These Cream Cheese Brownies come together so easily! Made with a one-bowl brownie batter and then marbled with a cream cheese mixture, you’re likely to be won over by these cheesecake brownies for a regular brownie!
A classic fudge brownie is handy to have, but when cream cheese comes to the mix it’s a whole different level! My husband likes these so much better then my regular brownie recipe, and if a lady sold these delicious brownie bars, individually at a tag sale you can be sure these will please your cream cheese brownie craving!
How to Make Cream Cheese Brownies:
These cream cheese brownies make enough to fit a 13 by 9-inch pan and make about 12 thick bars.
- To begin pre-heat the oven to 350° F and lightly grease a 13 by 9-inch baking dish with cooking spray.
- Next, cream the butter and sugar; beat in eggs and vanilla. Add cocoa, then the flour and salt. Beat well then pour the brownie batter into the prepared pan.
- Mix the cheesecake swirl ingredients until creamy and dollop mixture brownie batter.
- Carefully cut through the batter using a sharp knife to make swirls not too much because it will look messy.
- Bake in the pre-heated oven for 25-30 minutes or until edges look crisp and center is barely set.
Can you add chocolate chips to cream cheese brownies?
YES! For a special treat, mix one cup of chocolate chips into the cream cheese mixture or brownie batter. Sprinkling chocolate chips over the swirled batter can also work.
How can I make my brownie batter darker?
The best way to make brownies darker is to use Hershey’s Special Dark cocoa powder. I would recommend using half of the dark cocoa and half of unsweetened cocoa for a rich looking chocolate brownie color. Using all regular unsweetened cocoa will result in lighter brown brownies, and all dark cocoa will look almost black. So a balanced combination of the two cocoa’s work best, but is optional.
What’s the best way to cleanly cut brownies?
Let the brownies cool completely before cutting into. Using a sharp serrated knife or using a wet knife and cleaning the blade between the cuts are helpful ways to make clean cuts.
Tips for making Cream Cheese Brownies:
- Don’t over mix the brownie batter.
- If your cheesecake mixture is too thick dilute with a few tablespoons of milk for easier swirling.
- For a darker brownie batter incorporate some dark cocoa powder into the mix.
- It’s better to underbake the brownies than to have cake-like brownies. Over baking, brownies will result in a cake texture. Under baking will look a bit undone but once they cool they’ll be fudgier.
- Can use margarine instead of butter for this recipe.
Some cream cheese recipes-
- Cream cheese pasta
- 3-ingredient filling cheesecake
- Cherry Pretzel Cheesecake Dessert
- Deep-Fried Cheesecake (Cheesecake Chimichangas)
Cream Cheese Brownies
Ingredients
- 1 cup unsalted butter or margarine softened
- 2 cups granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
Cheesecake Swirl
- 1/3 cup sugar
- 1 tsp vanilla extract
Instructions
- Pre-heat the oven to 350° F and lightly grease a 13 by 9-inch baking dish with cooking spray.
- Cream the butter and sugar; beat in eggs and vanilla. Add cocoa, then the flour and salt. Beat well then pour the brownie batter into the prepared pan.
- Mix the cheesecake swirl ingredients until creamy and dollop mixture over brownie batter.
- Carefully cut through the batter using a sharp knife to make swirls. Not too much because it will look messy.
- Bake in the pre-heated oven for 25-30 minutes or until edges look crisp and center is barely set.