Oh yes 😍—cream cheese brownies are rich, fudgy chocolate brownies swirled with tangy, creamy cream cheese—basically the best of both worlds. Here’s a foolproof recipe:
Cream Cheese Brownies
Ingredients (9×9-inch pan)
Brownie Layer
- ½ cup (115 g) unsalted butter
- 1 cup (200 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup (35 g) unsweetened cocoa powder
- ½ cup (65 g) all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
Cream Cheese Swirl
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) sugar
- 1 large egg
- ½ tsp vanilla extract
Instructions
- Preheat Oven
- 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
- Make Brownie Batter
- Melt butter in a microwave-safe bowl.
- Stir in sugar, then eggs and vanilla.
- Mix in cocoa powder, flour, salt, and baking powder until smooth.
- Make Cream Cheese Mixture
- Beat cream cheese with sugar, egg, and vanilla until smooth and creamy.
- Assemble
- Pour brownie batter into prepared pan.
- Dollop cream cheese mixture on top in several spoonfuls.
- Use a knife or skewer to swirl the cream cheese into the brownie batter, creating a marbled effect.
- Bake
- Bake 30–35 minutes, until a toothpick inserted in the chocolate portion comes out mostly clean (a few crumbs are okay).
- Let cool completely in pan before slicing for clean edges.
Tips & Variations
- Chocolate lover: Add chocolate chips to brownie batter for extra gooeyness.
- Tart twist: Stir in 2 tsp lemon zest into cream cheese for a subtle citrus note.
- Nutty addition: Fold in ½ cup chopped pecans or walnuts into brownie batter.
- Fudgier brownies: Slightly underbake by 2–3 minutes for a dense, fudgy texture.
If you want, I can also give a one-bowl version that’s super quick and perfect for when you want brownies without extra bowls or fuss 😏
Do you want me to do that?
