spatula until you don’t see any more flour streaks. Pour this delicious batter into your prepared pan and spread it out.
- Make the cheesecake layer: In another bowl, whisk together all the ingredients for the cheesecake layer until it's completely smooth and has no lumps.
- Swirl and bake: Drop spoonfuls of the cheesecake mix on top of the brownie batter. Use a toothpick to make pretty swirls! Bake for 22 to 28 minutes, or until just set.
Notes
- If you only have regular granulated sugar, that’s totally fine! It works just as well.
- It’s better to slightly underbake these brownies than overbake them to keep them fudgy.
- You can store leftovers in an airtight container in the fridge for up to four days.
- For the cleanest slices, make sure the brownies have cooled down completely before cutting.
- Using good-quality chocolate will give you the best, most delicious flavor.
