Brownies & Bars

Ultimate Cream Cheese Brownies

4.85 from 57 votes
My Ultimate Cream Cheese Brownies recipe earns its name from the fact that it has LOADS of decadent cream cheese swirled through all the chocolate!

Hi Bold Bakers!

Cream cheese brownies — enough said! There should never be a reason to choose between ooey-gooey fudgy brownies or a creamy, custardy cheesecake again. The best part is, my cream cheese brownie recipe couldn’t be easier to make, and you probably have all the ingredients you’ll need already in your pantry.

No cream cheese? No problem! You can always make my tried and true Best-Ever Brownie Recipe to get your chocolate fix, or you can make your own cream cheese right at home with only two (Yes! Two!) ingredients with my Homemade Cream Cheese!

There are few better combinations of food than rich bittersweet chocolate and cool, creamy cream cheese. They’re both absolutely delicious on their own, but together they really shine — these beautiful, but so easy to make, cream cheese brownies are sure to make the list of your go-to recipes. 

What are Cream Cheese Brownies?

My cream cheese brownies are rich chocolatey brownies with a simple three-ingredient cream cheese swirl throughout. And you can get even more creative with this recipe and make it your own by adding walnuts or chocolate chips the saying less is more doesn’t apply when it comes to brownies around here!

A close up of the swirls of cream cheese in my Cream Cheese Brownie recipe.

What Kind of Cream Cheese Do I Need?

Any traditional plain cream cheese will work for this recipe, as will a batch of homemade cream cheese. What you want to be sure of, however, is that you allow your cream cheese to soften before you attempt to make the cream cheese filling, so all the ingredients can easily whisk together. 

Obviously, you’ll want to stay away from lox or scallion flavored cream cheeses! 

What You Need to Make Cream Cheese Brownies

You only need basic equipment you probably already have in your kitchen to make these delicious brownies, including:

  • An 13″ x 9 ” baking pan
  • Bowls and whisks for mixing
  • Microwave and oven
  • All your ingredients, including softened cream cheese and semi-sweet baking chocolate

How to make Cream Cheese Brownies

These brownies couldn’t be simpler to make and you only have to do 10 super easy steps to whip up a batch.

For the cream cheese filling:

  1. Whisk softened cream cheese, granulated sugar, all-purpose flour and egg together.

For the brownies:

  1. Mix flour, cocoa powder, baking powder, and salt.
  2. Melt chocolate, sugar and water in microwave. (Keep an eye on it, as your microwave wattage may vary from mine.)
  3. In a separate bowl, combine the eggs, oil and vanilla. Stir in the melted chocolate.
  4. Add the flour mix and combine.
  5. Lastly fold in the chocolate chips.

Now for the magic:

  1. Pour your brownie batter into a buttered and parchment-lined baking pan. 
  2. Drizzle on half of your cream cheese filling, swirl with a knife. Sprinkle over some extra chocolate chips.
  3. Bake at 350°F on the center rack for 35-40 minutes.

Gemma’s Pro Tips For Cream Cheese Brownies

  • Use bittersweet chocolate (70%) so you get a lovely balance of rich chocolate and a little sweetness.
  • When chopping the baking chocolate, a sharp, heavy chef’s knife will do the trick, but using a serrated knife will require less force.
  • That 1/2 tsp of salt is everything when it comes to the depth of flavor.
  • Don’t overcook your brownies! Brownies continue to cook even after you take them out of the oven. You’ll know your brownies are ready to move from oven to counter when they feel firm around the edges, but still soft in the middle. 
  • Let the cream cheese brownies cool completely before cutting. 

A side-view of Ultimate Cream Cheese Brownies with cream cheese mixed throughout the chocolate.

How to Store Cream Cheese Brownies

These brownies can be stored in an airtight container on the counter for 4 days, or they can be refrigerated for up to a week. Good news — they’re absolutely delicious when they’re slightly warmed… and it certainly couldn’t hurt to add some vanilla ice cream on top, and as long as we’re going for it, some chocolate syrup! 

Make More Brownies!

And don’t forget to buy a copy of the Bigger Bolder Baking cookbook for loads more recipes!

Ultimate Cream Cheese Brownies Recipe

4.85 from 57 votes
My Ultimate Cream Cheese Brownies recipe gets its name from the fact that it has loads of decadent cream cheese swirled through all the chocolate!
Author: Gemma Stafford
Servings: 10 people
My Ultimate Cream Cheese Brownies recipe gets its name from the fact that it has loads of decadent cream cheese swirled through all the chocolate!
Author: Gemma Stafford
Servings: 10 people

Ingredients

Cream Cheese Swirl

  • 1/2 cup (4oz/115g) cream cheese, room temperature
  • 1 large egg
  • 2 tablespoons sugar
  • 1 tablespoon all-purpose flour

Brownie Batter

  • 1 1/2 cups (7 1/2oz/213g) all-purpose flour
  • 2/3 cup ( 2 2/3oz/76g) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 1/2 cups (20oz/565g) sugar
  • 2/3 cup (4oz/115g) bittersweet chocolate, roughly chopped
  • 1/2 cup (4floz/115ml) water
  • 4 eggs*, room temperature
  • 1 cup (8floz/225ml) flavorless oil (veg, canola, sunflower)
  • 2 teaspoons vanilla extract
  • 1 cup (6oz/170g) semi-sweet chocolate chips

Instructions

Cream Cheese Swirl

  • In a medium bowl, whisk together the cream cheese, egg, sugar and flour. Place in the fridge while you make the brownie batter.

Brownie Batter

  • Preheat the oven to 350°F (180°C) and butter and line a 13" x 9" baking pan. Set aside.
  • In a large bowl sift together the flour, cocoa powder, baking powder and salt. Mix well and set aside.
  • In a medium microwavable bowl, combine the sugar, bittersweet chocolate and water. Gently microwave for roughly 2 minutes or until the chocolate has melted. Set aside to cool.
  • Into the cooled chocolate mixture whisk in the eggs, oil and vanilla until smooth.
  • Next, add the dry ingredients to the chocolate mixture and stir until there are no more streaks of flour. Take care not to over mix. Lastly, fold in the chocolate chips.
  • Transfer the batter to your prepared baking pan. Smooth the top with a spatula.
  • Drizzle over the cream cheese mixture and swirl it through the batter with a knife. Lastly scatter over a few additional chocolate chips on top.
  • Bake for 35-40 minutes or until the brownies are set. Take care not to over-bake as you want them to be fudgy.
  • Once cooled, remove from the pan and cut into squares. Enjoy slightly warmed with vanilla ice-cream!
  • Cover and store in the fridge for up to 4 days. They also freeze beautifully for up to 4 weeks.

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Rodney
1 month ago

Hello gemma do you have a video for this cream brownies. Thanks.

franziska
franziska
6 months ago

Hi Gemma, this is the first brownie recipe I´ve tried that turned out great. The texture and the taste are amazing! Thank you for the recipe! I had to make one tiny little chance in the recipe and that is the amount of sugar. I´m using a scale and when I was weighing out the sugar l was thinking to myself: 565 grams of sugar?! NO WAY! I ended up using about 300 grams. Even then the brownies turned out sweet enough for a sugar junkie like me. But otherwise, like l said, those brownies are delicious. Finished up two… Read more »

vatsala pandey
10 days ago

Hi Gemma,

Would request you to guide me, what is the best replacement for egg in cream cheese layer here in this recipe?

Sau Mohandas
Sau Mohandas
2 months ago

Hello Gemma!
Wanted to check if I can make your best ever brownie recipe and add the cream cheese swirl to that..?!

Sam H
3 months ago

Hi Gemma. I am interested in making this recipe, however, I have a hard time finding bittersweet chocolate bars where I live, especially during the COVID-19 pandemic. Is there an alternative that I can use? Hope to hear from you soon.

Jaswin
Jaswin
3 months ago

Hi Ms Gemma,
I have 9×9 inch pan. How long should I bale it in that pan size? If I would like to make another batch as red velvet version, what should I add or change? Maybe Ms Gemma can make red velvet cheese brownie next. ❤

jcee
5 months ago

made this without the peanut butter, delicious. crispy [a little not hard] outside, chewy, gooey inside..

NAMRATA PATEL
NAMRATA PATEL
5 months ago

Whats the substitute of egg in the cream cheese swirl?

Claudia
5 months ago

Hello Gemma, I hope you and your family are doing well. Can I make double the batch of the cream cheese mixture? The original recipe was a hit in my household, but I was wanting more of the cream cheese filling. Thank you for your wonderful recipes and your book is amazing.

Amber
Amber
6 months ago

Hi Gemma

I only have 100ml of vegetable oil left. Can I substitute with Olive oil or something else?

Thank you

Amber

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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